I’ve got spinach and turkey on my mind after trying this melt-in-your-mouth creamy spinach turkey meatballs recipe last week. It brought me straight back to those weeknights when I needed something quick, comforting, and filling, without the usual prep marathon.
Table of Contents
Ingredients for Creamy Spinach Turkey Meatballs
I always keep a mix of ground turkey and chicken on hand for this recipe because the combination creates incredibly tender meatballs that stay moist throughout cooking. The turkey keeps things lean while the chicken adds richness without being too heavy. This recipe yields about 16-18 medium meatballs.
- 1/2 lb (220g) ground turkey meat
- 1/2 lb (220g) ground chicken meat
- 1/2 cup shredded mozzarella (or cheddar, provolone) – I recommend using full-fat cheese for better binding
- 4 cloves garlic (grated, for meatballs)
- 4 cloves garlic (minced, for sauce)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red crushed chili pepper flakes (optional)
- 1 crumbled bouillon cube (optional) – Pro tip: this adds incredible depth to the meatballs
- Salt to taste
- Fresh cracked black pepper to taste
- 1 cup fresh chopped cilantro or parsley (divided: 1/2 cup for meatballs, 1/2 cup for garnish) – My preference is parsley for a more traditional Italian flavor
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion (diced)
- 1/3 cup (80ml) vegetable broth
- 5 ounces (150g) jarred sun-dried tomato in oil (drained) – I usually buy the ones packed in olive oil for the best flavor
- 1 3/4 cups heavy cream – In my experience, full-fat cream makes all the difference in this sauce
- 3 cups baby spinach leaves
- 1/2 cup grated Parmesan
- 1 tablespoon fresh parsley (chopped, for final garnish)
Step-by-Step Instructions
I recommend keeping all your ingredients as cold as possible before starting. This prevents the fat from melting too early and helps create meatballs that hold together beautifully during cooking.
Step 1: Combine the ground turkey, ground chicken, shredded cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, half the cilantro or parsley, and black pepper in a large bowl. Mix gently with your hands until just combined, being careful not to overwork the mixture. Form into medium-sized balls about 1.5 inches in diameter (you should get 16-18 meatballs). Arrange the turkey meatballs on a plate and set aside.
Step 2: Heat the olive oil in a 12-inch skillet over medium-low heat. Add the meatballs in a single layer without crowding the pan (work in batches if needed). Cook for 8 to 10 minutes, turning occasionally, until they’re golden brown on all sides and cooked through to 165°F internally. The key is medium heat so the outside doesn’t burn while the inside stays raw. Transfer to a clean plate and set aside.
Step 3: In the same skillet with the remaining cooking juices, melt the butter over medium heat. Add the minced garlic and cook for about one minute until fragrant but not browned. Stir in the diced onion and cook until translucent, about 3 to 4 minutes. Add the drained sun-dried tomatoes and fry for 1 to 2 minutes to release their concentrated flavor. Pour in the vegetable broth and let it bubble for a minute to reduce slightly (the liquid should reduce by about one-third).
Step 4: Lower the heat and pour in the heavy cream, stirring gently. Bring the sauce to a gentle simmer and season with salt and pepper to taste. Add the baby spinach and stir until it wilts into the cream, then sprinkle in the Parmesan cheese. Let everything simmer for another minute until the cheese melts and the sauce thickens slightly and coats the back of a spoon.
Step 5: Return the cooked meatballs to the pan and spoon the creamy sauce over each one. Garnish with the remaining fresh parsley and serve immediately over cauliflower rice for keto eaters or regular pasta for those who want a heartier meal.
Perfect Pairings for Creamy Spinach Turkey Meatballs
These rich, creamy meatballs pair beautifully with sides that add texture contrast and balance out the indulgent sauce.
Cauliflower Rice: This is my go-to for keeping the meal low-carb and keto-friendly. The mild flavor soaks up the creamy sauce perfectly without competing with the sun-dried tomatoes and spinach.
Zucchini Noodles: Spiralized zucchini adds a fresh, slightly crunchy element that cuts through the richness of the cream sauce while keeping things light and vegetable-forward.
Garlic Bread: For non-keto diners, crusty garlic bread is perfect for mopping up every last bit of that Tuscan-style sauce. The crunch and buttery garlic flavor complement the tender meatballs beautifully. Try pairing with our garlic bread rolls for a homemade touch.
Simple Green Salad: A crisp salad dressed with lemon vinaigrette provides a refreshing contrast to the creamy main dish and adds nutritional balance to the plate.
Roasted Broccoli: The slightly charred edges of oven-roasted broccoli bring a smoky depth that pairs wonderfully with the sweet sun-dried tomatoes and savory meatballs. If you love broccoli with your dinner, check out our chicken and broccoli alfredo bake for another comforting option.
Creamy Orzo: Looking for something different? Our sun-dried tomato chicken orzo would pair wonderfully with these meatballs, or serve the meatballs over a bed of buttery orzo for a complete Italian-inspired meal.
Mashed Potatoes: For ultimate comfort food, try serving these meatballs over creamy mashed potatoes. If you love this combination, you’ll also enjoy our creamy meatballs with mashed potatoes recipe.
How to Store and Reheat
Store any leftover meatballs in an airtight container in the refrigerator for up to 2 days. The cream sauce may thicken as it cools, which is completely normal.
When reheating, add a few drops of water or broth to the pan to loosen the sauce back to its original consistency. I recommend reheating gently over medium-low heat on the stovetop, stirring occasionally, until warmed through. You can also freeze the cooked meatballs in a freezer-safe bag for up to 3 months. Just thaw overnight in the refrigerator before reheating.
These meatballs are incredibly versatile. Try serving them over spaghetti squash, stuffed into sub rolls for hearty sandwiches similar to our easy weeknight meatball subs, or even on their own as an appetizer for dinner parties.
FAQs
Can I use all ground turkey instead of mixing it with chicken?
Absolutely! Using all ground turkey works fine, though the meatballs may be slightly leaner and less moist. Consider adding an extra tablespoon of olive oil to the mixture or a beaten egg to help keep them juicy.
What can I substitute for heavy cream to make this lighter?
You can use half-and-half or even full-fat coconut milk for a dairy-free option. Just keep in mind the sauce won’t be quite as thick and rich, so you may need to simmer it a bit longer to achieve the right consistency.
How do I prevent my meatballs from falling apart during cooking?
Make sure not to overmix the meat mixture, keep your ingredients cold, and avoid moving the meatballs too much during the first few minutes of cooking. Let them develop a nice crust before flipping, which helps them hold together.
Creamy Spinach Turkey Meatballs
Ingredients
Equipment
Method
- In a large bowl, combine ground turkey and ground chicken, shredded cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, half the chopped cilantro or parsley, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture. Form into medium-sized balls about 1.5 inches in diameter (you should get 16-18 meatballs). Arrange the turkey meatballs on a plate and set aside.
- Heat olive oil in a 12-inch skillet over medium-low heat. Add the meatballs in a single layer without crowding (work in batches if needed). Cook for 8 to 10 minutes, turning occasionally, until golden brown on all sides and cooked through to 165°F internally. The key is medium heat so the outside doesn’t burn while the inside stays raw. Remove to a clean plate and set aside.
- In the same skillet with the remaining cooking juices, melt butter over medium heat. Add the minced garlic and cook for about one minute until fragrant but not browned. Stir in the diced onion and cook until translucent, about 3 to 4 minutes. Add the drained sun-dried tomatoes and fry for 1 to 2 minutes. Pour in the vegetable broth and let it reduce for about one minute (liquid should reduce by about one-third).
- Lower the heat and pour in the heavy cream, stirring gently. Bring the sauce to a gentle simmer and season with salt and pepper to taste. Add the baby spinach and stir until wilted. Sprinkle in the Parmesan cheese and let the sauce simmer for another minute until the cheese melts and the sauce thickens slightly and coats the back of a spoon.
- Return the cooked meatballs to the pan and spoon the creamy sauce over each one. Garnish with the remaining fresh parsley and serve immediately over cauliflower rice for keto or pasta for traditional serving.
