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Creamy Spinach Turkey Meatballs

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Tender turkey and chicken meatballs simmered in a rich, creamy spinach-and-sun-dried-tomato sauce—wholesome comfort food that’s weeknight-friendly and satisfying.

Ingredients

  • 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

Instructions

  1. In a large bowl, combine the ground turkey, ground chicken, shredded cheese, grated garlic, Italian seasoning, bouillon cube, red chili flakes, half of the chopped herbs, salt, and pepper. Mix thoroughly and form medium-sized meatballs.
  2. Heat the olive oil in a large skillet over medium-low heat. Cook the meatballs for 8–10 minutes, turning occasionally, until browned and cooked through. Transfer to a plate.
  3. In the same skillet, melt the butter and sauté the minced garlic until fragrant. Add the diced onion and cook until translucent.
  4. Stir in the sun-dried tomatoes and cook for 1 minute, then pour in the vegetable broth and let it reduce slightly.
  5. Lower the heat, add the heavy cream, and simmer gently. Season the sauce with salt and pepper.
  6. Stir in the spinach and let it wilt, then add the Parmesan and simmer until the cheese melts into the sauce.
  7. Return the meatballs to the pan, spoon the sauce over them, and sprinkle with the remaining chopped parsley before serving.

Notes

  • Use all turkey or all chicken if preferred.
  • Add one egg to the meat mixture for extra-moist meatballs.
  • Replace half the cream with broth for a lighter sauce.
  • Ground beef  makes a richer variation.
  • Swap cilantro for parsley for a milder herb flavor.
  • Bake meatballs at 400 °F (200 °C) for 15 minutes instead of pan-frying.
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Freeze meatballs and sauce for up to 3 months; thaw overnight before reheating.

Find it online: https://lauracooks.com/creamy-spinach-turkey-meatballs/