A comforting dish of tender turkey and chicken meatballs, simmered in a rich, creamy spinach and sun-dried tomato sauce. This recipe makes for a hearty weeknight dinner that’s both wholesome and satisfying.

Why You’ll Love This Recipe

I love how these meatballs are packed with flavor and cook up quickly, making them ideal for busy evenings. The combination of lean meats with melty cheese and a creamy sauce creates a satisfying and nourishing dish. It’s also gluten-free, low-carb, and great for meal prep or freezing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ lb ground turkey
½ lb ground chicken
½ cup shredded mozzarella (or cheddar, provolone…)
4 cloves garlic, grated
4 cloves garlic, minced
1 tsp Italian seasoning
½ tsp crushed red chili flakes (optional)
1 crumbled bouillon cube (optional)
Salt and freshly cracked black pepper, to taste
1 cup fresh cilantro or parsley, chopped, divided
1 tbsp olive oil
1 tbsp butter
1 small yellow onion, diced
⅓ cup vegetable broth
5 oz sun-dried tomatoes in oil, drained
1¾ cups heavy cream
3 cups baby spinach leaves
½ cup grated Parmesan
1 tbsp fresh parsley, chopped

Directions

In a large bowl, I combine the ground turkey, ground chicken, shredded cheese, grated garlic, Italian seasoning, bouillon cube, red chili flakes, half of the chopped herbs, and pepper. I mix everything thoroughly and form medium-sized meatballs.
I heat the olive oil in a large skillet over medium-low heat and cook the meatballs for 8 to 10 minutes, turning occasionally, until browned and cooked through. I then set them aside.
In the same skillet, I melt the butter and sauté the minced garlic until fragrant. I add the diced onion and cook until translucent. Then I stir in the sun-dried tomatoes and cook for about a minute.
I pour in the vegetable broth and allow it to reduce slightly.
Lowering the heat, I add the heavy cream and let it simmer gently. I season the sauce with salt and pepper.
I stir in the spinach and let it wilt, then add the Parmesan and simmer until the cheese has melted into the sauce.
I return the meatballs to the pan and spoon the sauce over them. Before serving, I sprinkle with the remaining chopped parsley.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

I sometimes use all turkey or all chicken, depending on what I have.
Adding one egg to the meat mixture makes the meatballs extra moist.
I replace half the cream with broth when I want a lighter sauce.
I’ve also used ground beef for a richer flavor.
Swapping cilantro for parsley gives a milder herb note.

Storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I gently warm the meatballs in a pan over low heat, adding a splash of water or broth to loosen the sauce. I also freeze the cooked meatballs and sauce for up to 3 months. I thaw them overnight in the fridge before reheating.

FAQs

What can I serve with these meatballs?

I like to serve them over cauliflower rice for a low-carb option, but they’re also great with pasta, mashed potatoes, or crusty bread.

Can I bake the meatballs instead of frying?

Yes, I often bake them at 400°F (200°C) for about 15 minutes until cooked through, then add them to the sauce.

Can I use just one type of meat?

Absolutely. I’ve made this recipe using only ground turkey or only ground chicken, and both versions taste great.

Can I make this dish ahead of time?

Yes, I make the meatballs ahead and store them separately or freeze them. I prepare the sauce fresh when I’m ready to serve.

Is this recipe good for freezing?

Definitely. I freeze the meatballs and sauce together in a sealed container. They reheat well and make a perfect quick meal later.

Conclusion

This creamy spinach turkey meatballs recipe has become one of my favorite comfort foods. It’s quick to prepare, versatile, and loaded with flavor. Whether I’m making it for family dinner or meal prep, it always hits the spot.