Creamy Spinach Turkey Meatballs

These creamy spinach turkey meatballs have become my go to solution for busy weeknights when I need something comforting yet healthy on the table. The combination of lean ground turkey and chicken creates incredibly tender meatballs that practically melt in your mouth, while the rich spinach cream sauce feels indulgent without being heavy. I discovered this dish during a particularly hectic month when I was trying to find meals that would satisfy both my keto eating family members and my pasta loving kids.

I love how versatile this dish is for different dietary needs. When my sister visits with her gluten sensitivity, I serve it over cauliflower rice. When the kids want something more filling, I add pasta or rice. The creamy sauce works perfectly with both options, and everyone leaves the table happy.

Ingredients

• ½ lb ground turkey: Choose 93/7 lean for the best texture without being too dry
• ½ lb ground chicken: Look for ground chicken thigh if available as it adds more flavor than breast meat
• ½ cup shredded mozzarella cheese: Fresh mozzarella works but pre shredded melts more evenly into the meat mixture
• 4 cloves garlic grated: Grating releases more flavor than chopping and distributes better throughout the meatballs
• 1 teaspoon Italian seasoning: A quality blend with oregano, basil, and thyme makes all the difference
• ½ teaspoon crushed red pepper flakes optional: Adds just enough heat to complement the creamy sauce
• 1 bouillon cube crumbled optional: This secret ingredient adds incredible depth of flavor
• Salt and freshly ground black pepper to taste: Fresh cracked pepper is noticeably better than pre ground
• ½ cup chopped fresh cilantro or parsley: Fresh herbs brighten the entire dish
• 1 tablespoon olive oil: Use a good quality extra virgin for the best flavor
• 1 tablespoon butter: European style butter adds richness to the sauce base
• 4 cloves garlic minced: Keep separate from the grated garlic for the meatballs
• 1 small yellow onion diced: Sweet onions work wonderfully but regular yellow onions are perfect
• ⅓ cup vegetable broth: Low sodium allows you to control the salt level
• 5 oz sun dried tomatoes in oil drained: The oil packed variety has much better flavor than dry packed
• 1¾ cups heavy cream: Full fat cream creates the silkiest sauce
• 3 cups baby spinach leaves: Pre washed baby spinach saves time and has tender leaves
• ½ cup grated Parmesan cheese: Freshly grated melts beautifully and tastes infinitely better than pre grated
• 1 tablespoon chopped fresh parsley for garnish: Adds a pop of color and fresh flavor

Step by Step Instructions

Prepare the Meatball Mixture:

In a large mixing bowl, combine the ground turkey, ground chicken, shredded mozzarella, grated garlic, Italian seasoning, red pepper flakes if using, crumbled bouillon cube, chopped herbs, salt, and pepper. Use your hands to mix gently but thoroughly until everything is just combined. Overmixing will make the meatballs tough, so stop as soon as the ingredients are evenly distributed. Form the mixture into medium sized meatballs about 1.5 inches in diameter.

Cook the Meatballs:

Heat olive oil in a large skillet over medium low heat. The key is not to rush this step because you want the meatballs to develop a beautiful golden crust while cooking through completely. Add the meatballs to the skillet, leaving space between each one so they don't steam. Cook for 8 to 10 minutes, turning them carefully every 2 to 3 minutes to brown all sides evenly. The internal temperature should reach 165°F when done. Transfer the cooked meatballs to a clean plate and set aside.

Build the Sauce Foundation:

In the same skillet with all those beautiful browned bits, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned. Stir in the diced onion and sauté for about 5 minutes until the onion becomes translucent and soft. Add the drained sun dried tomatoes and cook for 1 to 2 minutes, stirring frequently to release their concentrated flavors into the oil.

Deglaze and Create the Base:

Pour in the vegetable broth and use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet. This step is crucial for developing deep flavor in the sauce. Let the broth simmer for 2 to 3 minutes until it reduces slightly and concentrates the flavors.

Add the Cream and Spinach:

Reduce the heat to low and slowly stir in the heavy cream. The low heat prevents the cream from curdling and ensures a smooth, velvety texture. Simmer gently for 3 to 4 minutes, stirring occasionally, until the sauce begins to thicken slightly. Season with salt and pepper to taste. Add the fresh spinach leaves and stir gently until they wilt down completely, which takes about 2 minutes. Sprinkle in the grated Parmesan cheese and stir until it melts completely into the sauce.

Combine and Finish:

Carefully return the cooked meatballs to the skillet, nestling them into the creamy spinach sauce. Spoon some of the sauce over the meatballs and let everything simmer together for 2 to 3 minutes so the flavors meld beautifully. Remove from heat and sprinkle with fresh chopped parsley before serving. The sauce should coat the meatballs nicely and have a creamy, restaurant quality consistency.

Save

Storage and Reheating Tips

These meatballs store exceptionally well in the refrigerator for up to four days, and I actually think they taste even better the next day as the flavors have time to meld together. Store them in an airtight container with all the sauce. When reheating, use low heat on the stovetop and add a splash of cream or broth if the sauce has thickened too much. You can also freeze the entire dish for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally.

Ingredient Substitutions

This recipe is quite flexible when it comes to substitutions. If you can't find ground chicken, you can use all ground turkey or even ground beef for a richer flavor. For the cheese in the meatballs, sharp cheddar or provolone work beautifully. If you're avoiding dairy, nutritional yeast can replace the Parmesan, though you'll lose some of the creamy richness. The sun dried tomatoes can be replaced with roasted red peppers for a different but equally delicious flavor profile. For a lighter version, you can substitute half and half for the heavy cream, though the sauce won't be quite as luxurious.

Perfect Serving Suggestions

The beauty of this dish lies in its versatility. For a low carb option, serve over cauliflower rice, zucchini noodles, or spaghetti squash. The creamy sauce pairs wonderfully with these vegetable bases. For a more traditional approach, serve over pasta, rice, or even creamy polenta. I love adding a simple side salad with a light vinaigrette to cut through the richness. A crusty piece of bread for sopping up the sauce never goes amiss either. For wine pairing, a crisp Pinot Grigio or light Chardonnay complements the creamy sauce beautifully.

Save

The Story Behind the Dish

This style of creamy meatball dish has roots in both Italian and American comfort food traditions. The technique of browning meatballs first and then simmering them in a rich sauce is classic Italian, while the addition of spinach and cream sauce reflects the American love for hearty, one skillet meals. I've adapted this recipe to be more health conscious by using lean poultry instead of beef and pork, while still maintaining all the comfort and satisfaction of the original. The result is a dish that feels indulgent but fits into modern healthy eating patterns.

Recipe FAQs

→ Can I use all turkey instead of a turkey-chicken mix?

Yes, using 100% ground turkey works well and still results in tender meatballs. Just avoid extra-lean varieties for better moisture.

→ What can I substitute for heavy cream?

You can use half-and-half or full-fat coconut milk for a lighter or dairy-free option, though it may slightly change the texture.

→ Are these meatballs suitable for meal prep?

Absolutely. They reheat well and can be stored in the fridge for up to 4 days or frozen for longer storage.

→ What should I serve with this dish?

Great sides include cauliflower rice for low-carb, or traditional pasta, rice, or crusty bread for a heartier option.

→ Can I skip the sun-dried tomatoes?

Yes, but they add depth and sweetness. If omitted, consider adding a splash of tomato paste or roasted red peppers as a substitute.