Seeking a crowd-pleasing, comforting meal that comes together effortlessly? Enter Creamy Spinach Turkey Meatballs—a modern twist on classic meatballs, served in a decadent, velvety sauce with sun-dried tomatoes and baby spinach. This one-pan wonder combines lean ground turkey and chicken for juicy, protein-packed meatballs, simmered in a creamy, garlicky sauce that’s guaranteed to impress at any dinner table. Creamy Spinach Turkey Meatballs are not just indulgent—they’re also simple, wholesome, and endlessly customizable, perfect for families and meal preppers alike.
A Family Favorite: How Creamy Spinach Turkey Meatballs Became a Weeknight Staple
Every home has those recipes that feel like a warm hug after a long day, and for my family, Creamy Spinach Turkey Meatballs top the list. I first tried these on a busy Wednesday when “what’s for dinner?” felt almost overwhelming. I needed something nourishing, but also quick—something packed with flavor that would leave everyone asking for seconds.
The first bite of Creamy Spinach Turkey Meatballs was all it took. The perfectly seasoned turkey and chicken blend, the stretchy mozzarella tucked inside, and the bright green flecks of spinach swimming in a lush, creamy sauce—it was love at first spoonful. Now, whenever I crave comfort food with a healthy twist, these meatballs are my go-to. From chilly winter nights to busy school days, Creamy Spinach Turkey Meatballs deliver just the right balance of simplicity and satisfaction.
If there’s one thing that makes Creamy Spinach Turkey Meatballs such a staple, it’s how seamlessly the dish fits any occasion. Game night? Check. Birthday dinner? Absolutely. Sunday meal prep? Perfect. The ease of forming the meatballs, the aroma as they brown in olive oil, and the anticipation of that first creamy, tangy bite—all contribute to making this meal a forever favorite in my home. Trust me: once you bring Creamy Spinach Turkey Meatballs to your table, they’ll earn a permanent spot on your weekly menu.
Why Creamy Spinach Turkey Meatballs Stand Out: Ingredients and Tips
Crafting the best Creamy Spinach Turkey Meatballs is about choosing fresh, quality ingredients and layering them for maximum flavor. Here’s what sets this recipe apart:
Lean Ground Turkey & Chicken: Blending both provides a moist, tender texture—lighter than beef, but just as satisfying. Cheese: Mozzarella inside the meatballs offers gooey pockets of cheese, while Parmesan in the sauce finishes with a rich, nutty note. Garlic and Sun-Dried Tomatoes: Eight cloves of garlic bring intense flavor, balanced by the tangy sweetness of sun-dried tomatoes. Greens & Herbs: Baby spinach melts into the sauce for subtle earthiness. Chopped cilantro or parsley adds a burst of freshness. Crumbled Bouillon Cube: Optional, but highly recommended for a depth of umami that elevates the entire dish. When preparing the meatballs, don’t overwork the mixture—just mix until all ingredients come together, then shape into uniform balls for even cooking.
Searing them in olive oil ensures a beautiful golden crust that locks in moisture.
For the sauce, use a heavy cream for that silky restaurant-quality mouthfeel. Allow the chopped sun-dried tomatoes to sizzle briefly before deglazing the skillet with vegetable broth. Reducing the sauce slightly intensifies the flavor, while wilting in spinach right at the end keeps it vibrant and tender.
Full Recipe: Creamy Spinach Turkey Meatballs
Ingredients:
- 1/2 lb (220g) ground turkey
- 1/2 lb (220g) ground chicken
- 1/2 cup shredded mozzarella cheese
- 8 cloves garlic (4 grated for meatballs, 4 minced for sauce)
- 1 tsp Italian seasoning
- 1/2 tsp red chili pepper flakes (optional)
- 1 crumbled bouillon cube (optional)
- Salt and black pepper, to taste
- 1 cup fresh chopped cilantro or parsley, divided
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion, diced
- 1/3 cup (80ml) vegetable broth
- 5 oz (150g) sun-dried tomatoes, drained
- 1 3/4 cups heavy cream
- 3 cups baby spinach leaves
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
Instructions:
- In a large bowl, mix ground turkey, ground chicken, mozzarella, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro, salt, and black pepper. Form medium-sized meatballs and set aside on a plate.
- Heat olive oil in a large skillet over medium-low heat. Cook the meatballs for 8-10 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, melt butter in the remaining juices. Add minced garlic, onion, and cook until translucent. Add sun-dried tomatoes and cook for 1-2 minutes. Pour in vegetable broth and let the sauce reduce slightly.
- Reduce heat, pour in heavy cream, and simmer gently while stirring occasionally. Season with salt and pepper.
- Add baby spinach to wilt in the sauce. Stir in Parmesan cheese and let it melt.
- Return the cooked meatballs to the pan, sprinkle with parsley, and spoon the sauce over each meatball. Serve over steamed vegetables, cauliflower rice for Keto, or regular rice/pasta. Enjoy!
Notes: You can customize the cheese and herbs to your preference for a different flavor profile.
Serving Suggestions & Customizations for Any Night
Creamy Spinach Turkey Meatballs are versatile—ideal for low-carb nights or as a hearty pasta topper.
- For Keto or Gluten-Free: Serve over steamed cauliflower rice or sautéed zucchini noodles.
- For Classic Comfort: Pair with spaghetti, linguine, or creamy mashed potatoes.
- For Meal Prep: Portion meatballs and sauce into airtight containers for ready-made lunches. Want to switch up the flavor? Substitute mozzarella for provolone or fontina for extra meltiness, or try thyme and basil instead of Italian seasoning for a herbal twist. Toss in peas, mushrooms, or even roasted red pepper to pack in more veggies.
Storage and Reheating Tips
Creamy Spinach Turkey Meatballs are a perfect make-ahead meal—leftovers taste just as delicious the next day. For short-term storage, let everything cool completely and refrigerate in airtight containers for up to 3 days. If possible, store the sauce separately to maintain its creamy texture.
To reheat, warm the meatballs and sauce in a skillet over low to medium heat with a splash of milk or broth to loosen the sauce. Avoid boiling to prevent the cream from separating. For quicker meals, microwave in 30-second intervals, stirring gently each time and adding a bit of liquid if needed.
Freezing? No problem. Freeze cooled meatballs in a single layer before transferring to a freezer-safe container. Store the sauce separately and enjoy within 2 months. Thaw overnight in the fridge or gently defrost in the microwave, then reheat on the stovetop.
You can even freeze the uncooked meatballs—just add a few extra minutes to the cook time when you’re ready. With proper storage and gentle reheating, these meatballs are always a comforting, ready-to-go meal.
Conclusion
This Creamy Spinach Turkey Meatballs prove that comfort food can be both nourishing and irresistible, bringing together lean proteins, fresh greens, and a velvety sauce in every bite. Whether you’re after a simple weeknight meal, prepping for busy days ahead, or searching for a dish that feels indulgent without the heaviness, these meatballs deliver on all fronts. Their quick prep, flavorful ingredients, and beautiful presentation make them a true kitchen MVP—just as perfect for casual family dinners as they are for cozy entertaining.
What makes this recipe shine is its balance. You get the richness of heavy cream and Parmesan, the brightness of spinach and sun-dried tomatoes, and the light texture of turkey and chicken—all working in harmony. The meatballs sear beautifully for golden crusts, and the sauce simmers into something you’ll want to mop up with crusty bread or spoon over creamy garlic mashed potatoes. And if you’re feeling extra virtuous, serve it with a side of spinach with caramelized onions for a wholesome, veggie-packed twist.
Craving more cozy inspiration? Browse our comfort food classics or try a lighter one-pan variation like our One-Pot Cajun Chicken and Veggie Skillet. For pasta lovers, the sun-dried tomato pasta offers similar creamy, tangy notes in a vegetarian-friendly format.
These meatballs also freeze well and reheat beautifully, making them an ideal option for meal prep or batch cooking. Busy parents, students, or anyone short on time can rely on this recipe to provide homemade comfort without the chaos. Best of all, it’s endlessly customizable—swap the herbs, add mushrooms, or spice it up with red pepper flakes.
In the end, recipes like this remind us that great meals don’t need to be complicated. With a few fresh ingredients, a single pan, and a little love, you can create something truly satisfying. Try it once—and it just might become your new favorite comfort food staple.
Creamy Spinach Turkey Meatballs
Ingredients
- 1/2 lb 220g ground turkey
- 1/2 lb 220g ground chicken
- 1/2 cup shredded mozzarella cheese
- 8 cloves garlic 4 grated for meatballs, 4 minced for sauce
- 1 tsp Italian seasoning
- 1/2 tsp red chili pepper flakes optional
- 1 crumbled bouillon cube optional
- Salt and black pepper to taste
- 1 cup fresh chopped cilantro or parsley divided
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion diced
- 1/3 cup 80ml vegetable broth
- 5 oz 150g sun-dried tomatoes, drained
- 1 3/4 cups heavy cream
- 3 cups baby spinach leaves
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh parsley chopped
Instructions
- In a large bowl, mix ground turkey, ground chicken, mozzarella, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro, salt, and black pepper. Form medium-sized meatballs and set aside on a plate.
- Heat olive oil in a large skillet over medium-low heat. Cook the meatballs for 8-10 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, melt butter in the remaining juices. Add minced garlic, onion, and cook until translucent. Add sun-dried tomatoes and cook for 1-2 minutes. Pour in vegetable broth and let the sauce reduce slightly.
- Reduce heat, pour in heavy cream, and simmer gently while stirring occasionally. Season with salt and pepper.
- Add baby spinach to wilt in the sauce. Stir in Parmesan cheese and let it melt.
- Return the cooked meatballs to the pan, sprinkle with parsley, and spoon the sauce over each meatball. Serve over steamed vegetables, cauliflower rice for Keto, or regular rice/pasta. Enjoy!
Notes
Frequent Questions about Creamy Spinach Turkey Meatballs
Can I make Creamy Spinach Turkey Meatballs dairy-free?
Yes! Use plant-based mozzarella and parmesan, and swap heavy cream for coconut cream or any unsweetened non-dairy creamer. Be sure to check your bouillon cube for dairy if using.
Are turkey and chicken interchangeable in the meatballs?
You can use all ground turkey, all ground chicken, or even add a touch of lean pork for extra flavor. Blending both gives the best moist, tender bite.
How do I keep meatballs from falling apart?
Mix just until ingredients bind. If they feel too loose, add 1–2 tablespoons breadcrumbs or a beaten egg for stability.
Can I prep Creamy Spinach Turkey Meatballs ahead?
Absolutely. Shape meatballs in advance and refrigerate, covered, for up to a day, or freeze raw meatballs on a tray, then transfer to a freezer bag for up to a month. Cook straight from the fridge (allowing a few extra minutes).
