Creamy Spinach Turkey Meatballs
These Creamy Spinach Turkey Meatballs are rich, creamy, and packed with fresh flavors, making them a perfect cozy weeknight dinner option.
Ingredients
Meatball Ingredients
- 1 pound ground turkey Use lean ground turkey for a healthier option.
- 1 cup fresh spinach, chopped You can use kale or finely chopped broccoli as a substitute.
- 1/2 cup grated Parmesan cheese Optional for garnish.
- 1/4 cup breadcrumbs Add more if the mixture is too wet.
- 1 egg Helps bind the ingredients together.
- 2 cloves garlic, minced Fresh garlic enhances flavor.
- 1/2 teaspoon Italian seasoning Adjust to taste.
- to taste Salt and pepper Season as preferred.
Sauce Ingredients
- 1 cup sun-dried tomatoes, chopped Enhances the flavor of the sauce.
- 1 cup heavy cream Provides creaminess to the sauce.
- 1/2 cup chicken broth Can be substituted with vegetable broth for a vegetarian option.
- 2 tablespoons olive oil For frying the meatballs.
Instructions
Preparation
- In a large bowl, mix together the ground turkey, chopped spinach, Parmesan cheese, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper until well combined.
- Form the mixture into meatballs, about 1 inch in diameter.
Cooking
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.
- Remove the meatballs and set aside.
- In the same skillet, add sun-dried tomatoes and sauté for a few minutes.
- Pour in the heavy cream and chicken broth, stirring to combine.
- Return the meatballs to the skillet and simmer in the sauce for about 10-15 minutes, until cooked through.
Serving
- Serve warm, garnished with additional Parmesan cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. You can freeze the meatballs before cooking, or after they’re cooked in the sauce. Reheat on the stove over medium heat until warmed through.