Description
Juicy turkey meatballs are simmered in a creamy spinach sauce, creating a light yet indulgent meal. This dish is full of fresh flavors and makes for a comforting dinner that’s both healthy and satisfying.
Ingredients
For the Meatballs:
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1 lb ground turkey (preferably lean)
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1 cup fresh spinach, chopped (or frozen spinach, thawed and drained)
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½ cup breadcrumbs (preferably whole wheat or gluten-free if desired)
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1 large egg
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2 cloves garlic, minced
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1 teaspoon dried oregano
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1 teaspoon dried basil
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Salt and pepper to taste
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1 tablespoon olive oil (for cooking the meatballs)
For the Creamy Sauce:
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1 cup heavy cream (or substitute with Greek yogurt for a lighter version)
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2 tablespoons butter
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2 cloves garlic, minced
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½ cup chicken broth (or vegetable broth)
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¼ cup grated Parmesan cheese
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½ teaspoon dried thyme
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Salt and pepper to taste
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Fresh parsley for garnish (optional)
Instructions
In a large mixing bowl, combine the ground turkey, chopped spinach, breadcrumbs, egg, minced garlic, dried oregano, and dried basil. Season with salt and pepper to taste. Use your hands or a spoon to mix the ingredients until well combined. Be careful not to overwork the mixture, as this can make the meatballs tough.
Once the mixture is ready, form the meat mixture into 1 to 1.5-inch meatballs, placing them on a plate or tray as you go. You should get approximately 16-20 meatballs, depending on the size.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the meatballs to the pan, making sure not to overcrowd them. You may need to cook them in batches depending on the size of your skillet.
Cook the meatballs for 4-5 minutes on each side, turning them gently with tongs or a spatula to ensure they brown evenly on all sides. The meatballs should be cooked through, with an internal temperature of 165°F (74°C). Once they’re golden brown and fully cooked, remove the meatballs from the skillet and set them aside on a plate.
In the same skillet, reduce the heat to medium. Add the butter and minced garlic to the pan, stirring until the garlic becomes fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Next, pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. This will add extra flavor to your sauce. Let the broth simmer for 2-3 minutes, allowing it to reduce slightly.
Add the heavy cream (or Greek yogurt for a lighter version) to the skillet, stirring to combine. Bring the mixture to a simmer and cook for another 3-5 minutes, until the sauce thickens slightly. Stir in the Parmesan cheese and dried thyme, then season with salt and pepper to taste.
Once the sauce has thickened to your liking, return the cooked meatballs to the skillet. Gently stir the meatballs into the sauce, making sure they’re well-coated. Simmer for an additional 5 minutes, allowing the meatballs to soak up the sauce and become even more flavorful.
Once the meatballs are heated through and coated in the creamy sauce, remove the skillet from the heat. Transfer the meatballs to serving plates and spoon the sauce over the top. Garnish with freshly chopped parsley for a burst of color and flavor.
Serve your Creamy Spinach Turkey Meatballs with your favorite side dishes. They’re perfect with pasta, rice, or even a side of roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 22-25g
- Carbohydrates: 5-7g
- Protein: 35-40g