Why You’ll Love This Recipe

I absolutely adore this creamy spinach turkey meatballs recipe because it combines the lean goodness of turkey and chicken with the rich flavors of a creamy spinach and sun-dried tomato sauce. The meatballs are tender and juicy, melting in your mouth with every bite. Plus, it’s a gluten-free, low-carb, and keto-friendly dish, making it a perfect choice for a wholesome weeknight dinner.

Creamy Spinach Turkey Meatballs

Ingredients

1/2 lb (220g) ground turkey meat
1/2 lb (220g) ground chicken meat
1/2 cup shredded mozzarella (or cheddar, provolone…)
4 cloves garlic, grated
4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon red crushed chili pepper flakes (optional)
1 crumbled bouillon cube (optional)
Salt and freshly cracked black pepper, to taste
1 cup fresh chopped cilantro (or parsley), divided
1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, diced
1/3 cup (80ml) vegetable broth
5 ounces (150g) jarred sun-dried tomatoes in oil, drained of oil
1 3/4 cups heavy cream
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup grated Parmesan
1 tablespoon fresh parsley, chopped

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine ground turkey, ground chicken, shredded cheese, grated garlic, Italian seasoning, chili flakes, crumbled bouillon cube, chopped cilantro, salt, and pepper. Mix well and form into medium-sized meatballs. Set aside.
Heat olive oil and butter in a large skillet over medium heat. Add the meatballs and cook for 8–10 minutes, turning occasionally, until browned and cooked through. Remove the meatballs from the skillet and set aside.
In the same skillet, add diced onion and sauté until translucent. Add minced garlic and cook for another minute until fragrant.
Pour in vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Add sun-dried tomatoes and heavy cream to the skillet. Stir well and let the sauce simmer for 5–7 minutes, allowing it to thicken slightly.
Season the sauce with salt and pepper to taste. Add the spinach leaves and cook until wilted.
Return the meatballs to the skillet, spooning the sauce over them. Sprinkle grated Parmesan over the top and let everything simmer together for an additional 2–3 minutes.
Garnish with chopped fresh parsley before serving.

Servings and Timing

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

Variations

Cheese Options: Swap mozzarella with cheddar or provolone for a varied taste.
Add an Egg: Incorporating an egg into the meat mixture can help keep the meatballs juicy and moist.
Spice Level: Adjust the amount of red chili pepper flakes to control the heat level according to your preference.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Freezing: To freeze, place the cooked meatballs in a freezer-safe container or bag and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a skillet over low heat, adding a splash of water or broth to loosen the sauce if necessary.

FAQs

How can I make these meatballs dairy-free?

To make the meatballs dairy-free, substitute the mozzarella and Parmesan with dairy-free cheese alternatives. Ensure that the heavy cream is replaced with a suitable non-dairy cream, such as coconut cream or a plant-based cream.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Be sure to thaw and drain it well to remove excess moisture before adding it to the sauce.

What can I serve these meatballs with?

These meatballs pair wonderfully with cauliflower rice, zucchini noodles, or a simple green salad for a low-carb meal. For a heartier option, serve them over whole-grain pasta or mashed potatoes.

Are these meatballs spicy?

The recipe includes red crushed chili pepper flakes, which add a mild heat. You can adjust the amount or omit them entirely to suit your spice preference.

Can I prepare the meatballs ahead of time?

Absolutely! You can prepare and shape the meatballs a day in advance. Store them in the refrigerator and cook them the next day as directed.

Conclusion

I find this creamy spinach turkey meatballs recipe to be a delightful blend of flavors and textures. The tender meatballs, rich cream sauce, and vibrant spinach make for a satisfying meal that’s both comforting and nutritious. Whether you’re following a specific diet or simply looking for a delicious dinner option, this dish is sure to please.