Creamy Spinach Turkey Meatballs: A Comforting, Guilt-Free Dinner

Creamy Spinach Turkey Meatballs: A Comforting, Guilt-Free Dinner

When it comes to dinner recipes that combine indulgence and nutrition, Creamy Spinach Turkey Meatballs are the perfect choice. This dish strikes the ideal balance: lean, protein-packed turkey meatballs swimming in a velvety cream sauce brimming with spinach and the subtle tang of sun-dried tomatoes. Whether you’re feeding your family or impressing guests, this one-pan wonder is guaranteed to be a hit.

Why You’ll Love This Recipe

• Healthy and Hearty: Using ground turkey makes the meatballs leaner without compromising on flavor.
• Easy One-Pan Meal: Minimal cleanup and maximum satisfaction!
• Versatile: Serve it over pasta, mashed potatoes, or zucchini noodles for a lighter twist.

Creamy Spinach Turkey Meatballs Recipe

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Meatballs:

• 1 lb ground turkey
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon red chili flakes (optional)
• Salt and black pepper, to taste

For the Creamy Sauce:

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach, roughly chopped
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Prepare the Meatballs:
   • In a large bowl, mix together ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, chili flakes, salt, and pepper.
   • Roll the mixture into meatballs, about 1.5 inches in diameter.
2. Cook the Meatballs:
   • Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 4-5 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
3. Make the Creamy Sauce:
   • In the same skillet, sauté minced garlic until fragrant, about 1 minute.
   • Stir in the chicken broth, heavy cream, and sun-dried tomatoes. Bring to a simmer and let it cook for 3-4 minutes until slightly thickened.
4. Add Spinach and Meatballs:
   • Add the chopped spinach to the skillet, stirring until wilted.
   • Return the meatballs to the skillet, spooning the sauce over them to coat. Let everything simmer for 5 minutes to meld the flavors.
5. Serve:
   • Sprinkle with grated Parmesan cheese and garnish with fresh parsley before serving.
   • Pair with pasta, rice, or a side of crusty bread to soak up the luscious sauce.

Chef’s Tips

• Dairy-Free Option: Substitute heavy cream with coconut milk and Parmesan with nutritional yeast for a creamy, dairy-free version.
• Make Ahead: The meatballs can be prepped and stored in the fridge for up to 2 days before cooking.
• Add Veggies: Toss in mushrooms or bell peppers for extra nutrients and flavor.

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 26g
• Carbohydrates: 9g
• Fat: 18g