Description
These creamy spinach turkey meatballs are tender, juicy, and loaded with flavor. Paired with a rich, creamy sauce, this dish is perfect for a hearty dinner or served over pasta, rice, or zucchini noodles. Healthy, satisfying, and easy to prepare, it’s a family favorite!
Ingredients
Units
Scale
For the Meatballs:
- 1 lb ground turkey
- 1 cup fresh spinach, finely chopped
- 1/3 cup breadcrumbs (or almond flour for a gluten-free option)
- 1 egg
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Creamy Sauce:
- 2 tbsp olive oil or butter
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1/4 cup grated Parmesan cheese
- 1 tsp cornstarch (optional, for thickening)
- 1/4 tsp nutmeg (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Meatballs:
- In a large bowl, combine ground turkey, chopped spinach, breadcrumbs, egg, minced garlic, Parmesan, Italian seasoning, salt, and pepper. Mix until just combined; avoid overmixing to keep the meatballs tender.
- Roll the mixture into 1-inch balls and set aside.
- Cook the Meatballs:
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through (about 8–10 minutes). Remove from the skillet and set aside.
- Make the Creamy Sauce:
- In the same skillet, add olive oil or butter and sauté the minced garlic until fragrant (about 1 minute).
- Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Parmesan cheese, mixing until smooth.
- If the sauce is too thin, dissolve the cornstarch in 1 tbsp of water and stir it into the sauce to thicken. Add nutmeg for extra flavor, if desired.
- Combine and Serve:
- Return the meatballs to the skillet and spoon the sauce over them. Simmer for 3–5 minutes to let the flavors meld.
- Serve hot over pasta, rice, or vegetables. Garnish with extra Parmesan and fresh parsley if desired.
Notes
- To make the recipe dairy-free, use coconut milk and a dairy-free Parmesan substitute.
- For a low-carb version, replace breadcrumbs with almond flour and serve over zucchini noodles or cauliflower rice.
- You can freeze cooked meatballs without the sauce for up to 3 months. Thaw and reheat before adding to the sauce.