Hearty Creamy Spinach Turkey Meatballs for Weeknights (Print Version)
Whip up these tender Creamy Spinach Turkey Meatballs! A simple, flavorful dinner with a rich sauce, perfect for busy weeknights and picky eaters.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High-protein
# Ingredients:
→ Meatball Base
01 -
1 lb lean ground turkey (93/7 preferred)
02 -
1/2 cup panko breadcrumbs
03 -
1 large egg
04 -
1/4 cup grated Parmesan cheese
05 -
1/4 cup finely minced yellow onion
06 -
2 cloves garlic, minced
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
→ Creamy Sauce Essentials
09 -
2 tablespoons olive oil
10 -
5 oz fresh spinach
11 -
1 tablespoon all-purpose flour
12 -
1 cup low-sodium chicken broth
13 -
1/2 cup heavy cream
→ Flavor Boosters & Garnish
14 -
Extra grated Parmesan, for serving
15 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Grab a big bowl, hon. Toss in your ground turkey, that finely minced onion and garlic, the breadcrumbs, egg, a generous sprinkle of parmesan, and of course, salt and pepper. Now, here's the trick: mix it gently. Overmixing makes for tough meatballs, and we want tender, juicy Creamy Spinach Turkey Meatballs, right? I always tell myself to stop mixing right when it all just comes together. Don't go crazy, just combine.
02 -
Time to get your hands a little messy! Roll the mixture into roughly 1.5-inch balls. I usually get about 20-24. Heat a good glug of olive oil in a large skillet over medium-high heat. Once it’s shimmering, carefully place the meatballs in the pan. Don't overcrowd it, or they won't brown properly; do it in batches if you need to. Brown them on all sides until they're golden and lovely. They don't need to be cooked through yet, just get that beautiful crust. Remove them to a plate.
03 -
In the same skillet (don't clean it, those little browned bits are flavor!), add the fresh spinach. It'll look like a mountain, but trust me, it wilts down super fast. Stir it around for just a couple of minutes until it’s bright green and tender. Squeeze out any excess water if it looks too wet. I usually just press it against the side of the pan with my spoon. This step is quick, so don't wander off!
04 -
Now for the star of the show! Push the wilted spinach to one side of the pan. Add a tablespoon of flour to the empty side, stir it into the remaining oil and pan drippings for about a minute until it forms a paste (a roux!). Slowly, slowly pour in the chicken broth, whisking constantly to avoid lumps. This is where I always forget to salt the water when I'm making pasta, but not here! Bring it to a gentle simmer, letting it thicken slightly.
05 -
Once the sauce has thickened a bit, pour in that glorious heavy cream. Stir it all together, letting it come to a gentle simmer. Now, carefully nestle those browned Creamy Spinach Turkey Meatballs back into the sauce, making sure they're mostly submerged. The smell at this point? Oh my goodness, it's heavenly!
06 -
Reduce the heat to low, cover the skillet, and let everything simmer for about 10-15 minutes, or until the Creamy Spinach Turkey Meatballs are cooked through and the sauce has thickened beautifully. Give it a taste and adjust the seasonings if needed. I like to add a little more fresh pepper at the end. Serve immediately, perhaps with a sprinkle of fresh parsley. It's just so comforting, you'll see!
# Notes:
01 -
Don't overmix the meatball mixture; it's the number one rule for tender meatballs.
02 -
These Creamy Spinach Turkey Meatballs are even better the next day, but reheat gently on the stovetop.
03 -
Ground chicken is a great substitute if you don't have turkey, for a similar lean protein.
04 -
Serve these over pasta, mashed potatoes, or rice for a truly satisfying meal.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
large skillet with lid
03 -
whisk
04 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 28g
Total Carbohydrate: 20g
Protein: 30g