Creamy Spinach & Turkey Meatballs Recipe

If you’re ready to shake up your dinner routine with a dish that’s extra hearty, a bit elegant, and downright irresistible, these Creamy Spinach & Turkey Meatballs deserve a spot at your table. This recipe balances tender turkey and chicken with layers of garlicky richness, bright herbs, and a dreamy sun-dried tomato cream sauce that you’ll want to eat by the spoonful. Whether you’re gathering friends or treating yourself on a cozy night in, Creamy Spinach & Turkey Meatballs bring warmth, color, and loads of flavor to any occasion.

Ingredients You’ll Need

The magic of Creamy Spinach & Turkey Meatballs really comes together with just a handful of essential, easy-to-find ingredients. Each one plays a special role—building flavor, adding creaminess, or giving these meatballs their irresistible melt-in-your-mouth texture.

• Ground Turkey: Lean turkey makes the meatballs juicy but keeps things light, so you can enjoy that second (or third) helping guilt-free.
• Ground Chicken: Blending with turkey ensures soft, tender meatballs and even more flavor depth.
• Shredded Mozzarella: This melts right into the meatballs for gooey pockets of goodness—you can also swap in cheddar or provolone!
• Garlic (Grated & Minced): Don’t skimp—the double garlic approach infuses both the meatballs and the sauce with savory flavor.
• Italian Seasoning: A sprinkle adds incredible herby aroma and that classic Mediterranean vibe.
• Red Crushed Chili Pepper Flakes (Optional): If you love a kick, add these for gentle heat—totally adjustable to your spice preference.
• Bouillon Cube (Optional): Crumbled into the mix, it gives an extra savory punch—it’s worth it if you have one on hand.
• Salt & Fresh Cracked Black Pepper: These seasonings are the backbone of every good meatball, so don’t forget to taste for perfection.
• Fresh Chopped Cilantro or Parsley: Use plenty for irresistible brightness in every bite—stir some into the meatballs and reserve extra for the final garnish.
• Olive Oil: Just a drizzle is perfect for browning the meatballs and building the base of your sauce.
• Butter: The key to a silky, glossy sauce—just a little makes a big difference here.
• Yellow Onion: Dice it small so it melts right into the sauce, lending that gentle sweetness.
• Vegetable Broth: Helps deglaze the pan, scrape up all the savory bits, and develop a complex sauce.
• Sun-Dried Tomato in Oil: Drained and chopped, they provide tangy bursts of umami—absolutely delicious in every forkful.
• Heavy Cream: This is where the “creamy” magic happens, resulting in a luxurious, dreamy sauce.
• Baby Spinach Leaves: Wilts perfectly in the sauce for color, nutrition, and a little earthiness.
• Grated Parmesan: The cheesy finish that thickens the sauce slightly and brings it all together.
• Fresh Parsley: Sprinkle on just before serving for a pop of color and freshness to make everything shine.

How to Make Creamy Spinach & Turkey Meatballs

Step 1: Mix and Form the Meatballs

In a large mixing bowl, combine the ground turkey, ground chicken, shredded mozzarella, grated garlic, Italian seasoning, crumbled bouillon cube (if using), red chili flakes, half the chopped cilantro (or parsley), salt, and pepper. Work everything together using your hands or a sturdy fork—this helps keep the mixture light and airy. Once combined, shape into medium-sized meatballs and set them aside on a plate. This simple mixture forms the juicy, flavorful base of Creamy Spinach & Turkey Meatballs.

Step 2: Cook the Meatballs

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-low heat. Gently add the meatballs, making sure not to crowd the pan. Cook for 8 to 10 minutes, turning until all sides are beautifully browned and the centers are cooked through. After they’re golden and irresistible, transfer them to a clean plate. Letting them rest while you start the sauce helps lock in all those wonderful juices.

Step 3: Build the Creamy Sauce Base

In the same skillet without wiping it clean (those brown bits are pure flavor!), melt the remaining butter over medium-low heat. Toss in the minced garlic and sauté for about a minute, just until fragrant. Then, stir in the diced onion and sauté until softened and translucent. Next, add the sun-dried tomatoes—let them sizzle for 1 to 2 minutes until they start to release their rich, tangy aroma. Pour in the vegetable broth, scraping the bottom to incorporate all the savory, caramelized goodness, and let the mixture reduce slightly.

Step 4: Finish the Cream Sauce

Lower the heat and slowly pour in the heavy cream, stirring as you go. Bring everything to a gentle simmer (avoid boiling, so the sauce stays silky smooth). Season with salt and pepper. Add the fresh baby spinach and let it wilt right into the sauce—this often takes under a minute. Sprinkle in the grated Parmesan and stir until it melts, merging all those lush flavors into a creamy, golden sauce worthy of the most decadent meatballs.

Step 5: Combine and Serve

Lovingly nestle the cooked turkey meatballs back into the skillet of creamy sauce. Spoon the sauce over each meatball so that every bite is coated in rich flavor. Scatter the remaining fresh parsley or cilantro on top, and you’re ready to serve a stunning pan of Creamy Spinach & Turkey Meatballs. This is the big finish—go ahead and taste for seasoning one last time so everything is just right.

How to Serve Creamy Spinach & Turkey Meatballs

Garnishes

For the ultimate finishing touch, sprinkle extra grated Parmesan and a generous pinch of fresh chopped parsley or cilantro over your Creamy Spinach & Turkey Meatballs. A twist of fresh black pepper also adds a little visual flair and an extra pop of flavor that makes the dish look as lively as it tastes.

Side Dishes

These meatballs are wonderfully versatile and pair beautifully over a bed of buttered noodles, fluffy white rice, or creamy mashed potatoes. For a lighter option (and perfect for anyone following a keto-friendly lifestyle), serve Creamy Spinach & Turkey Meatballs over steamed vegetables or cauliflower rice. The sauce is rich enough to coat just about anything.

Creative Ways to Present

If you want to wow at your next dinner party, use small skewers for individual meatball appetizers, nestled in little pools of that creamy spinach sauce. Or try serving Creamy Spinach & Turkey Meatballs over toasted baguette slices for a hearty, open-faced sandwich. You can even scoop some into baked puff pastry cups for an impressive, bite-sized treat that will vanish in seconds!

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Spinach & Turkey Meatballs in an airtight container in the fridge for up to 3 days. The flavors meld beautifully overnight, making leftovers even more delicious the next day. Just be sure to let everything cool completely before refrigerating to keep the sauce creamy and smooth.

Freezing

If you’d like to stock your freezer, these meatballs are freezer-friendly! Arrange cooled Creamy Spinach & Turkey Meatballs (with sauce) in a freezer-safe container or bag, separating layers with parchment paper if needed. They’ll keep their flavor and texture for up to 2 months—such a satisfying meal to have on hand for busy nights.

Reheating

To reheat, simply warm the meatballs and sauce gently over low heat in a covered skillet, adding a splash of cream or broth if the sauce needs loosening. You can also microwave individual portions, but stopping occasionally to stir helps everything heat evenly and preserves that creamy texture we all love.

FAQs

Can I use only turkey or chicken instead of both?

Absolutely! If you only have one type of ground poultry, go right ahead. Using both turkey and chicken together brings extra tenderness, but each is delicious on its own in Creamy Spinach & Turkey Meatballs.

What can I use instead of heavy cream?

Half-and-half or even coconut milk can work if you’re looking for a lighter or dairy-free option—just know the sauce won’t be quite as rich, but it’ll still coat the meatballs beautifully.

Do I have to use sun-dried tomatoes?

While they add a gorgeous tang and color to Creamy Spinach & Turkey Meatballs, you can leave them out or swap in roasted red peppers for a different twist. The sauce will still be plenty flavorful!

Can I make the meatballs ahead of time?

Yes, you can form the uncooked meatballs and refrigerate them a day in advance. They hold together beautifully and make weeknight prep quick and stress-free when you’re ready to cook.

What herbs can I use if I don’t like cilantro or parsley?

Fresh basil or chives would be lovely substitutes, lending a slightly different but still vibrant and fresh note to the finished Creamy Spinach & Turkey Meatballs.

Final Thoughts

There’s a special kind of happiness that comes from sharing a dish like Creamy Spinach & Turkey Meatballs. They’re cozy, crowd-pleasing, and truly easy—all you have to do is give them a try. I can’t wait for you to fall in love with every creamy, flavorful bite and maybe even make this meal a regular craving at your own table!

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