Creamy Spinach Turkey Meatballs
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.
Equipment
- Mixing Bowl
- Large skillet or sauté pan
- Tongs or a spatula
- Measuring cups and spoons
- Garlic press (optional)
- Whisk
Ingredients
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)
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.
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.
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.
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!
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.
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!
Notes
Nutritional Value (per serving — approximate)
- Calories: ~420 kcal
- Protein: ~28g
- Carbohydrates: ~14g
- Fat: ~28g
- Fiber: ~2g
- Sugar: ~2g
- Sodium: ~550mg
- Calcium: ~150mg
- Iron: ~2mg