Name: Creamy Spinach Turkey Meatballs Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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; 1/2 cup fresh chopped cilantro, 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, 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

Jump to Recipe

Get ready to fall in love with a weeknight dinner that’s every bit as comforting as it is impressive: Creamy Spinach Turkey Meatballs. Picture tender, flavorful meatballs swimming in a luxuriously creamy sauce packed with vibrant spinach, sun-dried tomatoes, and a tantalizing blend of cheeses. This dish checks all the boxes for a fast, wholesome, and downright crave-worthy supper that’s indulgent without being heavy. Whether you’re feeding a crowd or just treating yourself on a cozy night in, these creamy spinach turkey meatballs are about to become your new favorite kitchen superstar.

Creamy Spinach Turkey Meatballs Recipe - Recipe Image

Ingredients You’ll Need

The magic of Creamy Spinach Turkey Meatballs comes from a simple lineup of everyday ingredients, each balancing flavors and textures beautifully. Each component plays an important role in achieving the ultimate juicy meatball and a sauce you’ll want to scoop up with bread.

Ground turkey meat: Gives the meatballs a light, lean base while staying juicy when properly mixed.
Ground chicken meat: Adds a delicate texture and subtle flavor that pairs perfectly with turkey.
Shredded mozzarella (or cheddar, provolone): Melts into the meatballs, bringing gooey richness in every bite.
Garlic, grated and minced: Double the garlic means double the flavor, infusing both meatballs and sauce with irresistible aroma.
Italian seasoning: Keeps things lively with a blend of herbs that meld seamlessly into the dish.
Red crushed chili pepper flakes (optional): For those who crave a bit of gentle heat.
Crumbled bouillon cube (optional): Adds a savory depth to boost all the flavors.
Salt and fresh cracked black pepper: Essential for seasoning at every step for perfectly balanced taste.
Fresh cilantro or parsley, divided: Lends a pop of color and fresh, bright flavor that runs through both meatballs and sauce.
Olive oil: Helps brown the meatballs to a golden crust while staying heart-healthy.
Butter: Enriches the sauce with a creamy, silky finish.
Yellow onion, diced: Adds sweetness and texture as the base of the sauce.
Vegetable broth: Rounds out the sauce and brings all the elements together.
Sun-dried tomatoes in oil, drained: Sweet-tart pops of flavor that take the sauce up a notch.
Heavy cream: The not-so-secret ingredient for a sauce that’s as indulgent as it gets.
Spinach, baby leaves: Wilts deliciously into the sauce, adding color and a veggie boost.
Parmesan, grated: Salty, nutty, and the cherry on top for cheesy meatball heaven.
Fresh parsley, chopped: For finishing with a green, herby note.

How to Make Creamy Spinach Turkey Meatballs

Step 1: Mix the Meatball Ingredients

In a large chilled mixing bowl, combine the ground turkey, ground chicken, shredded mozzarella, grated garlic, Italian seasoning, chili flakes, crumbled bouillon cube, half the chopped cilantro or parsley, salt, and pepper. Use your hands or a fork to mix everything lightly and evenly, being careful not to overwork the mixture—this is how you get those super tender, juicy creamy spinach turkey meatballs.

Step 2: Shape and Sear the Meatballs

With lightly oiled hands, form the mixture into meatballs, about the size of golf balls. Heat the olive oil and butter together in a large skillet over medium heat. Once hot, add the meatballs in a single layer, without crowding the pan, and sear them on all sides until golden and mostly cooked through, about 6-8 minutes. Don’t rush—let each side brown for maximum flavor!

Step 3: Sauté Onions and Garlic

Transfer the seared meatballs to a plate and, in the same skillet, add your diced onion and minced garlic. Stir for a minute or two, just until the onion turns translucent and the kitchen smells amazing with that garlic-onion magic as the base for your creamy spinach turkey meatballs sauce.

Step 4: Start the Creamy Sauce

Into the sautéed onions and garlic, pour the vegetable broth and bring it to a simmer, using your spoon to scrape up those tasty browned bits left behind by the meatballs. Add in the drained sun-dried tomatoes and heavy cream, stirring well so the sauce turns velvety smooth and sunset-hued. Season lightly with salt and pepper.

Step 5: Add Spinach, Cheese, and Meatballs

Fold in the baby spinach, letting it wilt into the warm cream sauce. Stir in the grated Parmesan and remaining chopped cilantro or parsley so everything looks creamy and inviting. Gently add the meatballs back into the skillet, nestling them into the sauce and spooning it over the top. Let everything simmer for another 5-6 minutes, ensuring the meatballs finish cooking and soak up those rich, herby flavors.

Step 6: Final Touches

Before serving, taste and adjust the seasoning with more salt, pepper, and fresh herbs as needed. You want your creamy spinach turkey meatballs to be vibrant, luscious, and deeply satisfying. Sprinkle with extra Parmesan and a handful of parsley for a final hit of color and flavor.

How to Serve Creamy Spinach Turkey Meatballs

Garnishes

A final flourish of fresh parsley or cilantro adds a lovely pop of green and fresh aroma, while a generous sprinkle of Parmesan gives an irresistible cheesy finish. For a party-worthy look, a pinch of crushed chili flakes makes your creamy spinach turkey meatballs sing with color and zest.

Side Dishes

Serve creamy spinach turkey meatballs over a bed of fluffy rice, twirled up with your favorite pasta, or next to garlicky mashed potatoes. Crusty bread is practically necessary to mop up every drop of that divine creamy spinach and sun-dried tomato sauce!

Creative Ways to Present

When you want to wow your guests, skewer the meatballs and serve mini portions in ramekins, or pile them onto soft hoagie rolls for an epic sandwich. For a lighter twist, spoon creamy spinach turkey meatballs over steamed zucchini noodles or roasted vegetables.

Make Ahead and Storage

Storing Leftovers

Leftover creamy spinach turkey meatballs should be cooled and stored in an airtight container in the refrigerator, where they’ll stay delicious for up to 2 days. The flavors deepen even more overnight, making for a fantastic next-day lunch.

Freezing

To freeze, pop cooled meatballs and sauce into a freezer-safe bag or airtight container and stash them away for up to 3 months. Label and date your stash—you’ll be grateful for a ready-made comfort meal on busy nights!

Reheating

Warm leftover creamy spinach turkey meatballs gently in a skillet over low heat, with a splash of water or broth to loosen the sauce and revive its creaminess. If reheating from frozen, let them thaw overnight in the refrigerator first for even heating.

FAQs

Can I use only turkey or only chicken for the meatballs?

Absolutely! Using just turkey or just chicken will still yield delicious results. The combination offers a balance of flavors and texture, but pick whichever you prefer or have on hand.

How do I keep the meatballs from drying out?

The key is not to overwork the mixture, and adding a touch of butter or an egg will help retain moisture. Searing at medium heat also keeps the creamy spinach turkey meatballs juicy while getting that lovely brown crust.

What can I substitute for sun-dried tomatoes?

Roasted red peppers or a handful of halved cherry tomatoes work well if sun-dried tomatoes aren’t your favorite. Both alternatives will bring a subtle sweetness and color to the sauce.

Can I make this recipe dairy-free?

Yes! Swap out the cheeses and heavy cream for your favorite plant-based alternatives, and use olive oil instead of butter. The result will be a slightly different but equally scrumptious version of creamy spinach turkey meatballs.

Are these meatballs good for meal prep?

They’re fantastic for meal prep! Make a batch and portion into containers with your side of choice. The creamy sauce keeps the meatballs tender and flavorful, even after reheating.

Final Thoughts

There’s something truly special about a dish that brings comfort and excitement to the table all at once, and these Creamy Spinach Turkey Meatballs do just that. I hope you give them a try and discover how simple, delicious, and crowd-pleasing this recipe really is!

Creamy Spinach Turkey Meatballs Recipe

★★★★★

5.1 from 20 reviews

Author: Lila
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

These creamy spinach turkey meatballs are a delightful twist on traditional meatballs, packed with flavor from sun-dried tomatoes and fresh herbs, all simmered in a rich, creamy sauce. Perfect for a cozy dinner any night of the week!

Instructions

Prepare the Meatballs: In a bowl, combine the ground turkey, ground chicken, mozzarella, garlic, Italian seasoning, chili flakes, bouillon cube, salt, pepper, and half of the cilantro. Form into meatballs.
Cook the Meatballs: In a skillet, brown the meatballs on all sides, then set aside.
Make the Sauce: In the same skillet, sauté onions, add broth, sun-dried tomatoes, and cream. Season with salt and pepper. Add spinach, Parmesan, and parsley.
Simmer: Return meatballs to the skillet. Simmer until cooked through and sauce is thickened.
Serve: Garnish with remaining cilantro and enjoy!