Creamy Spinach Turkey Meatballs (Printable Version)
# What You'll Need:
→ Meatballs
01 -
454 g lean ground turkey
02 -
240 ml fresh spinach, chopped (or frozen, thawed and drained)
03 -
60 g whole wheat or gluten-free breadcrumbs
04 -
1 large egg
05 -
2 cloves garlic, minced
06 -
1 teaspoon dried oregano
07 -
1 teaspoon dried basil
08 -
Salt and freshly ground black pepper, to taste
09 -
15 ml olive oil (for cooking)
→ Creamy Sauce
10 -
240 ml heavy cream or Greek yogurt (for lighter version)
11 -
28 g unsalted butter
12 -
2 cloves garlic, minced
13 -
120 ml chicken or vegetable broth
14 -
25 g grated Parmesan cheese
15 -
½ teaspoon dried thyme
16 -
Salt and freshly ground black pepper, to taste
17 -
Fresh parsley, chopped (optional, for garnish)
# Step-by-Step Directions:
01 -
In a large bowl, combine ground turkey, chopped spinach, breadcrumbs, egg, minced garlic, oregano, and basil. Season with salt and pepper. Mix gently until evenly combined without overworking. Form into 16-20 meatballs, 2.5 to 3.8 cm in diameter, and place on a tray.
02 -
Heat olive oil in a large skillet over medium-high heat. Add meatballs carefully, avoiding overcrowding. Cook for 4-5 minutes per side, turning gently to brown evenly. Ensure internal temperature reaches 74°C. Remove meatballs and set aside.
03 -
Lower heat to medium. Add butter and minced garlic to the skillet, stirring until fragrant, about 1-2 minutes without burning. Pour in broth, scraping browned bits with a wooden spoon. Simmer for 2-3 minutes to reduce slightly. Stir in heavy cream or Greek yogurt and bring to gentle simmer. Cook another 3-5 minutes until sauce thickens. Stir in Parmesan and thyme, then season with salt and pepper.
04 -
Return cooked meatballs to skillet and gently coat them with the sauce. Simmer together for 5 minutes to meld flavors and heat through.
05 -
Transfer meatballs to serving plates, spoon additional sauce over top, and garnish with chopped parsley if desired. Serve alongside pasta, rice, or roasted vegetables.
# Helpful Notes:
01 -
To prevent soggy meatballs, squeeze excess moisture from spinach before mixing. Baking meatballs at 190°C for 20-25 minutes is an oil-free alternative. Substitute heavy cream with Greek yogurt for a lighter sauce.