Creamy Spinach Turkey Meatballs
Looking for a cozy, wholesome dinner that’s both comforting and packed with greens? These Creamy Spinach Turkey Meatballs deliver rich flavor, tender texture, and a touch of indulgence—all in one skillet!
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
Notes: You can customize the cheese and herbs to your preference for a different flavor profile.