Description
Creamy Spinach Turkey Meatballs
These delicious turkey meatballs are perfect for a hearty weeknight dinner. They’re gluten-free, low-carb, and keto-friendly, with a rich Tuscan-style creamy spinach sauce that makes them absolutely irresistible. The combination of ground turkey and chicken creates a juicy, flavorful meatball, and the sun-dried tomatoes add just the right amount of tang. Whether you’re following a keto diet or just want a comforting dish, this one is sure to please everyone at the table!
1/2 lb ground turkey
1/2 lb ground chicken
1/2 cup shredded mozzarella
4 cloves garlic, grated
1 tsp Italian seasoning
1/2 tsp red chili flakes (optional)
1 bouillon cube, crumbled (optional)
Salt & pepper, to taste
1 cup fresh cilantro, divided
1 tbsp olive oil
1 tbsp butter
1 small onion, diced
1/3 cup vegetable broth
5 oz sun-dried tomatoes, drained
1 3/4 cups heavy cream
3 cups spinach leaves
1/2 cup grated Parmesan
Directions:
1. Combine turkey, chicken, cheese, garlic, seasoning, chili flakes, cilantro, and pepper; form into meatballs.
2. Cook meatballs in oil until browned; set aside.
3. Sauté garlic, onion, and tomatoes in butter, then add broth and reduce.
4. Add cream, spinach, Parmesan; return meatballs and heat through. Serve hot.
Prep Time: 20 mins
Kcal: 430 per serving
Step-by-Step Guide
1. In a large bowl, thoroughly combine the ground turkey, ground chicken, shredded mozzarella, grated garlic, Italian seasoning, red chili flakes (if using), crumbled bouillon cube, salt, pepper, and 1/2 cup of chopped cilantro. Mix with your hands until just combined, then form into 1.5-inch meatballs.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer, working in batches if needed. Cook for 2-3 minutes per side, or until evenly browned on all sides. They do not need to be cooked through at this stage. Remove and set aside on a plate.
3. In the same skillet, melt the butter. Add the diced onion and sauté for 3-4 minutes until softened. Add the sun-dried tomatoes and cook for another minute.
4. Pour in the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Allow the broth to simmer and reduce by half, about 2-3 minutes.
5. Reduce heat to medium-low. Stir in the heavy cream and bring to a gentle simmer. Add the spinach leaves and stir until they begin to wilt, about 1-2 minutes.
6. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly. Taste and adjust seasoning with salt and pepper.
7. Carefully return the meatballs to the skillet, nestling them into the sauce. Cover and simmer for 8-10 minutes, or until the meatballs are cooked through to an internal temperature of 165°F.
Serving Suggestions
These creamy meatballs are incredibly versatile. For a classic low-carb or keto meal, serve them over a bed of zucchini noodles (zoodles) or cauliflower rice to soak up the delicious sauce. If you’re not restricting carbs, they pair beautifully with pasta, mashed potatoes, or crusty bread. Garnish with the remaining fresh cilantro and an extra sprinkle of Parmesan cheese for a fresh, finishing touch.
How-to Summary
To make Creamy Spinach Turkey Meatballs: mix ground turkey and chicken with seasonings and cheese to form meatballs. Brown them in a skillet and set aside. In the same pan, create a creamy Tuscan sauce by sautéing onion and sun-dried tomatoes, then adding broth, heavy cream, spinach, and Parmesan. Simmer the sauce, return the meatballs to the pan, and cook through until tender and flavorful.
Frequently Asked Questions
Can I use only ground turkey? Yes, you can use 1 lb of ground turkey instead of the turkey/chicken mix. The chicken adds extra moisture, so using all turkey may result in slightly denser meatballs.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of broth or cream if the sauce has thickened too much.
Can I make these meatballs ahead of time? Absolutely. You can form the raw meatballs and refrigerate them on a baking sheet, covered, for up to 24 hours before cooking. You can also fully cook the dish and reheat it.
Is the bouillon cube necessary? It is optional but highly recommended. It adds a deep, savory flavor (umami) that enhances the overall taste of the meatballs and sauce.
Can I freeze this dish? Yes, but the cream sauce may separate slightly upon thawing. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring well to recombine the sauce.
Common Mistakes to Avoid
Avoid overmixing the meatball ingredients, as this can make the meatballs tough. Mix just until combined. Do not overcrowd the skillet when browning the meatballs, as this will steam them instead of creating a flavorful crust. Finally, ensure you simmer the sauce gently after adding the cream; boiling it vigorously can cause the cream to curdle or the sauce to break.
Conclusion
These Creamy Spinach Turkey Meatballs are a perfect fusion of comfort food and healthy eating. They prove that a meal can be indulgent and creamy while still fitting into various dietary lifestyles like keto or gluten-free. With straightforward steps and common ingredients, this recipe is a reliable path to a satisfying, restaurant-quality dinner at home. The rich, garlicky sauce paired with tender, herbed meatballs is a combination that will have everyone asking for seconds.