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Healthy Creamy Turkey Meatballs with Spinach

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Juicy, tender turkey meatballs simmered in a silky Parmesan cream sauce with spinach, cozy, healthy, and ready in 30 minutes! This easy one-pan recipe is perfect for busy nights, easy dinner planning, and easy clean family dinners. Serve with rice, pasta, or crusty bread for a comforting meal everyone will love.

Ingredients

Scale

For the Meatballs:

  • 1 lb ground turkey (not extra lean)

  • 1/2 cup breadcrumbs

  • 1 large egg

  • 1/3 cup grated Parmesan cheese

  • 1/3 cup finely chopped spinach

  • 2 garlic cloves, minced

  • 1 tsp dried oregano

  • Salt and pepper to taste

For the Sauce:

  • 1 tbsp olive oil

  • 1 small onion, finely chopped

  • 2 garlic cloves, thinly sliced

  • 3/4 cup low sodium chicken broth

  • 1 cup heavy cream

  • 1/2 cup grated Parmesan cheese

  • 2 cups fresh spinach leaves

  • Pinch chili flakes (optional)

  • Salt and pepper to taste

To Serve (optional):

  • Cooked rice, pasta, or crusty bread

  • Fresh parsley or basil for garnish

Instructions

  1. Make the Meatballs:
    In a large bowl, mix ground turkey, breadcrumbs, egg, Parmesan, spinach, garlic, oregano, salt, and pepper until just combined. Roll into 1 ½-inch balls (about 16–18 meatballs).

  2. Brown the Meatballs:
    Heat olive oil in a large skillet over medium heat. Add meatballs and brown on all sides, about 6–8 minutes (they’ll finish cooking in the sauce). Remove and set aside.

  3. Start the Sauce:
    In the same skillet, add onion and cook for 3 minutes until soft. Add garlic and cook another 30 seconds until fragrant.

  4. Deglaze and Add Cream:
    Pour in chicken broth and scrape up the browned bits from the pan. Stir in cream and Parmesan, and simmer for 2–3 minutes until the sauce begins to thicken slightly.

  5. Simmer and Finish:
    Return meatballs to the pan. Add fresh spinach, cover, and simmer gently for 8–10 minutes, until meatballs are cooked through and spinach is wilted.

  6. Serve:
    Taste and adjust seasoning. Serve hot with rice, pasta, or bread, and top with extra Parmesan and herbs if desired.

💡 Tip: If the sauce thickens too much, add a splash of broth or water to loosen it up.

Notes

  • You can use half turkey and half ground beef for richer ground beef and turkey meatballs.

  • For a lighter option, swap heavy cream for evaporated milk or half-and-half.

  • Make ahead: Form meatballs and refrigerate up to 24 hours before cooking.

  • Freezer friendly: Freeze raw meatballs on a tray, then store in bags. Cook straight from frozen, adding a few extra minutes.

Nutrition

Find it online: https://www.wellnesswarrior.org/creamy-spinach-turkey-meatballs/