Creamy Spinach Turkey Meatballs Made Easy
Tender turkey and chicken meatballs simmered in a rich, creamy spinach and sun-dried tomato sauce.
Equipment
- Large bowl
- Skillet
Ingredients
Meatballs
- 0.5 lb ground turkey meat
- 0.5 lb ground chicken meat
- 0.5 cup shredded mozzarella cheese
- 4 cloves garlic, grated
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red crushed chili pepper flakes optional
- 1 cube bouillon cube crumbled, optional
- to taste Salt
- to taste fresh cracked black pepper
- 0.5 cup fresh chopped cilantro or parsley
Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 small yellow onion, diced
- 0.33 cup vegetable broth
- 5 ounces sun-dried tomatoes in oil drained
- 1.75 cups heavy cream
- 3 cups baby spinach leaves
- 0.5 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- to taste Salt
- to taste pepper
Instructions
Preparation
- In a large bowl, gently combine ground turkey, ground chicken, mozzarella, grated garlic, Italian seasoning, bouillon cube, red pepper flakes, cilantro, salt, and pepper. Form into medium-sized balls and set aside.
- Heat olive oil in a large skillet over medium-low heat. Cook meatballs for 8-10 minutes, turning to brown all sides until cooked through. Remove to a clean plate.
- In the same pan, melt butter in the cooking juices. Add minced garlic and cook until fragrant, about 1 minute. Add onion and cook until translucent, 3-4 minutes.
- Add sun-dried tomatoes and cook 1-2 minutes. Pour in vegetable broth and let reduce slightly.
- Reduce heat to low, add heavy cream, and bring to a gentle simmer while stirring. Season with salt and pepper.
- Add baby spinach and let wilt. Stir in Parmesan until melted. Return meatballs to pan, sprinkle with parsley, and serve.
Notes
Make meatballs ahead and refrigerate up to 24 hours or freeze up to 3 months. Store leftovers in the fridge up to 4 days. Reheat gently with a splash of cream or broth to loosen the sauce.
Nutrition
Serving: 1servingCalories: 485kcal
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