Creamy Spinach Turkey Meatballs

I often turn to this creamy spinach turkey meatballs recipe when I want a comforting, crowd-pleasing dinner. The tender turkey and chicken meatballs mingle perfectly with spinach, sun-dried tomatoes, and a lusciously creamy sauce. It’s gluten-free, low-carb, and freezer-friendly.

Why You’ll Love This Recipe

I love how easy and versatile this dish is. I mix ground turkey and chicken for a juicy meatball, then simmer them in a Tuscan-inspired creamy spinach sauce. It’s rich enough to feel indulgent but still healthy—plus, I can serve it over pasta, rice, cauliflower rice, or steamed veggies depending on the mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• ½ lb ground turkey meat
• ½ lb ground chicken meat
• ½ cup shredded mozzarella (or cheddar, provolone…)
• 4 garlic cloves, grated
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• ½ tsp red crushed chili pepper flakes (optional)
• 1 crumbled bouillon cube (optional)
• Salt and fresh cracked black pepper, to taste
• 1 cup fresh chopped cilantro (or parsley), divided
• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 small yellow onion, diced
• ⅓ cup vegetable broth
• 5 oz jarred sun-dried tomatoes in oil, drained
• 1¾ cups heavy cream
• Salt and pepper, to taste
• 3 cups baby spinach leaves
• ½ cup grated Parmesan
• 1 Tbsp fresh parsley, chopped

Directions

1. I combine the turkey, chicken, mozzarella, grated garlic, Italian seasoning, bouillon (if using), chili flakes, cilantro, and seasoning in a bowl—then shape medium meatballs.

2. I heat olive oil in a skillet over medium-low, cook meatballs for 8–10 minutes until browned and cooked through, then transfer them to a plate.

3. In the same pan, I melt butter, sauté minced garlic briefly, add onion until translucent, then stir in sun-dried tomatoes for 1–2 minutes.

4. I pour in vegetable broth, let it reduce slightly, then add heavy cream and simmer gently. I season with salt and pepper as needed.

5. I stir in the spinach until wilted, then sprinkle Parmesan and simmer another minute until the sauce thickens.

6. Finally, I return the meatballs to the skillet, scatter chopped parsley on top, and spoon sauce over them before serving.

Servings and timing

Serves 4
Total time: 40 minutes (20 min prep, 20 min cook)

Variations

• I swap ground chicken for ground beef for richer flavor.

• I add an egg to the meat mixture to boost juiciness.

• I toss in mushrooms or roasted grape tomatoes in place of sun-dried tomatoes for a fresher twist.

• For a lighter version, I replace heavy cream with half-and-half.

Storage/reheating

I store leftovers in the fridge for up to 2 days in an airtight container. To reheat, I add a few drops of water to loosen the sauce and warm on the stove or in the microwave.
For freezing, I place cooled meatballs and sauce in a freezer-safe container for up to 3 months. I thaw them overnight before reheating.

FAQs

Why did my meatballs fall apart?

I find using cold meat and a chilled bowl helps keep them intact. I also don’t over-mix—I combine ingredients just until evenly incorporated.

Can I make this recipe dairy-free?

Yes. I switch to dairy-free cheese or skip cheese entirely, and replace heavy cream with coconut cream or a creamy cashew blend.

Can I bake the meatballs instead of pan-frying?

Definitely. I preheat the oven to 400°F (200°C), bake meatballs on a lined sheet for about 18–20 minutes until done, then proceed with the sauce on the stovetop.

Can I prep meatballs ahead of time?

Yes. I shape them in advance and store them in the fridge for 24 hours before cooking. Or I freeze them raw and cook later directly from frozen—adding a few extra minutes to the cook time.

What should I serve with this dish?

I love pairing it with steamed broccoli, cauliflower rice, zucchini noodles, pasta, or a side salad to soak up the creamy sauce.

Conclusion

I’m always reaching for this creamy spinach turkey meatballs recipe when I want nourishing comfort food that’s quick, tasty, and versatile. It’s simple to tweak for different diets, easy to prep ahead, and sure to please any crowd. I hope it becomes a favorite in your kitchen too!