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Creamy Spinach Turkey Meatballs – Juicy, Healthy, and Comforting in Every Bite

If you’re looking for a comforting dinner that’s hearty yet wholesome, these Creamy Spinach Turkey Meatballs are a must-try. Made with lean ground turkey, fresh spinach, and a creamy parmesan sauce, this dish delivers all the cozy flavors of comfort food with a lighter, healthier twist. The tender meatballs are packed with garlic, herbs, and spinach, then simmered in a silky cream sauce that pairs beautifully with pasta, rice, or even mashed potatoes. It’s a weeknight-friendly meal that feels indulgent but keeps things balanced.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground turkey
  • 1 cup fresh spinach finely chopped
  • ½ cup breadcrumbs plain or whole wheat
  • ¼ cup parmesan cheese grated
  • 1 egg lightly beaten
  • 2 garlic cloves minced
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp black pepper
For the Creamy Sauce
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream
  • ½ cup parmesan cheese grated
  • ½ tsp paprika
  • Salt & pepper to taste
  • 1 cup fresh spinach roughly chopped

Equipment

  • Mixing bowl
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Large skillet or Dutch oven
  • Wooden spoon or spatula
  • Baking sheet (optional, for browning meatballs in the oven)

Method
 

Step 1: In a mixing bowl, combine ground turkey, chopped spinach, breadcrumbs, parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined (do not overmix).
    Step 2: Roll the mixture into 1-inch meatballs and place them on a plate or baking sheet.
      Step 3 (Stovetop Method): Heat 2 tbsp olive oil in a large skillet over medium heat. Brown the meatballs on all sides (about 6–8 minutes). Remove and set aside.
        Step 3 (Oven Method): Preheat oven to 400°F (200°C). Arrange meatballs on a baking sheet and bake for 18–20 minutes until fully cooked.
          Step 4: In the same skillet, sauté garlic for 1 minute until fragrant. Add broth, scraping up any browned bits from the pan.
            Step 5: Stir in heavy cream, parmesan, paprika, salt, and pepper. Bring to a gentle simmer.
              Step 6: Add the meatballs back to the skillet. Simmer for 5–7 minutes, allowing them to soak in the sauce.
                Step 7: Stir in chopped spinach until wilted.
                  Step 8: Serve hot, garnished with extra parmesan or fresh herbs.

                    Notes

                    🧊 Storage & Reheating
                    Refrigerator: Store in an airtight container for up to 4 days.
                    Freezer: Freeze meatballs (without sauce) for up to 2 months. Add sauce after reheating.
                    Reheating: Warm in a skillet with a splash of broth or cream, or microwave in short bursts.
                    🥄 Variations
                    Dairy-Free: Use coconut cream and nutritional yeast instead of cream and parmesan.
                    Spicy Twist: Add chili flakes or cayenne pepper to the sauce.
                    Cheese Upgrade: Swap parmesan for pecorino or asiago.
                    Veggie Boost: Add mushrooms, zucchini, or sun-dried tomatoes to the sauce.
                    Low-Carb: Serve over zucchini noodles or cauliflower rice instead of pasta.
                    ❓ 10 FAQs
                    1. Can I use frozen spinach?
                    Yes, thaw and squeeze out excess water before adding.
                    2. Can I make these meatballs without breadcrumbs?
                    Yes, use almond flour or rolled oats as a binder.
                    3. How do I know the meatballs are cooked through?
                    They should reach an internal temperature of 165°F (74°C).
                    4. Can I use ground chicken instead of turkey?
                    Yes, chicken works perfectly in this recipe.
                    5. Can I make the sauce lighter?
                    Yes, substitute half-and-half or evaporated milk for the cream.
                    6. Can I bake the meatballs ahead of time?
                    Yes, bake and refrigerate, then reheat in the sauce.
                    7. What’s the best side dish for these meatballs?
                    Pasta, rice, mashed potatoes, or crusty bread.
                    8. Can I double the recipe?
                    Yes, this recipe scales up easily for meal prep or entertaining.
                    9. Can I make the sauce thicker?
                    Simmer uncovered longer, or stir in a cornstarch slurry.
                    10. Can I use fresh herbs?
                    Yes, fresh basil or parsley adds amazing flavor.
                    🏁 Conclusion
                    These Creamy Spinach Turkey Meatballs combine the best of both worlds: tender, protein-packed meatballs and a luscious, garlicky parmesan sauce. Perfect for weeknight dinners or cozy family meals, this recipe is simple, delicious, and sure to become a new favorite.