Scrumptious dinner recipe packed with flavor. This homemade Creamy Turkey Meatballs recipe is perfect for an easy dinner that is a win for everyone. Topped on pasta with veggies on the side for a hearty homemade from scratch dinner.
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Published July 24, 2023
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Recipe for Creamy Turkey Meatballs with Spinach
Ingredients for Creamy Turkey Meatballs
1/2-pound Ground Turkey
1/2-pound Ground Chicken
1/2 cup Fresh Mozzarella
4 Garlic Cloves, grated
4 Garlic Cloves, minced
1 tsp Italian Seasoning
5 oz Sun-Dried Tomatoes, drained
3 cups Spinach
1/2 tsp Red Pepper Flakes
2 tsp Chicken Soup Base OR 1 Bouillon Cube
2 tsp Oil
2 tsp Butter
1 Onion
1/3 cup Broth
1 3/4 cup Heavy Cream
1/2 cup Parmesan
Directions
1. In a large bowl, combine 1/2-pound Ground Turkey, 1/2-pound Ground Chicken, 1/2 cup Mozzarella, 4 Garlic Cloves minced, 1 tsp Italian Seasoning, 2 tsp Chicken Soup Base, 1/2 tsp Red Pepper Flakes and mix well.
2. In a large saucepan, melt 2 Tablespoons butter.
3. Using your hands, scoop up 1-2 Tablespoons mixture and then roll it into a ball.
4. Place the meatball into the warm saucepan.
5. Cook the meatballs until browned, turning them as often as needed, around 8-10 minutes.
6. Remove the cooked meatballs to a platter. You may need to batch cook the meatballs to avoid overcrowding the saucepan.
7. Wash the spinach in a sink colander and then roughly chop it on a cutting board. Add 1 Tablespoon of butter to the saucepan and then add the spinach and cook until wilted. Remove the spinach to a bowl and set aside.
8. In the saucepan, melt 2 Tablespoons Butter. On a cutting board, dice the onion and add it to the saucepan and sauté until tender.
9. Mince 4 Garlic Cloves, then add the 4 Garlic Cloves to the onion and cook until fragrant, 1-2 minutes.
10. Using a strainer, set over a bowl, open and drain the Sun-Dried Tomatoes. Then add the drained Sun-Dried Tomatoes to the cooking onions.
11. Pour in the 1/3 cup Broth and add the 1 3/4 cup Heavy Cream, mixing well to loosen any bits on the saucepan. Simmer for 10 minutes.
12. Add the wilted spinach back to the cream sauce, stir well to combine.
12. Using a box grater, shred the Parmesan Cheese and add it to the simmering sauce, whisking it well to combine.
13. Replace the cooked meatballs to the cream sauce and simmer for 15 minutes.
14. Serve over cauliflower, steamed rice or pasta. We had it with cooked zucchini with onions and garlic, topped on pasta.
Creamy Turkey and Spinach Meatballs
Equipment
- Large Saucepan
- Cutting board
- Sink Colander
Ingredients
- 1/2 pound Ground Turkey
- 1/2 pound Ground Chicken
- 1/2 cup Fresh Mozzarella
- 4 Garlic Cloves minced
- 4 Garlic Cloves grated
- 1 tsp Italian Seasoning
- 5 oz Sun-Dried Tomatoes drained
- 3 cups Spinach
- 1/2 tsp Red Pepper Flakes
- 2 tsp Chicken Soup Base OR 1 Bouillon Cube
- 2 tsp Oil
- 5 tsp Butter divided
- 1 Onion
- 1/3 cup Broth
- 1 3/4 cup Heavy Cream
- 1/2 cup Parmesan
Instructions
- In a large bowl, combine 1/2-pound Ground Turkey, 1/2-pound Ground Chicken, 1/2 cup Mozzarella, 4 Garlic Cloves grated, 1 tsp Italian Seasoning, 2 tsp Chicken Soup Base, 1/2 tsp Red Pepper Flakes and mix well.
- In a large saucepan, melt 2 Tablespoons butter.
- Using your hands, scoop up 1-2 Tablespoons mixture and then roll it into a ball.
- Place the meatball into the warm saucepan.
- Cook the meatballs until browned, turning them as often as needed, around 8-10 minutes.
- Remove the cooked meatballs to a platter. You may need to batch cook the meatballs.
- Melt 1 Tablespoon of butter in a large saucepan.
- Wash the spinach in a sink colander and then roughly chop it on a cutting board, add the spinach to the butter and then wilt the spinach.
- Remove the spinach to a bowl and set aside.
- In the saucepan, melt 2 Tablespoons Butter and add the diced onion and sauté until tender.
- Add the 4 Garlic Cloves, minced, to the onion and cook until fragrant, 1-2 mintues.
- Using a strainer, set over a bowl, open and drain the Sun-Dried Tomatoes. Then add the drained Sun-Dried Tomatoes to the cooking onions.
- Pour in the 1/3 cup Broth and add the 1 3/4 cup Heavy Cream, mixing well to loosen any bits on the saucepan. Simmer for 10 minutes.
- Add the wilted spinach back to the creamy sauce.
- Using a box grater, shred the Parmesan Cheese and add it to the simmering sauce, whisking it well to combine.
- Replace the cooked meatballs to the cream sauce and simmer for 15 minutes.
- Serve over cauliflower, steamed rice or pasta.
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