Creamy Tuscan Turkey Meatballs

When it comes to cozy, flavorful dinners that don’t take forever to pull together, these creamy spinach turkey meatballs are a total win. They’re juicy, tender, and packed with the kind of Tuscan-inspired flavor that instantly makes dinner feel a little special—even if it’s just a Tuesday night. And the best part? You’re sneaking in a bunch of spinach, swimming in a rich, garlicky cream sauce that tastes like something from a fancy restaurant.

This is one of those meals that checks all the boxes: high in protein, full of veggies, comforting without being too heavy, and pretty enough to serve to guests. It’s a great alternative to traditional beef meatballs, especially if you’re looking for a lighter option that still brings serious flavor. The turkey keeps things lean, while the spinach and Italian herbs give it that rustic, herby depth you want in a Tuscan-style dish.

The creamy sauce pulls it all together. It’s made with garlic, sun-dried tomatoes, and parmesan—just a few ingredients that completely transform the dish into something you’ll crave again and again. And if you love dishes that give you restaurant vibes without the extra cost or effort, this recipe is going to be a new favorite. You can serve it over pasta, mashed potatoes, or even spoon it over rice or crusty bread to soak up every bit of that rich sauce.

It’s also one of those rare meals that tastes even better the next day. So if you’re into meal prepping or just like having leftovers for lunch, make a double batch—you’ll be glad you did. Let’s be honest, we all need more of those back-pocket recipes that feel indulgent but are secretly packed with goodness. These creamy spinach turkey meatballs are exactly that.

Why You’ll Love It

• Lighter but still comforting: Using ground turkey instead of beef keeps these meatballs on the leaner side, but thanks to the creamy Tuscan-style sauce, you’re not missing out on any of that cozy, comforting goodness.
• Full of flavor: Between the garlic, sun-dried tomatoes, spinach, Italian herbs, and parmesan, every bite is layered with rich, savory flavor that feels way fancier than the effort involved.
• Easy one-pan dish: These meatballs come together in just one skillet, which means less cleanup and more time to relax (or get back to your latest Netflix binge).
• Perfect for meal prep: The leftovers reheat beautifully and taste even better the next day, making them a great make-ahead lunch or dinner option.
• Versatile and crowd-pleasing: Serve them over pasta, rice, mashed potatoes, or with crusty bread—no matter how you plate them, they’re a guaranteed hit with both adults and picky eaters alike.

Ingredient List

For the Turkey Meatballs

• 1 lb ground turkey
• 1 cup packed fresh spinach, finely chopped
• 1/4 cup grated parmesan cheese
• 1/4 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1–2 tbsp olive oil (for searing)

For the Creamy Tuscan Sauce

• 2 tbsp butter
• 3 cloves garlic, minced
• 1/3 cup sun-dried tomatoes (oil-packed), chopped
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/3 cup grated parmesan cheese
• 1/2 tsp Italian seasoning
• Salt and pepper, to taste
• 1 cup fresh spinach, chopped
• Optional: red pepper flakes (for a little heat)

Ingredient Notes

• Ground turkey: I prefer using 93% lean ground turkey—it has just enough fat to keep the meatballs juicy without being greasy.
• Fresh spinach: Chop it very finely so it blends easily into the meatballs and sauce without big leafy bits.
• Sun-dried tomatoes: Use the kind packed in oil—they’re softer, more flavorful, and add a little richness to the sauce.
• Parmesan cheese: Go for freshly grated if possible. It melts better and adds a deeper, saltier flavor.
• Breadcrumbs: Regular or panko both work, but avoid seasoned breadcrumbs since you’re already adding spices.
• Heavy cream: Stick with full-fat cream for the best texture—light cream can curdle in the sauce.
• Garlic: Fresh is best here. It’s a major flavor driver in both the meatballs and the sauce.

Kitchen Equipment Needed

• Large skillet or sauté pan – For searing the meatballs and making the creamy sauce all in one pan. I love using a deep, nonstick skillet with a lid for easy cleanup.
• Mixing bowl – To combine all the meatball ingredients. A medium or large bowl gives you enough space to mix without spilling.
• Measuring cups and spoons – For getting those sauce ratios and seasoning just right.
• Wooden spoon or silicone spatula – Great for stirring the sauce without scratching your pan.
• Tongs or a slotted spoon – To flip and remove the meatballs while keeping them intact.
• Sharp knife and cutting board – For chopping spinach, garlic, and sun-dried tomatoes quickly and safely.
• Grater or microplane – For fresh parmesan, which melts better and tastes so much richer than pre-shredded.

Instructions

Step 1: Make the Turkey Meatball Mixture

• In a large mixing bowl, add the ground turkey, chopped spinach, grated parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, onion powder, salt, and pepper.
• Use clean hands or a spatula to gently mix everything together until just combined.
• Pro Tip: Don’t overmix! This can make the meatballs tough. Mix until the ingredients are evenly distributed, then stop.

Step 2: Form the Meatballs

• Scoop about 1½ tablespoons of the mixture and roll into balls using your palms. You should get around 16–18 medium meatballs.
• Place them on a plate or tray as you go.
• Pro Tip: Wet your hands slightly before rolling—this helps keep the mixture from sticking.

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 a single layer (don’t overcrowd—cook in batches if needed).
• Sear for about 3–4 minutes on each side until golden brown.
• Transfer to a plate when done. They don’t need to be cooked through yet; they’ll finish in the sauce.

Step 4: Start the Creamy Tuscan Sauce

• In the same skillet, reduce heat to medium-low and add the butter.
• Once melted, stir in the minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.
• Pour in the chicken broth and scrape up any browned bits from the pan with a wooden spoon (flavor central!).
• Stir in the heavy cream, parmesan, Italian seasoning, and a pinch of salt and pepper.
• Let it simmer for 3–4 minutes until slightly thickened.
• Pro Tip: Whisk continuously as you add the cream to prevent it from separating.

Step 5: Add Spinach and Simmer the Meatballs

• Stir the chopped spinach into the sauce and let it wilt—this takes about 1 minute.
• Gently return the seared meatballs to the skillet, nestling them into the sauce.
• Cover the pan and simmer on low for 8–10 minutes, or until the meatballs are fully cooked (internal temp should reach 165°F).
• Pro Tip: If the sauce thickens too much, add a splash of broth or cream to loosen it up.

Step 6: Serve and Enjoy

• Give the sauce a final taste and adjust seasoning if needed.
• Serve hot over pasta, mashed potatoes, rice, or with crusty bread for dipping.
• Sprinkle with extra parmesan or red pepper flakes if you like a little kick.

Dinner = served.

Tips and Tricks for Success

• Chop spinach finely: This helps it blend seamlessly into the meatballs and sauce, especially helpful for picky eaters who don’t love leafy textures.
• Don’t overcrowd the skillet: Sear the meatballs in batches if needed. Giving them space helps them brown nicely instead of steaming.
• Use a meat thermometer: For perfectly cooked meatballs, check for an internal temp of 165°F to avoid guessing.
• Simmer gently: Keep the heat on low once the cream is in to prevent it from curdling or separating.
• Make ahead tip: You can roll the meatballs a few hours ahead and keep them covered in the fridge until ready to cook—great for prepping dinner faster.

Ingredient Substitutions and Variations

• Ground chicken – A great swap for turkey if that’s what you have on hand. It’s just as lean and mild in flavor.
• Frozen spinach – Thawed and well-drained frozen spinach works in a pinch. Just squeeze out all excess moisture before mixing in.
• Milk + cornstarch – No heavy cream? Use ¾ cup milk + 1 tbsp cornstarch whisked in as a lighter substitute (though the sauce will be less rich).
• Dairy-free version – Use canned coconut milk instead of cream, and skip the parmesan or use a dairy-free cheese alternative.
• Add mushrooms – Sauté sliced mushrooms with the garlic for extra texture and earthy flavor.
• Make it spicy – Add a pinch of red pepper flakes to the sauce or mix a little into the meatballs for a subtle kick.

Serving Suggestions

• Over pasta – Serve the creamy meatballs over fettuccine, penne, or even orzo to soak up all that dreamy Tuscan sauce.
• With mashed potatoes – The creamy sauce and tender meatballs are perfect spooned over a bed of buttery mashed potatoes—comfort food heaven.
• Crusty bread on the side – I love serving these with warm, crusty garlic bread and a crisp green salad—it balances the richness perfectly!
• With rice or couscous – A great option if you want something a little lighter than pasta but still filling and satisfying.
• Zucchini noodles or cauliflower rice – For a low-carb version, serve the meatballs with veggie-based sides that still let the sauce shine.

Storage and Reheating Instructions

• Fridge – Store cooled leftovers in an airtight container for up to 4 days.
• Freezer – Freeze meatballs (with or without sauce) in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight before reheating.
• Stovetop reheat – Reheat in a skillet over low heat with a splash of broth or cream to loosen the sauce. Stir gently until warmed through.
• Microwave – Heat in 30-second bursts, stirring in between, until hot. Cover loosely to prevent splatters.
• Make ahead tip – You can make the meatballs and sauce a day in advance and store them separately, then reheat together when ready to serve.

Frequently Asked Questions

Can I use ground beef instead of turkey?

Absolutely! Ground beef works great—just keep in mind it will be a little richer. You can also try half turkey, half beef for a nice balance.

What if I don’t have sun-dried tomatoes?

You can skip them, but they really boost the flavor. A good alternative is a few chopped cherry tomatoes sautéed with garlic, or a spoon of tomato paste for depth.

Can I make this dairy-free?

Yes! Swap the heavy cream with canned coconut milk and use your favorite dairy-free cheese or just leave out the parmesan. It’ll still be creamy and delicious.

Can I bake the meatballs instead of searing?

Definitely. Bake them at 400°F (200°C) for about 15–18 minutes, then transfer them into the sauce to simmer and soak up the flavor.

How do I keep the meatballs from falling apart?

Make sure not to skip the egg and breadcrumbs—they help bind everything together. Also, don’t move them too much while searing so they can form a crust.

Is this recipe kid-friendly?

Very! The spinach blends right in and the creamy sauce makes everything more appealing. You can even skip the sun-dried tomatoes if your little ones are picky.

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