Description
Creamy Spinach Turkey Meatballs: Juicy turkey meatballs infused with spinach, smothered in a rich and creamy sauce. Comforting and crowd-pleasing!
Ingredients
Scale
- 1 pound (450g) ground turkey (93% lean)
- 2 cups (60g) fresh spinach, finely chopped (or 1/2 cup thawed frozen spinach, squeezed dry)
- 1/4 cup (25g) grated Parmesan cheese
- 1/3 cup (20g) panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
- 1 tablespoon butter
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Prepare the Meatball Mixture In a large bowl, combine the ground turkey, chopped spinach, grated Parmesan, panko breadcrumbs, egg, minced garlic, Italian herbs, salt, and pepper. Mix gently with your hands or a fork until just combined, being careful not to overwork the mixture which can make the meatballs tough. Cover the bowl and refrigerate for 15 minutes to allow the flavors to meld and the mixture to firm up slightly.
- Step 2: Form and Brown the Meatballs With slightly damp hands, roll the mixture into 1.5-inch meatballs (about 16-18 total). Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the meatballs and brown them on all sides, about 2 minutes per side. They don’t need to cook through completely at this stage. Transfer the browned meatballs to a plate and set aside.
- Step 3: Start the Cream Sauce In the same skillet, reduce heat to medium and add the butter. Once melted, add the diced shallot and cook until softened, about 2 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Pour in the chicken broth and use a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.
- Step 4: Finish the Sauce and Meatballs Reduce the broth by half, then lower the heat and stir in the heavy cream. Bring to a gentle simmer and return the meatballs to the skillet. Cover and cook for 8-10 minutes, until the meatballs are cooked through (internal temperature of 165°F/74°C). Remove from heat and gradually stir in the grated Parmesan until melted and incorporated. Finish with lemon zest and juice, then season with salt and pepper to taste.
- Step 5: Serve Let the Creamy Spinach Turkey Meatballs rest for 5 minutes before serving to allow the sauce to thicken slightly. Garnish with fresh chopped parsley and additional Parmesan if desired. Serve over pasta, rice, or with crusty bread for soaking up the delicious sauce.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 4 meatballs
- Calories: 290
- Sugar: 2g
- Sodium: 560mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 120mg