If you’re dreaming of something flavorful, comforting, and secretly good-for-you, Creamy Spinach Turkey Meatballs hit every possible note! This dish brings juicy turkey and chicken meatballs bathing in a velvety, sun-dried tomato spinach sauce that’s pure cozy perfection—perfect for a weeknight treat or that “wow” moment at your next dinner gathering.
Why You’ll Love This Recipe
- Incredibly Moist Meatballs: Combining ground turkey and chicken (plus cheese!) makes these meatballs tender, juicy, and never dry.
- Dreamy Cream Sauce: The sun-dried tomato and spinach cream sauce is a flavor bomb, coating every bite with rich, garlicky goodness.
- Deceptively Nutrient-Packed: Baby spinach and fresh herbs melt right into the dish, so you get a serving of greens in the most delicious way.
- Easy, One-Pan Wonder: Everything happens in a single skillet, making cleanup a breeze and dinner extra satisfying.
Ingredients You’ll Need
It’s amazing how a few simple staples can deliver so much flavor and color! Every ingredient in Creamy Spinach Turkey Meatballs plays a distinct role—making the meatballs succulent, the sauce creamy and savory, and the whole dish irresistible.
- Ground turkey & chicken: The blend of both keeps the meatballs extra juicy while giving a lighter taste (and a little leaner than all-pork or all-beef versions).
- Shredded mozzarella: Melts inside the meatballs for a gooey, moist texture and subtle cheesy flavor. Cheddar or provolone works too.
- Garlic (fresh, grated & minced): Using both grated and minced garlic layers the meatballs and sauce with big, bold flavor.
- Italian seasoning & chili flakes: Injects an herby, gently spicy dimension—skip the chili if you want it mild.
- Cilantro or parsley: Brightens both the meatballs and sauce, while adding delightful green flecks.
- Onion: Brings sweet, savory notes to the sauce base.
- Sun-dried tomatoes in oil: Adds a deep, concentrated tomato richness that makes the cream sauce pop (drain them well before using).
- Vegetable broth: Provides flavor and helps loosen the sauce, so it’s never too heavy.
- Heavy cream: The backbone of that luscious sauce—don’t sub it with milk!
- Baby spinach: Wilts right into the cream, delivering color, vitamins, and a touch of earthiness.
- Parmesan: Adds cheesy umami depth and helps thicken the sauce as it melts.
- Olive oil & butter: Gives richness and helps brown the meatballs and aromatics to perfection.
- Bouillon cube (optional): Just a pinch of extra umami boost if you want even richer flavor.
- Salt & black pepper: Your go-to seasoning for maximum savoriness.
- Fresh parsley (for garnish): Lifts the finished dish with freshness and a restaurant-quality finish.
Variations
One of the joys of Creamy Spinach Turkey Meatballs? They can easily be tailored to your taste, what’s in your fridge, or special dietary needs. Don’t be afraid to get creative—these are just a few ideas to spark your imagination!
- Go Dairy-Free: Swap the heavy cream for coconut cream and use your favorite dairy-free cheese to make the dish totally lactose-free.
- Power-up with More Veggies: Toss in sautéed mushrooms or zucchini along with the spinach for an extra boost of flavor and nutrition.
- Switch Up the Meat: Try all-chicken or all-turkey, or even ground pork or beef for a slightly richer take—just adjust seasoning as needed.
- Herb It Up: Use basil, dill, or chives in place of or in addition to cilantro/parsley for a fresh herbal spin.
- Make it Extra Spicy: Add more chili flakes or mix in some diced jalapeño for a meatball with a real kick.
How to Make Creamy Spinach Turkey Meatballs
Step 1: Mix and Shape the Meatballs
In a large bowl, gently combine the ground turkey, ground chicken, shredded cheese, grated garlic, Italian seasoning, crumbled bouillon, chili flakes, black pepper, and half the chopped cilantro or parsley. Use your hands or a fork, but don’t overmix—just until everything comes together. Shape this beautiful mixture into medium-sized balls and arrange them on a plate, ready for their golden sear.
Step 2: Brown the Meatballs
Heat the olive oil in a large skillet over medium-low. Carefully add the meatballs, letting each settle in (don’t overcrowd the pan). Brown them on all sides—about 8 to 10 minutes—until they’re cooked through with a lovely golden crust. Set aside on a clean plate; you’ll use the skillet again for an ultra-flavorful sauce.
Step 3: Sauté Aromatics & Sun-Dried Tomatoes
Add the tablespoon of butter to the same pan (don’t clean out those tasty brown bits!). Stir in the minced garlic, letting it sizzle until fragrant—just a minute. Then, toss in the diced onion. Sauté until it’s soft and translucent, and finally add the sun-dried tomatoes, frying for another 1–2 minutes to deepen the flavor. Pour in the veggie broth, scraping up any browned bits, and allow the sauce to reduce slightly for maximum richness.
Step 4: Build the Creamy Sauce
Lower the heat and slowly add the heavy cream, giving it a gentle stir. Let the sauce come to a cozy simmer—don’t boil! Season generously with salt and pepper to taste.
Step 5: Add Spinach & Parmesan
Stir the fresh baby spinach right into the warm sauce. Watch as it wilts and weaves its vibrant color through the cream. Then, sprinkle in the grated Parmesan, letting it melt until the sauce is irresistibly silky and just thick enough to coat a spoon.
Step 6: Finish and Serve!
Nestle the browned turkey meatballs back into the creamy spinach sauce. Spoon sauce over each meatball, sprinkle with remaining fresh parsley, and serve hot. Creamy Spinach Turkey Meatballs are delicious over steamed veggies, fluffy rice, or your favorite pasta—for keto-friendly, try cauliflower rice!
Pro Tips for Making Creamy Spinach Turkey Meatballs
- Juicy Meatball Trick: Don’t overwork the meat mixture! Gently mix just until combined for tender, melt-in-your-mouth results.
- Sauce That Clings: Let the cream sauce simmer low and slow—this thickens it perfectly so it hugs every meatball rather than sinking to the bottom of your plate.
- Spinach Timing: Add spinach only after the cream’s simmering—this keeps it bright and fresh instead of mushy and dull.
- Sun-Dried Tomato Magic: Drain your sun-dried tomatoes well and fry them in the butter so their flavor deeply infuses the sauce for next-level richness.
How to Serve Creamy Spinach Turkey Meatballs
Garnishes
Sprinkle a little extra grated Parmesan and a shower of freshly chopped parsley or cilantro over your Creamy Spinach Turkey Meatballs just before serving. A scattered pinch of red pepper flakes adds sparkle and just the right pop of heat, while a drizzle of olive oil gives it that restaurant-worthy finish.
Side Dishes
This saucy dish is right at home atop fluffy basmati rice, pillowy mashed potatoes, or tender tagliatelle. For a lighter touch, spoon it over steamed cauliflower rice, zucchini noodles, or simply serve with roasted veggies for a swoon-worthy, complete meal.
Creative Ways to Present
Turn Creamy Spinach Turkey Meatballs into a party appetizer by skewering each meatball with a cocktail stick and drizzling with a little extra sauce. Or, build a grain bowl with quinoa, greens, and the creamy meatballs front and center. For an extra flourish, bake the finished skillet under the broiler for 2 minutes to bubble and brown the cheesy top!
Make Ahead and Storage
Storing Leftovers
Simply transfer any leftover Creamy Spinach Turkey Meatballs and sauce to an airtight container and refrigerate. They’ll keep beautifully for up to 3 days, making for a quick and satisfying lunch or dinner the next day.
Freezing
For best results, freeze the meatballs and sauce separately—store in freezer-safe containers for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently to preserve the creamy texture.
Reheating
Warm leftovers on the stovetop over low heat, stirring frequently until just heated through. If the sauce has thickened too much, add a splash of cream or broth. Avoid the microwave if you can—it can sometimes split the sauce.
FAQs
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Can I use only ground turkey for these meatballs?
Absolutely! While the blend of turkey and chicken makes for especially tender meatballs, using all turkey works just as well—just watch the cook time to avoid drying them out.
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How can I make Creamy Spinach Turkey Meatballs gluten-free?
This recipe, as written, is naturally gluten-free—there’s no breadcrumbs in the meatballs, and the sauce contains no flour. Just double-check your bouillon cube and broth to ensure they’re gluten-free!
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Is it possible to make these meatballs ahead?
You bet! Shape and brown the meatballs a day ahead, then cool and store them in the fridge. When you’re ready, whip up the sauce, warm the meatballs in it, and finish as usual—easy entertaining!
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What can I use instead of heavy cream?
If you need a lighter option, swap half-and-half or full-fat coconut cream for a dairy-free version. Just note: the sauce won’t be quite as thick or rich, but still utterly delicious.
Final Thoughts
I can’t wait for you to experience the magic of Creamy Spinach Turkey Meatballs—comfort food that feels both nourishing and indulgent. Let this recipe become your new weeknight hero or the centerpiece to share with friends. Enjoy every creamy, savory, herb-flecked bite!
Print
Creamy Spinach Turkey Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
Creamy Spinach Turkey Meatballs are a delicious and flavorful dish that combines tender turkey and chicken meatballs with a creamy spinach and garlic sauce. This recipe is easy to make and perfect for a cozy dinner at home.
Ingredients
For the Turkey Meatballs:
- 1/2 lb (220g) ground turkey meat
- 1/2 lb (220g) ground chicken meat
- 1/2 cup shredded mozzarella
- 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 fresh cracked black pepper, to taste
- 1 cup fresh chopped cilantro, divided
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Creamy Spinach Sauce:
- 1 small yellow onion, diced
- 1/3 cup (80ml) vegetable broth
- 5 ounces (150g) jarred sun-dried tomatoes in oil, drained
- 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
Instructions
- To make the turkey meatballs: Combine ground turkey, ground chicken, cheese, garlic, Italian seasoning, bouillon cube, chili flakes, cilantro, salt, and pepper. Form into balls and set aside.
- Cook the meatballs: Brown the meatballs in olive oil until cooked through. Set aside.
- Make the sauce: In the same pan, cook garlic, onion, and sun-dried tomatoes. Add vegetable broth and cream. Season and add spinach and Parmesan.
- Combine and serve: Add meatballs back to the pan, sprinkle with parsley, and coat with sauce. Serve over steamed vegetables, cauliflower rice, or pasta.
Notes
- You can customize the level of spiciness by adjusting the amount of red chili flakes.
- Feel free to add more vegetables like bell peppers or mushrooms to the sauce for extra flavor and nutrition.
- For a lighter version, you can use half-and-half or milk instead of heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 760mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
