Creamy Spinach Turkey Meatballs

These creamy spinach turkey meatballs are the ultimate comfort food—but with a bit of a wholesome twist. Made with lean ground turkey, a generous helping of chopped spinach, and a rich, garlicky cream sauce, they’re the kind of cozy meal you’ll want to make on repeat. Whether you’re cooking for a weeknight dinner or prepping ahead for a few days of meals, this dish strikes the perfect balance between hearty and healthy-ish.

What I love about this recipe is that it doesn’t feel like your typical “light” meal. The turkey meatballs are tender and juicy, and the spinach adds not just nutrition but a pop of color and a subtle earthy flavor. Then the sauce brings it all together—silky, creamy, and infused with garlic and herbs, it’s exactly what you want to mop up with a spoon (or crusty bread, let’s be honest).

It’s also a flexible dish. You can serve it over rice, pasta, mashed potatoes, or even cauliflower mash if you’re keeping things low-carb. Want to go dairy-free? Sub in a creamy oat-based or cashew cream alternative and it still works beautifully. It’s one of those recipes that adapts to what you have in the fridge and still tastes amazing.

And the best part? These meatballs are easy to make. You don’t need fancy ingredients or hours in the kitchen. Just a bowl, a pan, and a bit of love—and you’ll have a cozy, satisfying dinner that feels like something special. Let’s get into how to make it!

Why You’ll Love It

• Light yet satisfying – These meatballs are made with lean turkey and spinach, but the creamy sauce gives it that rich, comforting finish that feels indulgent without being heavy.
• One-pan wonder – The whole dish comes together in a single skillet, which means less cleanup and more time to enjoy your meal.
• Great for meal prep – They reheat like a dream, so you can make a batch ahead of time and enjoy delicious leftovers for lunch or dinner.
• Family-friendly – Even picky eaters will love the tender meatballs and creamy sauce (and they might not even notice the spinach!).
• Versatile serving options – Serve them over rice, pasta, mashed potatoes, or low-carb sides—whatever you’re in the mood for.

Ingredient List

For the Meatballs

• 1 lb ground turkey
• 1 cup finely chopped fresh spinach
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• 1–2 tablespoons olive oil (for searing)

For the Cream Sauce

• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Pinch of nutmeg (optional)
• Fresh parsley or extra spinach, for garnish (optional)

Ingredient Notes

• Ground turkey – Use 93% lean for the best balance of moisture and flavor. Extra lean can dry out too easily.
• Fresh spinach – Chop it very finely so it blends seamlessly into the meatballs. You can sauté it briefly if you prefer a softer texture.
• Breadcrumbs – Panko or plain breadcrumbs both work. Panko gives a slightly lighter texture.
• Parmesan cheese – Adds a salty, savory kick to both the meatballs and sauce—freshly grated is best.
• Heavy cream – This is what makes the sauce rich and velvety. You can sub with half and half, but the sauce will be thinner.
• Nutmeg – Just a tiny pinch deepens the flavor of the cream sauce. It’s optional but lovely.

Kitchen Equipment Needed

• Mixing bowl – For combining the meatball ingredients. I like using a large glass one so nothing spills over while mixing.
• Large skillet or sauté pan – For browning the meatballs and making the sauce all in one pan. A deep nonstick skillet works great here.
• Tongs or a spatula – To gently flip the meatballs without breaking them.
• Measuring cups and spoons – To get the right balance of seasoning and liquids.
• Garlic press (optional) – Makes mincing garlic super fast, especially if you’re using a lot.
• Whisk – Helps make the cream sauce smooth and lump-free.

Instructions

Step 1: Mix the Meatball Ingredients

• In a large mixing bowl, combine the ground turkey, chopped spinach, breadcrumbs, Parmesan, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper.
• Use clean hands or a fork to gently mix everything until just combined—don’t overmix or the meatballs can get tough.

Pro Tip: Lightly oil your hands before mixing to prevent sticking and help form smoother meatballs.

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Step 2: Shape the Meatballs

• Scoop about 1½ tablespoons of the mixture and roll into a ball. Repeat until all the mixture is used—you should get around 16 meatballs.
• Place them on a plate or tray and set aside.

Pro Tip: If the mixture feels too sticky, chill it for 10–15 minutes to make shaping easier.

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Step 3: Sear the Meatballs

• Heat 1–2 tablespoons of olive oil in a large skillet over medium heat.
• Once hot, add the meatballs in batches to avoid overcrowding. Sear for 2–3 minutes per side until nicely browned (they don’t need to be cooked through yet).
• Transfer browned meatballs to a plate and set aside.

Pro Tip: Let them develop a golden crust before flipping—they’ll release easier and hold together better.

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Step 4: Make the Cream Sauce

• In the same skillet (don’t wipe it out!), melt the butter over medium heat.
• Add the minced garlic and cook for about 30 seconds until fragrant.
• Sprinkle in the flour and whisk constantly for 1 minute to cook off the raw taste.
• Slowly pour in the chicken broth while whisking to prevent lumps. Let it simmer for 1–2 minutes.
• Add the heavy cream and Parmesan. Stir to combine and let it gently bubble for 2–3 minutes until slightly thickened.

Pro Tip: Whisk continuously to keep the sauce smooth and creamy—no clumps!

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Step 5: Simmer the Meatballs in the Sauce

• Return the browned meatballs to the skillet, nestling them into the sauce.
• Reduce heat to low, cover with a lid, and let them simmer for 10–12 minutes, or until the meatballs are fully cooked (internal temp should reach 165°F/74°C).
• Stir gently once or twice during cooking to keep the sauce from sticking or scorching.

Pro Tip: If the sauce thickens too much, stir in a splash of broth or cream to loosen it up.

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Step 6: Finish and Serve

• Once the meatballs are cooked through, taste the sauce and adjust seasoning if needed.
• Sprinkle with fresh parsley or a few extra spinach leaves for color and freshness.
• Serve hot over pasta, rice, or mashed potatoes—whatever you’re craving!

Tips and Tricks for Success

• Chop the spinach finely – This helps it blend into the meatballs smoothly without affecting the texture.
• Don’t overmix the meatball mixture – Mix just until combined to keep them tender and juicy.
• Use a cookie scoop – For evenly sized meatballs that cook at the same rate.
• Sear in batches – Avoid crowding the pan so each meatball gets a nice golden crust.
• Simmer low and slow – Keeping the heat low while the meatballs cook in the sauce prevents them from drying out and helps the flavors meld.

Ingredient Substitutions and Variations

• Ground chicken – Can be used in place of turkey for a similar flavor and texture.
• Frozen spinach – Thaw and squeeze out the moisture before adding to the mix if you don’t have fresh spinach.
• Dairy-free option – Use a plant-based butter and swap the cream with coconut cream or oat-based cream.
• Gluten-free version – Sub gluten-free breadcrumbs and use a GF flour blend for the roux.
• Add heat – A pinch of red pepper flakes in the sauce or meat mixture adds a subtle spicy kick.
• Extra veggies – Finely shredded zucchini or carrots can be added to the meatballs for extra nutrition.

Serving Suggestions

• Over pasta – Creamy meatballs and al dente fettuccine are a match made in heaven.
• With mashed potatoes – The sauce acts like a built-in gravy—total comfort food vibes.
• On rice or quinoa – A great option for meal prep or a simple, hearty dinner.
• With crusty bread – I love serving these with a warm baguette or garlic bread to soak up every bit of that sauce.
• With a side salad – A crisp green salad with lemon vinaigrette balances the richness of the dish beautifully.

Storage and Reheating Instructions

• To store: Let the meatballs cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.
• To freeze: Place cooled meatballs and sauce in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• To reheat (stovetop): Add to a skillet over medium-low heat with a splash of broth or cream to loosen the sauce. Cover and heat until warmed through.
• To reheat (microwave): Place in a microwave-safe bowl, cover loosely, and heat in 30–60 second intervals, stirring between, until hot.
• Avoid high heat: Reheat gently to keep the sauce from separating or becoming grainy.

Frequently Asked Questions

Can I bake the meatballs instead of pan-searing?

Yes! You can bake them at 400°F (200°C) for about 15–18 minutes until fully cooked. Then add them to the sauce and let everything simmer together for a few minutes to soak up flavor.

Can I use frozen spinach?

Absolutely—just make sure to thaw and squeeze out as much moisture as possible before mixing it into the meatballs. Too much liquid can make the mixture too soft to shape.

Is there a way to make this dish lighter?

You can swap the heavy cream for half and half or even an unsweetened dairy-free alternative like almond or oat milk. The sauce will be a bit thinner, but still creamy and flavorful.

What if I don’t have breadcrumbs?

Crushed crackers, oats, or even cooked rice can be used in a pinch! Just keep the texture in mind and adjust slightly if needed.

How do I know when the meatballs are done?

Use a meat thermometer! They’re done when the internal temperature hits 165°F (74°C). Or cut one open to check that it’s no longer pink in the center.

Can I make this ahead of time?

Definitely. These meatballs taste even better the next day once the flavors have had time to settle. Just reheat gently and enjoy!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!