Creamy Spinach Turkey Meatballs Recipe
If you’re looking for a cozy, family-favorite meal that delivers comfort and a burst of color, Creamy Spinach Turkey Meatballs are about to become your new go-to dinner. Imagine juicy, savory meatballs, flecked with fresh spinach and Parmesan, all nestled in a luscious cream sauce — it’s weeknight magic you’ll want to share with everyone. This easy, satisfying recipe is packed with lean protein and has a flavor that tastes like it simmered all day, yet comes together in under an hour. Let’s make your kitchen smell amazing!
Ingredients You’ll Need
Here’s the beauty of this dish: every ingredient is simple, yet each one has a job to do, whether it’s adding flavor depth, texture, or that creamy finish. You likely have most of them on hand, and every addition builds toward the ultimate Creamy Spinach Turkey Meatballs experience!
- Ground Turkey: Lean, juicy, and the perfect blank canvas to absorb all those savory seasonings.
- Fresh Spinach: Adds a pop of green, loads of nutrients, and keeps the meatballs moist.
- Breadcrumbs: Essential for holding it all together and giving the meatballs their tender bite.
- Grated Parmesan Cheese: Mixed into both the meatballs and sauce for that signature umami-rich, cheesy flavor.
- Egg: Binds everything to create meatballs that never fall apart.
- Garlic: Provides a punch of aromatic depth; fresh is best for maximum flavor.
- Italian Seasoning: Brings in those classic herb notes for a truly comforting, familiar flavor profile.
- Onion Powder: Adds mild sweetness and rounds out the seasoning blend.
- Olive Oil: Used to give a lovely silkiness to the sauce and prevent sticking.
- Chicken Broth: The flavor backbone of the creamy sauce; use low-sodium for more control.
- Heavy Cream: This is your ticket to a dreamy, velvety sauce.
- Salt and Black Pepper: Don’t forget these classics for proper flavor balance!
- Red Pepper Flakes (optional): Sprinkle these on top for a little heat and extra excitement.
How to Make Creamy Spinach Turkey Meatballs
Step 1: Prep and Mix Your Meatball Ingredients
Start by preheating your oven to 400°F (200°C), then grab a big bowl and get ready for some hands-on fun. Combine the ground turkey, finely chopped fresh spinach, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, onion powder, a big pinch of salt, and a few cracks of pepper. Mix everything together until just combined; the less you handle it, the fluffier your meatballs will be!
Step 2: Shape and Bake
Using damp hands or a cookie scoop, form the mixture into 1 1/2-inch meatballs and line them up on a parchment-lined baking sheet. Give them just a little space so they can brown evenly. Slide the tray into your preheated oven and bake the meatballs for 18 to 20 minutes, until they’re cooked through and the tops are lightly golden. While these bake, you can start on your creamy sauce!
Step 3: Make the Creamy Spinach Turkey Meatballs Sauce
Set a large skillet over medium heat and add a swirl of olive oil. Pour in the chicken broth and heavy cream, whisking everything together as the sauce comes to a gentle simmer. After about five minutes, stir in the remaining Parmesan cheese and let the sauce thicken slightly; it should coat the back of a spoon, but still feel light. If you want to brighten things up, now’s the time for a squeeze of lemon juice!
Step 4: Coat and Finish
Add your baked turkey meatballs straight into the skillet, letting them soak up all that creamy sauce. Toss gently until every meatball is enveloped in velvety goodness. Simmer for another minute or two, just to marry all the flavors. Take a moment to appreciate how inviting your kitchen smells right now — that’s the Creamy Spinach Turkey Meatballs charm in action.
How to Serve Creamy Spinach Turkey Meatballs
Garnishes
A finishing flourish makes these meatballs irresistible! Sprinkle each serving with more grated Parmesan, a handful of chopped fresh parsley, and—if you love a gentle punch—a light pinch of red pepper flakes. These simple touches add color and a restaurant-worthy finish to your Creamy Spinach Turkey Meatballs.
Side Dishes
There are so many ways to round out this comforting meal. Serve your meatballs and sauce over a bowl of buttery egg noodles, creamy mashed potatoes, fluffy rice, or beside hunks of crusty bread perfect for sauce-sopping. A crisp green salad or garlicky roasted broccoli makes the whole plate balanced and extra inviting.
Creative Ways to Present
Looking for a fun twist? Tuck Creamy Spinach Turkey Meatballs into toasted rolls for a hearty sandwich, or thread a couple onto skewers with grilled veggies for party-worthy bites. Serve them family-style in a big skillet right at the table and let everyone scoop up their own portion of saucy, cheesy goodness. It’s interactive and always a hit!
Make Ahead and Storage
Storing Leftovers
Place any leftover Creamy Spinach Turkey Meatballs in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, so leftovers taste just as luscious the next day! Just be sure to let everything cool to room temperature before sealing it up for the fridge.
Freezing
Creamy Spinach Turkey Meatballs freeze beautifully! For best results, freeze just the baked meatballs (without sauce) in a single layer before transferring to a zip-top bag. When ready to use, thaw overnight in the fridge. The sauce itself is best made fresh, since dairy-heavy sauces can separate when frozen, but you can freeze it if needed and reheat gently while whisking.
Reheating
Warm leftovers gently in a skillet over low heat, stirring occasionally until heated through. If the cream sauce has thickened, just splash in a bit of milk or chicken broth to bring it back to its original luxurious consistency. Avoid the microwave if possible to keep the sauce smooth and the meatballs juicy.
FAQs
Can I use ground chicken instead of turkey for these meatballs?
Absolutely! Ground chicken makes a delicious swap for turkey in this recipe. Both options create tender, protein-packed meatballs, so use whichever you prefer or have on hand. Just be mindful that leaner ground meats might cook a bit faster.
How do I make the Creamy Spinach Turkey Meatballs lighter?
To lighten things up, substitute half-and-half or even whole milk for the heavy cream in the sauce. You’ll still get a creamy texture with less richness. You can also use whole-wheat breadcrumbs to add more fiber to each bite.
What’s the best way to chop spinach for meatballs?
Finely chop the fresh spinach so it blends seamlessly into the meat mixture. Stack the leaves, roll them up, and slice thinly before chopping across. If using frozen spinach, squeeze out all excess water before mixing it in.
Can I make Creamy Spinach Turkey Meatballs ahead of time?
Definitely! You can mix and shape the meatballs a day in advance, then bake and simmer them in the sauce when ready to serve. This makes weeknight dinners or meal prepping a total breeze.
Is there a non-dairy way to make the sauce creamy?
Yes, you can swap the heavy cream for coconut cream or your favorite unsweetened non-dairy creamer. The flavor will be a bit different, but you’ll still get a satisfying, creamy sauce without the dairy.
Final Thoughts
If you love meals that bring people together and leave smiles all around the table, you simply have to try these Creamy Spinach Turkey Meatballs. They’re easy enough for a busy night but special enough to serve to guests. Your kitchen is about to become everyone’s favorite place!
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Creamy Spinach Turkey Meatballs Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Creamy Spinach Turkey Meatballs are a delicious twist on the classic meatball recipe, featuring a creamy Parmesan sauce that perfectly complements the tender turkey and fresh spinach. Serve over pasta, rice, or with crusty bread for a satisfying meal.
Ingredients
For the meatballs:
- 1 pound ground turkey
- 1 cup fresh spinach, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
For the sauce:
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (for sauce)
- Red pepper flakes for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare meatballs: In a bowl, mix ground turkey, spinach, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, onion powder, salt, and pepper. Form into meatballs and bake for 18–20 minutes.
- Make sauce: In a skillet, heat olive oil, add chicken broth and heavy cream. Simmer for 5 minutes, then stir in Parmesan until sauce thickens.
- Combine: Add baked meatballs to the skillet, coat in the sauce, and simmer briefly.
- Serve: Serve warm with desired accompaniment.
Notes
- You can use ground chicken instead of turkey.
- For a lighter version, use half-and-half instead of heavy cream.
- Add a squeeze of lemon juice for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 420
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 145 mg
