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Creamy Spinach Turkey Meatballs offer a fresh and nourishing take on traditional meatballs, combining lean turkey, vibrant spinach, and a luscious creamy sauce. This recipe balances health and taste perfectly, making it ideal for family dinners, meal prep, or special occasions. The rich garlic-infused cream sauce adds an irresistible touch, turning simple ingredients into a comforting and flavorful dish enjoyed on its own or paired with your favorite starch.
I started making these meatballs as a way to sneak greens into our weekly menu and now they are requested almost every week for dinner. The creamy sauce especially is always a favorite with my family
Ingredients
- Ground turkey: one pound preferably lean for a juicy yet healthy meatball
- Fresh spinach: one cup chopped or frozen spinach thawed and squeezed dry to prevent sogginess
- Breadcrumbs: half cup whole wheat or gluten-free breadcrumbs add binding and texture
- Large egg: one binds the meatballs and keeps them tender
- Garlic: two cloves minced for aromatic flavor that complements turkey
- Dried oregano: one teaspoon lends earthy herbal notes that enhance the meatballs
- Dried basil: one teaspoon adds subtle sweetness to balance the herbs
- Salt and pepper: to taste essential seasoning to bring all flavors together
- Olive oil: one tablespoon for cooking and getting a golden brown crust on the meatballs
- Heavy cream: one cup or substitute Greek yogurt for a lighter sauce with creaminess
- Butter: two tablespoons adds richness to the sauce and helps blend flavors
- Chicken broth: half cup or vegetable broth to add depth and loosen the sauce slightly
- Parmesan cheese: quarter cup grated enriches the sauce with umami and saltiness
- Dried thyme: half teaspoon for delicate herbal undertones in the sauce
- Fresh parsley: for garnish optional for brightness and visual appeal
Step-by-Step Instructions
- Make the Meatball Mixture:
- In a large mixing bowl, combine the ground turkey, chopped spinach, breadcrumbs, egg, minced garlic, oregano, basil, salt, and pepper. Mix gently using your hands or a spoon just until combined. Overmixing can make the meatballs tough. Form the mixture into 1 to 1.5-inch meatballs and arrange them on a plate ready for cooking. You should get about 16 to 20 meatballs depending on size.
- Cook the Meatballs:
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully add the meatballs without crowding the pan. Cook for 4 to 5 minutes on each side, turning gently to brown evenly and cook through. The internal temperature should reach 165 degrees Fahrenheit. Remove the cooked meatballs and set aside.
- Prepare the Creamy Sauce:
- Lower the heat to medium and add butter with the minced garlic to the same skillet. Stir until the garlic becomes fragrant about 1 to 2 minutes making sure it doesn’t burn. Pour in the chicken broth scraping the skillet bottom to lift caramelized bits for extra flavor. Let it simmer for 2 to 3 minutes to reduce slightly. Add the heavy cream or Greek yogurt to the skillet and stir to combine. Simmer for another 3 to 5 minutes until the sauce thickens. Stir in Parmesan cheese and dried thyme. Season with salt and pepper, tasting as you go.
- Return the Meatballs to the Skillet:
- Add the cooked meatballs back into the creamy sauce. Gently stir to coat the meatballs and simmer for 5 minutes allowing the flavors to meld and the sauce to soak in.
- Serve and Garnish:
- Remove the skillet from heat and plate the meatballs. Spoon the creamy sauce over each serving and sprinkle freshly chopped parsley on top for a pop of color and freshness.
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Spinach is my favorite ingredient here because it adds freshness and balances the richness of the sauce. I remember when I first introduced these meatballs to my family, the kids were skeptical of the green bits but now they ask for seconds without even noticing
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. For freezing, arrange cooked meatballs on a baking sheet and freeze until solid before transferring to a freezer-safe container. Thaw overnight in the fridge and gently reheat in the sauce on the stove to keep them moist and flavorful.
Ingredient Substitutions
Ground chicken can replace turkey if you prefer a milder taste. Use gluten-free breadcrumbs or crushed crackers to suit dietary needs. Swap heavy cream for Greek yogurt or a lower-fat cream to lighten the sauce. Fresh herbs like thyme or basil can replace dried for a brighter herbal flavor if available.
Serving Suggestions
Serve these meatballs over spaghetti or any pasta for a traditional comfort meal. Try brown rice or cauliflower rice for a low-carb option. Roasted vegetables like broccoli or carrots provide a colorful and nutritious side. A slice of garlic bread is perfect for soaking up every bit of the creamy sauce and makes the meal indulgently satisfying.
Cultural Context
Meatballs are enjoyed worldwide with many regional variations. This recipe brings an American twist by using ground turkey for lean protein and creamy sauce, reflecting modern tastes for healthier but satisfying dishes. It highlights how traditional recipes evolve to include more vegetables and lighter ingredients while preserving comforting flavors.
Pro Tips
- Always squeeze excess moisture from spinach to prevent watery meatballs
- Do not overmix the meat mixture to keep the meatballs tender
- Toast garlic gently while making the sauce to avoid bitterness and build deep flavor
Commonly Asked Questions
- → How do I prevent the meatballs from falling apart?
Be careful not to overmix the turkey mixture to keep meatballs tender. Squeezing out excess moisture from fresh spinach also helps maintain a firm texture.
- → Can I bake the meatballs instead of frying?
Yes, baking at 375°F (190°C) for 20-25 minutes produces evenly cooked meatballs with less cleanup and reduced fat.
- → What can I substitute for heavy cream in the sauce?
Greek yogurt is a great lighter alternative, adding creaminess while reducing fat. Just stir it in gently off heat to avoid curdling.
- → How should I store leftover meatballs?
Cool completely then refrigerate in an airtight container for up to 4 days. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag for up to 3 months.
- → Can these meatballs be made spicy?
Absolutely! Add red pepper flakes or fresh chili peppers to the mixture or sauce to introduce a subtle heat that complements the creamy flavors.
- → What side dishes pair well with this dish?
Serving these meatballs over pasta, brown rice, or alongside roasted vegetables perfectly balances the creamy sauce and savory flavors.