Creamy Spinach Turkey Meatballs
When I first experimented with turkey meatballs, I wanted something comforting, packed with flavor, and healthier than traditional beef-based versions. Enter my creamy spinach turkey meatballs — juicy, herbed turkey balls smothered in a velvety spinach-infused cream sauce. It’s the perfect blend of indulgence and wellness.
Not only are these meatballs easy to whip up, but they’re also perfect for meal prep, family dinners, or even as a protein-rich snack. Let’s get into every delicious detail.
What Are Creamy Spinach Turkey Meatballs?
They’re tender turkey meatballs baked or pan-seared to perfection, then simmered in a rich, garlicky cream sauce packed with sautéed spinach. The creaminess balances the lean turkey, while the spinach adds nutrients, color, and texture.
Why You’ll Love These
- High-protein, lower-fat alternative to beef or pork meatballs.
- Creamy sauce with hidden greens — ideal for picky eaters.
- Ready in under 40 minutes.
- Freezer-friendly and meal prep approved.
Key Ingredients Defined
Here’s a clear look at the core components of this dish:
Ground Turkey
: Lean and mild, perfect for soaking up spices and seasonings. Look for 93% lean for best results.
Breadcrumbs
: Used to bind the meatballs. Panko gives a lighter texture.
Parmesan Cheese
: Adds depth, saltiness, and umami to the meatballs.
Garlic & Onion
: Aromatics that elevate both the meatballs and the sauce.
Spinach
: Fresh or frozen — adds color, vitamins A and K, and a touch of earthiness.
Heavy Cream or Coconut Cream
: The base of the sauce. Creamy and rich, balancing the lightness of turkey.
Chicken Broth
: Helps thin the sauce while enhancing flavor.
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground Turkey | 1 lb (450g) | 93% lean preferred |
| Garlic (minced) | 4 cloves | 2 for meatballs, 2 for sauce |
| Onion (finely chopped) | 1/2 cup | Adds moisture and flavor |
| Panko Breadcrumbs | 1/2 cup | Can sub with almond flour (gluten-free) |
| Parmesan Cheese | 1/4 cup | Freshly grated |
| Egg | 1 large | Acts as binder |
| Salt | 1 tsp | Adjust to taste |
| Black Pepper | 1/2 tsp | Freshly ground preferred |
| Spinach | 2 cups (fresh) | Or 1 cup frozen, thawed & drained |
| Heavy Cream | 3/4 cup | Can sub with coconut cream for dairy-free |
| Chicken Broth | 1/2 cup | Use low sodium |
| Olive Oil | 2 tbsp | For searing and sautéing |
| Nutmeg (optional) | 1/4 tsp | Enhances creaminess |
How to Make Creamy Spinach Turkey Meatballs
Step 1: Prepare the Meatball Mixture
- In a large bowl, combine ground turkey, 2 minced garlic cloves, onion, breadcrumbs, Parmesan, egg, salt, and pepper.
- Mix gently until ingredients are just combined. Avoid over-mixing to keep them tender.
Step 2: Form and Cook the Meatballs
- Roll the mixture into 1 1/2-inch balls (about 16–18 meatballs).
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Sear the meatballs in batches until browned on all sides, about 6–8 minutes total.
- Remove and set aside.
Step 3: Make the Creamy Spinach Sauce
- In the same skillet, add the remaining olive oil and sauté the remaining garlic for 30 seconds.
- Add spinach and cook until wilted (or thawed, if frozen).
- Pour in chicken broth and heavy cream. Bring to a simmer.
- Stir in nutmeg and season with salt and pepper to taste.
Step 4: Combine & Simmer
- Return meatballs to the skillet.
- Spoon sauce over each meatball.
- Simmer on low heat for 10–12 minutes until meatballs are fully cooked (165°F internal temperature).
Nutritional Profile (Per Serving – 4 Meatballs + Sauce)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 340 kcal | 17% |
| Protein | 28g | 56% |
| Total Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Carbohydrates | 7g | 2% |
| Fiber | 1g | 4% |
| Sodium | 580mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet.
Delicious Variations
- Dairy-Free: Use coconut cream instead of heavy cream and skip the Parmesan.
- Spicy Kick: Add 1/2 tsp red pepper flakes to the sauce.
- Keto Version: Swap breadcrumbs for almond flour.
- Herbaceous: Stir in fresh dill or basil into the cream sauce.
- Mushroom Boost: Add sautéed mushrooms to the sauce for earthy flavor.
Storage and Reheating
- Refrigerator: Store in airtight container for up to 4 days.
- Freezer: Freeze cooked meatballs with sauce for up to 3 months.
- Reheating Tip: Reheat gently on the stovetop with a splash of broth or cream.
Serving Ideas
- Serve over mashed potatoes, cauliflower mash, or egg noodles.
- Spoon over fluffy rice or quinoa for a hearty bowl.
- Pair with garlic green beans or roasted carrots.
- Stuff in a crusty sandwich roll for a twist on meatball subs.
Common Mistakes and Fixes
Meatballs falling apart?
: Use enough binder (egg + breadcrumbs) and avoid over-mixing.
Sauce too thin?
: Simmer a few minutes longer or add a tablespoon of grated Parmesan to thicken.
Turkey meat too dry?
: Don’t overcook. A meat thermometer ensures precision.
Sauce curdling?
: Keep heat low after adding cream and stir gently.
Q&A Section
Q. Can I bake the turkey meatballs instead of searing them?
Yes! Bake at 400°F (200°C) for 18–20 minutes until golden and cooked through.
Q. Is it okay to use frozen spinach?
Absolutely. Just make sure to thaw and squeeze out excess moisture first.
Q. Can I double the batch?
Yes. This recipe scales easily. Use a larger skillet or cook in batches.
Q. Can I use ground chicken instead of turkey?
Definitely. Ground chicken works well with the same seasonings.
Q. Is the dish gluten-free?
Only if you use gluten-free breadcrumbs or almond flour.
Final Thoughts
There’s something incredibly satisfying about a meatball that’s both hearty and health-conscious. These creamy spinach turkey meatballs hit that sweet spot — nourishing, flavorful, and comforting. Whether I’m cooking for a cozy night in or meal prepping for the week, they always make me feel like I’ve done something good for myself.
Try them once, and you’ll know what I mean. Creamy, savory, and simple — these meatballs are a keeper. 🍽