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Creamy Spinach Turkey Meatballs

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These creamy spinach turkey meatballs combine ground turkey and chicken in a rich, Tuscan-inspired sauce with spinach, sun-dried tomatoes, and Parmesan. It’s a gluten-free, low-carb, and comforting dish perfect for weeknight dinners.

Ingredients

  • 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

Instructions

  1. Combine turkey, chicken, mozzarella, grated garlic, Italian seasoning, bouillon (if using), chili flakes, half of the chopped cilantro, salt, and pepper in a bowl. Mix and shape into medium meatballs.
  2. Heat olive oil in a skillet over medium-low heat. Cook meatballs for 8–10 minutes until browned and cooked through. Transfer to a plate.
  3. In the same skillet, melt butter and sauté minced garlic briefly. Add diced onion and cook until translucent. Stir in sun-dried tomatoes and cook for 1–2 minutes.
  4. Pour in vegetable broth and let reduce slightly. Add heavy cream and simmer gently. Season with salt and pepper.
  5. Stir in baby spinach until wilted. Add grated Parmesan and simmer another minute until sauce thickens.
  6. Return meatballs to the skillet. Sprinkle with remaining chopped parsley and spoon sauce over before serving.

Notes

  • You can bake the meatballs at 400°F (200°C) for 18–20 minutes instead of pan-frying.
  • Replace heavy cream with half-and-half for a lighter version.
  • Use coconut cream or cashew blend to make it dairy-free.
  • Store leftovers in the fridge up to 2 days or freeze up to 3 months.

Nutrition

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