Creamy Spinach Turkey Meatballs

If you’re looking for a delicious, healthy, and comforting meal that’s easy to make, look no further than Creamy Spinach Turkey Meatballs. These juicy, tender turkey meatballs are packed with spinach, lightly seasoned, and simmered in a creamy sauce that brings it all together. Whether you’re prepping a weeknight dinner, a cozy weekend meal, or meal-prepping for the week ahead, this dish will become a favorite in your recipe rotation.

Ground turkey is a lean and flavorful protein that makes these meatballs a healthier alternative to traditional beef or pork meatballs. The addition of spinach adds a boost of nutrients and color, while the creamy sauce gives the dish a rich, luxurious feel without being too heavy. Plus, this recipe is versatile enough to be paired with pasta, rice, mashed potatoes, or even served over a bed of zoodles for a low-carb option.

These Creamy Spinach Turkey Meatballs are simple enough for beginners but satisfying enough to impress guests at a dinner party. You’ll love how easy they are to prepare, and your family or guests will rave about how delicious and comforting they are.

Why You’ll Love This Recipe

1. Healthy and Nutritious: Turkey is a lean source of protein, and the spinach adds fiber, vitamins, and minerals. This dish is a great way to sneak in veggies while enjoying a hearty meal.
2. Creamy and Flavorful: The meatballs are simmered in a creamy sauce that perfectly complements the savory, herb-infused turkey. It’s a rich yet light sauce that’s not too heavy, making the meal indulgent without the guilt.
3. Kid-Friendly: These meatballs are great for picky eaters! The spinach is finely chopped and mixed into the meatballs, so even those who aren’t big on greens won’t notice they’re there.
4. Versatile: This dish can be served in many different ways—over pasta, with mashed potatoes, or as a low-carb option with zucchini noodles. You can also switch up the sauce to fit your preferences.
5. Great for Meal Prep: These meatballs are easy to make in large batches and store well. They freeze beautifully, so you can make them ahead of time and enjoy them throughout the week.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4-6 (approximately 18-20 meatballs)

Ingredients

For the Turkey Meatballs:

• 1 lb ground turkey (93% lean is ideal)
• 1 cup fresh spinach, finely chopped
• ½ cup breadcrumbs (panko or whole wheat)
• 1 large egg
• ¼ cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp onion powder
• 1 tbsp fresh parsley, chopped (optional)
• Salt and pepper to taste
• 2 tbsp olive oil (for browning the meatballs)

For the Creamy Sauce:

• 2 tbsp butter
• 2 cloves garlic, minced
• 2 tbsp flour (all-purpose or whole wheat)
• 1 ½ cups chicken broth (low-sodium)
• 1 cup heavy cream or half-and-half
• ¼ cup Parmesan cheese, grated
• 1 tsp Dijon mustard (optional, for a tangy kick)
• ½ tsp dried thyme or Italian seasoning
• Salt and pepper to taste
• 1-2 handfuls of fresh spinach (optional, for extra greens)

Optional Garnishes:

• Fresh parsley, chopped
• Grated Parmesan cheese
• Red pepper flakes (for a little heat)

Step-by-Step Instructions

1. Make the Turkey Meatballs:

1. Prep the Ingredients: Finely chop the spinach and garlic, grate the Parmesan, and gather all the ingredients to make the meatballs.
2. Mix the Meatball Mixture: In a large mixing bowl, combine the ground turkey, finely chopped spinach, breadcrumbs, egg, Parmesan cheese, minced garlic, oregano, basil, onion powder, parsley (if using), salt, and pepper. Use your hands to gently mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.
3. Form the Meatballs: Using your hands or a small ice cream scoop, form the mixture into 1 ½-inch meatballs (about the size of a golf ball). You should end up with about 18-20 meatballs, depending on the size.
4. Brown the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides for about 5-7 minutes, until they develop a nice golden crust. They don’t need to be cooked all the way through at this stage since they will finish cooking in the sauce.
5. Set Aside: Once browned, transfer the meatballs to a plate and set aside while you prepare the creamy sauce.

2. Make the Creamy Sauce:

1. Prepare the Sauce Base: In the same skillet (wipe out excess grease if necessary), melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
2. Create a Roux: Sprinkle the flour over the garlic and butter mixture, and whisk constantly for about 1-2 minutes until the flour is lightly browned and has absorbed the butter. This forms a roux, which will help thicken the sauce.
3. Add the Broth and Cream: Gradually pour in the chicken broth while whisking to prevent lumps from forming. Then, add the heavy cream (or half-and-half) and continue to whisk until the sauce is smooth and creamy.
4. Season the Sauce: Stir in the Parmesan cheese, Dijon mustard (if using), dried thyme or Italian seasoning, and season with salt and pepper to taste. Let the sauce simmer for about 3-4 minutes, until it thickens slightly.
5. Optional Step – Add Extra Spinach: If you’d like more greens in the dish, stir in a handful or two of fresh spinach at this point. The spinach will wilt down into the sauce, adding extra color and nutrients.

3. Combine the Meatballs and Sauce:

1. Return the Meatballs to the Pan: Gently place the browned meatballs back into the skillet with the sauce. Spoon some of the sauce over the meatballs to ensure they’re evenly coated.
2. Simmer Until Cooked Through: Cover the skillet with a lid and simmer the meatballs in the sauce for 10-12 minutes, until the meatballs are cooked through and the internal temperature reaches 165°F (74°C). The sauce should thicken slightly as it cooks.

4. Serve:

1. Garnish and Serve: Once the meatballs are fully cooked, remove them from the heat and garnish with fresh parsley and additional Parmesan cheese, if desired. For a little spice, sprinkle with red pepper flakes.
2. Serving Suggestions: Serve the creamy spinach turkey meatballs over your favorite side, such as pasta, rice, mashed potatoes, or zucchini noodles. You can also serve them with crusty bread to soak up the creamy sauce.

How to Serve

These Creamy Spinach Turkey Meatballs are versatile and can be paired with a variety of side dishes. Here are a few serving suggestions to suit any occasion:

• Over Pasta: Serve the meatballs over cooked spaghetti, fettuccine, or penne for a comforting pasta dish. The creamy sauce will coat the pasta perfectly, making for a hearty meal.
• With Rice or Quinoa: For a lighter option, serve the meatballs over fluffy white rice, brown rice, or quinoa. The grains will soak up the creamy sauce beautifully.
• With Mashed Potatoes: For a cozy, comforting dinner, pair the meatballs with creamy mashed potatoes. The richness of the potatoes complements the savory meatballs and sauce.
• Over Zucchini Noodles: For a low-carb, gluten-free option, serve the meatballs over zucchini noodles (zoodles) or spaghetti squash. The lightness of the veggies pairs well with the creamy sauce without feeling too heavy.
• With a Side Salad: If you’re looking for a lighter meal, pair the meatballs with a fresh green salad. The brightness of the salad will balance out the richness of the meatballs and sauce.

Additional Tips for Success

1. Don’t Overmix the Meatball Mixture: Overmixing the ground turkey can make the meatballs tough and dense. Mix just until the ingredients are combined for tender, juicy meatballs.
2. Browning the Meatballs: Browning the meatballs before simmering them in the sauce gives them a nice texture and enhances their flavor. Be sure to brown them evenly on all sides for the best results.
3. Adjust the Creaminess: For a lighter sauce, you can use half-and-half instead of heavy cream. If you prefer a richer sauce, stick with heavy cream or even add a bit of cream cheese for extra thickness.
4. Make It Dairy-Free: To make this dish dairy-free, you can use coconut cream or a dairy-free milk alternative like almond or cashew milk for the sauce. Swap out the Parmesan for a dairy-free cheese substitute or nutritional yeast for a cheesy flavor.

5.

Add More Veggies: If you want to sneak in more vegetables, you can finely chop carrots, zucchini, or bell peppers and mix them into the meatball mixture. Alternatively, you can stir extra veggies like mushrooms or kale into the creamy sauce.

6. Make It Gluten-Free: For a gluten-free version, use gluten-free breadcrumbs in the meatballs and swap the all-purpose flour in the sauce with a gluten-free flour blend or cornstarch.

Recipe Variations

• Spicy Turkey Meatballs: Add a pinch of red pepper flakes or a chopped jalapeño to the meatball mixture for a spicy kick. You can also add some sriracha or hot sauce to the creamy sauce for extra heat.
• Cheesy Meatballs: For an extra cheesy version, mix shredded mozzarella or cheddar cheese into the meatball mixture. The cheese will melt as the meatballs cook, adding a gooey, cheesy center.
• Lemon Garlic Meatballs: Add the zest of one lemon and extra garlic to the meatball mixture for a fresh, zesty flavor. You can also stir some lemon juice into the creamy sauce for a bright, tangy finish.
• Pesto Turkey Meatballs: Replace the dried herbs in the meatball mixture with a spoonful of pesto for a rich, herby flavor. You can also stir some pesto into the creamy sauce for an added layer of flavor.

Freezing and Storage

Storage: Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it sits, so add a splash of broth or water when reheating to loosen it up.

Freezing: These turkey meatballs freeze beautifully. To freeze, allow the cooked meatballs to cool completely, then transfer them to a freezer-safe container. You can freeze them with or without the sauce. They’ll keep for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: To reheat, place the meatballs and sauce in a skillet over medium heat. Add a splash of chicken broth or water to loosen the sauce if needed, and cook until heated through.

Special Equipment

• Large Skillet: You’ll need a large skillet or sauté pan to brown the meatballs and make the creamy sauce. A non-stick or cast-iron skillet works well.
• Meat Thermometer: A meat thermometer is helpful to ensure the meatballs are cooked to the proper internal temperature of 165°F (74°C).
• Small Ice Cream Scoop: For uniform meatballs, use a small ice cream scoop or cookie scoop to portion out the mixture evenly.

FAQ Section

1. Can I use ground chicken instead of turkey?

• Yes! Ground chicken works just as well in this recipe and will give you similar results. You can also use a mix of ground turkey and chicken if you like.

2. Can I use frozen spinach?

• Absolutely! If using frozen spinach, thaw it completely and squeeze out any excess moisture before adding it to the meatball mixture.

3. What can I use instead of breadcrumbs?

• If you want to make this recipe gluten-free or lower in carbs, you can use almond flour, crushed pork rinds, or gluten-free breadcrumbs as a substitute.

4. How can I make the sauce thicker?

• If you prefer a thicker sauce, you can increase the amount of flour in the roux or stir in a little cream cheese for added richness.

5. Can I bake the meatballs instead of frying them?

• Yes, you can bake the meatballs at 400°F (200°C) for 15-20 minutes or until cooked through. Baking is a great hands-off alternative to frying.

6. Can I use low-fat milk or cream?

• Yes, you can use low-fat milk or half-and-half instead of heavy cream if you want to lighten up the sauce. Just keep in mind that the sauce may not be as thick or rich.

7. How do I prevent the meatballs from falling apart?

• Make sure to use enough breadcrumbs and an egg to bind the mixture. Also, be gentle when forming the meatballs and avoid overhandling the mixture.

Conclusion

These Creamy Spinach Turkey Meatballs are the perfect balance of healthy, hearty, and comforting. Whether you’re serving them over pasta, rice, or mashed potatoes, they make for a satisfying meal that everyone will enjoy. The juicy turkey meatballs, packed with spinach and simmered in a rich, creamy sauce, create a flavor combination that’s hard to resist.

What’s great about this recipe is how versatile it is—perfect for weeknight dinners, meal prepping, or even entertaining guests. The simple ingredients come together quickly, and the result is a dish that looks and tastes impressive.

I hope you give this recipe a try and love it as much as I do! If you make these delicious meatballs, be sure to snap a photo and tag me on Instagram—I’d love to see how they turn out!

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