Creamy Tuscan Turkey Meatballs
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.
Equipment
- Large skillet or sauté pan
- Mixing Bowl
- Measuring cups and spoons
- Wooden Spoon or Silicone Spatula
- Tongs or a Slotted Spoon
- Sharp Knife and Cutting Board
- Grater or Microplane
Ingredients
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
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.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: ~450–500 kcal
- Protein: ~28g
- Carbohydrates: ~10–12g
- Fat: ~35g
- Fiber: ~2g
- Sugar: ~3g