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–+ servings
Creamy Spinach Turkey Meatballs

Creamy Spinach Turkey Meatballs That Melt in Your Mouth

These creamy spinach turkey meatballs are a delicious gluten-free and keto-friendly dinner option packed with flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Turkey Feel free to swap with ground chicken for added moisture.
  • 0.5 lb Ground Chicken Contributes flavor and moisture; using just turkey is perfectly fine too.
  • 0.5 cups Cheese Parmesan or mozzarella both work beautifully.
  • 2 cloves Garlic Minced; using fresh garlic will give the best taste.
  • 2 tsp Italian Seasoning Substitute with equal parts dried basil, oregano, and thyme if needed.
  • 1 cube Bouillon Cube Boosts umami flavor; vegetable broth is a great saltier alternative.
  • 0.5 tsp Red Chili Pepper Flakes Omit if you prefer a milder sauce.
  • 0.25 cups Chopped Cilantro Can be swapped with parsley for a different flavor.
  • 1 tsp Black Pepper Adjust based on your spice preference.
  • 2 tbsp Olive Oil For cooking the meatballs; avocado oil can be used as a substitute.
For the Sauce
  • 2 tbsp Butter For a dairy-free option, use more olive oil.
  • 1 medium Onion Yellow onion is the classic choice.
  • 0.5 cups Sun-Dried Tomatoes Provide a tangy flavor.
  • 1 cups Vegetable Broth Chicken broth is also a lovely option.
  • 0.5 cups Heavy Cream Coconut cream is a wonderful dairy-free substitute.
  • 3 cups Baby Spinach Feel free to replace with kale or Swiss chard.
  • 0.5 cups Parmesan Cheese Nutritional yeast works for a vegan version.

Equipment

  • large mixing bowl
  • Skillet
  • spatula

Method
 

Steps
  1. In a large mixing bowl, combine ground turkey, ground chicken, cheese, minced garlic, Italian seasoning, bouillon cube, red chili flakes, chopped cilantro, and black pepper. Mix thoroughly until blended, then shape into medium-sized meatballs (1 to 1.5 inches in diameter).
  2. Heat olive oil in a skillet over medium-low heat. Once shimmering, add meatballs gently, ensuring enough space to cook evenly. Sear for 8-10 minutes, turning occasionally until golden brown. Remove and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 30 seconds. Add chopped onion and sauté until translucent (3-4 minutes). Stir in sun-dried tomatoes and allow to soften for a minute.
  4. Pour in vegetable broth and let the sauce reduce slightly for about 5 minutes, stirring occasionally.
  5. Lower heat to a gentle simmer, stir in heavy cream, and let simmer for an additional 2-3 minutes. Season with salt and pepper as preferred. Gradually stir in baby spinach until just wilted and incorporate Parmesan cheese until melted.
  6. Return meatballs to skillet, gently coating with sauce. Let simmer for about 2 minutes to infuse flavors. Garnish with fresh parsley before serving hot over your choice of sides.

Nutrition

Serving: 3meatballsCalories: 380kcalCarbohydrates: 8gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For best results, avoid overcrowding the skillet when cooking meatballs to ensure even browning. Always opt for fresh garlic over powder for better flavor. Customize herbs and let the sauce simmer slowly to achieve the perfect creamy texture.

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