CREAMY SPINACH TURKEY MEATBALLS
These creamy spinach turkey meatballs are juicy, flavourful, and simmered in a rich, garlicky cream sauce. Packed with spinach and herbs, they make a healthy and comforting dinner that’s perfect over pasta, rice, or mashed potatoes.
Ingredients
For the Meatballs:
- 1 lb ground turkey
- 1 cup fresh spinach finely chopped
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic minced
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil for searing
For the Cream Sauce:
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 teaspoon cornstarch optional, for thickening
Instructions
Make the Meatballs:
- In a large bowl, mix ground turkey, chopped spinach, breadcrumbs, Parmesan, egg, garlic, and seasonings until just combined. Roll into 1-inch meatballs.
Sear the Meatballs:
- Heat olive oil in a skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides (about 6–8 minutes). Remove and set aside.
Make the Sauce:
- In the same skillet, melt butter and sauté garlic for 1 minute. Stir in chicken broth, cream, Parmesan, Italian seasoning, and season with salt and pepper. Simmer for 3–4 minutes.
Thicken (Optional):
- Mix cornstarch with 1 tablespoon of water and stir into the sauce if thicker texture is desired.
Simmer Meatballs:
- Return meatballs to the skillet. Cover and simmer on low for 10–12 minutes, or until cooked through and sauce is creamy.
Serve:
- Serve hot with pasta, rice, or mashed potatoes. Garnish with fresh parsley if desired.
Notes
Make Ahead:
You can shape the meatballs ahead of time and refrigerate for up to 24 hours before cooking. Customising Flavours:
Add chopped sun-dried tomatoes or swap spinach for kale for variation. Serving Suggestions:
Delicious over pasta, mashed potatoes, or served with garlic bread and a side salad. Allergy-Friendly Options:
Use gluten-free breadcrumbs to make this recipe gluten-free. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
You can shape the meatballs ahead of time and refrigerate for up to 24 hours before cooking. Customising Flavours:
Add chopped sun-dried tomatoes or swap spinach for kale for variation. Serving Suggestions:
Delicious over pasta, mashed potatoes, or served with garlic bread and a side salad. Allergy-Friendly Options:
Use gluten-free breadcrumbs to make this recipe gluten-free. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.