Creamy Spinach Turkey Meatballs
These creamy spinach turkey meatballs make for a delicious and hearty dish that combines lean turkey with nutritious spinach, all enveloped in a rich, creamy sauce. Perfect served over pasta or on their own!
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 non-stick skillet
- 1 large pot
- 1 slotted spoon or tongs
- 1 measuring cups and spoons
Ingredients
- 1 lb ground turkey
- 1 cup fresh spinach, chopped
- ½ cup breadcrumbs dry
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon dried Italian seasoning
- as needed olive oil for cooking
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the ground turkey, chopped spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, onion powder, salt, and pepper. Mix until all ingredients are well incorporated.
- Form the mixture into meatballs, approximately 1 to 1.5 inches in diameter, and place them on a baking sheet.
- Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and golden brown.
- While the meatballs are baking, heat a non-stick skillet over medium heat. Add a splash of olive oil.
- Once the oil is hot, carefully add the baked meatballs to the skillet.
- In a separate bowl, whisk together the heavy cream, chicken broth, and Italian seasoning. Pour this mixture over the meatballs in the skillet.
- Allow the sauce to simmer for about 5-10 minutes, stirring occasionally, until it thickens slightly.
- Serve the creamy spinach turkey meatballs over pasta, rice, or on their own, garnished with additional Parmesan if desired.
Notes
You can use frozen spinach; just make sure to thaw and squeeze out any excess water before adding it to the mixture.
For a lighter version, you can substitute the heavy cream with a milk alternative or Greek yogurt, adjusting the consistency as necessary.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for later use.