Creamy Spinach Turkey Meatballs

Why You’ll Love This Recipe

I love this recipe because the meatballs stay juicy while the cream sauce turns silky and full of flavor. The spinach adds freshness, the sun-dried tomatoes bring a little tang, and the cheese makes everything extra comforting. I also like how versatile it is, since I can serve it over pasta, rice, or even with crusty bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 lb ground chicken
1/2 lb ground turkey
1 tbsp butter
1 tbsp olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
3 cloves garlic, grated
1 tsp smoked paprika
1/2 tsp dried oregano
Pinch of cayenne pepper, optional
1 tsp chicken bouillon powder, optional
Sea salt and freshly ground black pepper, to taste
1 cup fresh chopped parsley or cilantro, divided
1/3 cup chicken or vegetable stock
5 oz sun-dried tomatoes, drained and chopped
1 3/4 cups heavy cream
1/2 cup shredded mozzarella, provolone, or gouda
1/2 cup freshly grated Parmesan cheese
3 cups baby spinach leaves
1 tbsp fresh basil, chopped

Directions

I start by making the meatballs. In a mixing bowl, I combine the ground turkey, ground chicken, grated garlic, smoked paprika, oregano, bouillon powder, parsley, cayenne, and black pepper. I mix everything gently until just combined, then form the mixture into medium-sized meatballs and set them aside.

I heat the olive oil in a large skillet over medium heat and cook the meatballs for about 8 to 10 minutes, turning them so they brown evenly and cook through. Once done, I transfer them to a plate.

In the same skillet, I melt the butter in the remaining drippings. I add the minced garlic and cook it briefly until fragrant, then stir in the diced onion and sauté until softened. I add the sun-dried tomatoes and cook for another 1 to 2 minutes before pouring in the stock and letting it reduce slightly.

I lower the heat and stir in the heavy cream, seasoning with salt and pepper. I let the sauce simmer gently, stirring occasionally. I add the spinach and cook until it wilts, then stir in the Parmesan and mozzarella until the sauce is smooth and creamy.

I return the meatballs to the skillet, spoon the sauce over them, and let everything warm together. I finish by garnishing with fresh basil and the remaining parsley before serving.

Servings and Timing

This recipe serves about 4 people. Prep time takes around 20 minutes, cook time is about 20 minutes, and everything comes together in roughly 40 minutes total.

Variations

I sometimes use all turkey instead of a turkey and chicken mix. When I want extra heat, I add more cayenne or red pepper flakes. I also like swapping spinach for kale or adding mushrooms to the sauce for more texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm everything gently on the stovetop with a splash of cream or stock to loosen the sauce.

FAQs

Can I make the meatballs ahead of time?

I often shape the meatballs a few hours in advance and keep them refrigerated until ready to cook.

Can I freeze this dish?

I can freeze the cooked meatballs with sauce, but I find the sauce is creamiest when enjoyed fresh.

What should I serve with these meatballs?

I like serving them over pasta, mashed potatoes, rice, or with crusty bread.

Can I use milk instead of heavy cream?

I can, but the sauce won’t be as rich or thick as when I use heavy cream.

How do I keep the meatballs tender?

I avoid overmixing the meat and cook them gently so they stay juicy.

Conclusion

These creamy spinach turkey meatballs are a recipe I love making when I want something comforting, flavorful, and a little indulgent. The tender meatballs and rich cream sauce come together beautifully, making this a dish I’m always happy to serve for dinner. It’s cozy, satisfying, and perfect for sharing.

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