Creamy Spinach Turkey Meatballs

These creamy spinach turkey meatballs are an incredibly easy and flavorful dinner option, made Tuscan-style with a rich sauce of spinach and sun-dried tomatoes. The tender turkey and chicken meatballs melt in your mouth and pair beautifully with the cheesy, creamy sauce. Gluten-free, low-carb, and keto-friendly, this is a perfect recipe for busy weeknights or when you’re feeding a crowd.

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Ingredients for Creamy Spinach Turkey Meatballs

For the Meatballs:

• ½ lb (220g) ground turkey
• ½ lb (220g) ground chicken
• ½ cup shredded mozzarella (or cheddar, provolone)
• 4 cloves garlic, grated
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red chili flakes (optional)
• 1 bouillon cube, crumbled (optional)
• Salt and fresh cracked black pepper, to taste
• ½ cup fresh cilantro or parsley, chopped, divided

For the Sauce:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• ⅓ cup (80ml) vegetable broth
• 5 ounces (150g) sun-dried tomatoes, drained
• 1¾ cups heavy cream
• Salt and pepper, to taste
• 3 cups baby spinach
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped

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Instructions

1. Prepare the Meatballs:
   In a large mixing bowl, combine the ground turkey, ground chicken, mozzarella, grated garlic, Italian seasoning, chili flakes, bouillon cube, half of the chopped cilantro, and black pepper. Mix until just combined. Shape the mixture into medium-sized meatballs and set aside on a plate.
2. Cook the Meatballs:
   Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 8–10 minutes, turning occasionally, until golden brown and cooked through. Transfer the meatballs to a plate and set aside.
3. Make the Sauce:
   In the same skillet, melt the butter in the remaining cooking juices. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the diced onion and cook until translucent. Add the sun-dried tomatoes and cook for another 1–2 minutes.
4. Simmer the Sauce:
   Pour in the vegetable broth and let the mixture reduce slightly. Lower the heat and stir in the heavy cream. Simmer gently, stirring occasionally, and season with salt and pepper to taste.
5. Add Spinach and Cheese:
   Add the spinach to the sauce and cook until wilted. Stir in the Parmesan cheese and simmer for another minute, allowing the cheese to melt into the sauce.
6. Combine:
   Return the cooked meatballs to the skillet, spooning the creamy sauce over them. Sprinkle with parsley for garnish.
7. Serve and Enjoy:
   Serve the meatballs over steamed vegetables, cauliflower rice for a keto option, or regular rice or pasta for non-keto diners.

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Tips for Success

• Meatball Substitutions: You can swap the turkey and chicken for a mix of ground beef and spicy pork sausage for added flavor.
• Moisture Tips: For juicier meatballs, consider adding an egg or a small pat of butter to the mixture.
• Keep It Cool: Use chilled ingredients and mix the meatball mixture in a cold bowl to maintain the fat’s texture and keep the meatballs tender.
• Cooking Temperature: Cook the meatballs over medium heat to ensure even cooking without burning the outside.

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Storing and Reheating Leftovers

• Refrigerator: Store leftover meatballs in an airtight container for up to 2 days. Reheat gently on the stove with a splash of water to loosen the sauce.
• Freezer: Freeze cooked meatballs in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or on the stovetop.

Enjoy these creamy spinach turkey meatballs for an effortless and satisfying meal!