Creamy Spinach Turkey Meatballs (Printable Version)
Juicy turkey and chicken meatballs simmered in creamy spinach and sun-dried tomato sauce.
# Everything You’ll Need:
→ For the Meatballs
01 -
1/2 lb ground turkey
02 -
1/2 lb ground chicken
03 -
1/2 cup shredded mozzarella
04 -
4 cloves garlic, grated
05 -
1 teaspoon Italian seasoning
06 -
1/2 teaspoon crushed red pepper flakes (optional)
07 -
1 bouillon cube, crumbled (optional)
08 -
Salt and freshly ground black pepper, to taste
09 -
1/2 cup chopped fresh cilantro or parsley
→ For the Sauce
10 -
1 tablespoon olive oil
11 -
1 tablespoon butter
12 -
4 cloves garlic, minced
13 -
1 small yellow onion, diced
14 -
1/3 cup vegetable broth
15 -
5 oz sun-dried tomatoes in oil, drained
16 -
1 3/4 cups heavy cream
17 -
Salt and pepper, to taste
18 -
3 cups baby spinach leaves
19 -
1/2 cup grated Parmesan cheese
20 -
1 tablespoon chopped fresh parsley (for garnish)
# Steps to Cook:
01 -
In a large bowl, combine turkey, chicken, mozzarella, garlic, Italian seasoning, red pepper flakes, bouillon, herbs, salt, and pepper. Mix well and form into medium-sized meatballs.
02 -
Heat olive oil in a large skillet over medium-low heat. Cook meatballs for 8–10 minutes, turning occasionally until browned and cooked through. Set aside.
03 -
In the same skillet, melt butter. Add garlic and sauté for 1 minute until fragrant. Add onion and cook until translucent.
04 -
Add drained sun-dried tomatoes to the skillet and cook for 1–2 minutes to release flavor.
05 -
Pour in vegetable broth to deglaze the pan. Simmer until slightly reduced.
06 -
Reduce heat and stir in heavy cream. Simmer gently while stirring. Season with salt and pepper. Add spinach and cook until wilted. Stir in Parmesan until melted.
07 -
Return meatballs to the skillet. Coat with the sauce and garnish with fresh parsley. Serve warm.
# Extra Suggestions:
01 -
Using a blend of turkey and chicken keeps the meatballs light and moist.
02 -
Heavy cream helps create a rich sauce that complements the sun-dried tomatoes and spinach.