These Creamy Spinach Turkey Meatballs are a delightful twist on classic meatballs, bringing a combination of lean ground turkey, fresh spinach, and Parmesan together in a creamy, flavorful sauce. This recipe is perfect for a cozy dinner, offering both comfort and nutrition in each bite. The creamy sauce, flavored with garlic, nutmeg, and Parmesan, pairs perfectly with the tender turkey meatballs, making this dish a wonderful choice for family meals or entertaining.
Ingredients
For the Meatballs:
- 1 lb (450 g) ground turkey
- 1 cup fresh spinach, chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
For the Creamy Sauce:
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Mix the Meatball Ingredients : In a large bowl, combine the ground turkey, chopped spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix everything together until well combined, but avoid overmixing, as this can make the meatballs tough.
- Form the Meatballs : Using your hands or a small scoop, form the mixture into meatballs about 1 inch in diameter.
- Prepare the Meatballs: In a spacious skillet, warm 2 tablespoons of olive oil over medium heat. Add the meatballs in several batches to avoid crowding. Sauté the meatballs for approximately 5 to 7 minutes, turning them occasionally until they are golden brown all around. Once cooked, transfer them from the skillet and set aside.
- Sauté the Onion and Garlic : In the same skillet, add 1 tablespoon of olive oil. Incorporate the diced onion and sauté for 3 to 4 minutes until it turns translucent. Then, add the minced garlic and continue cooking for another minute until it becomes aromatic.
- Add the Cream and Broth : Pour in the heavy cream and chicken broth, stirring well to combine. Incorporate the nutmeg and season with salt and pepper according to your preference. Allow the sauce to simmer for 2 to 3 minutes, letting it thicken slightly.
- Add Parmesan and Meatballs : Stir in the grated Parmesan cheese, allowing it to melt and thicken the sauce. Return the browned meatballs to the skillet, gently coating them in the sauce. Let them simmer for 5-7 minutes, or until the meatballs are fully cooked and the sauce has thickened to your liking.
- Garnish and Serve : Sprinkle with fresh parsley, if desired, and serve hot over pasta, rice, or with a side of crusty bread.
Conclusion
These Creamy Spinach Turkey Meatballs are a delicious and nutritious dinner option that combines lean protein, fresh spinach, and a decadent creamy sauce. This dish is easy to make and packed with comforting flavors, making it perfect for both family dinners and entertaining guests.
Creamy Spinach Turkey Meatballs
Tender turkey and spinach meatballs simmered in arich, creamy Parmesan sauce, perfect for a comforting dinner with pasta or rice.
Ingredients
For the Meatballs:
- 1 lb 450 g ground turkey
- 1 cup fresh spinach chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil for frying
For the Creamy Sauce:
- 1 tablespoon olive oil
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley chopped (optional)
Instructions
- Mix the Meatball Ingredients : In a large bowl, combine the ground turkey, chopped spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix everything together until well combined, but avoid overmixing, as this can make the meatballs tough.
- Form the Meatballs : Using your hands or a small scoop, form the mixture into meatballs about 1 inch in diameter.
- Prepare the Meatballs: In a spacious skillet, warm 2 tablespoons of olive oil over medium heat. Add the meatballs in several batches to avoid crowding. Sauté the meatballs for approximately 5 to 7 minutes, turning them occasionally until they are golden brown all around. Once cooked, transfer them from the skillet and set aside.
- Sauté the Onion and Garlic : In the same skillet, add 1 tablespoon of olive oil. Incorporate the diced onion and sauté for 3 to 4 minutes until it turns translucent. Then, add the minced garlic and continue cooking for another minute until it becomes aromatic.
- Add the Cream and Broth : Pour in the heavy cream and chicken broth, stirring well to combine. Incorporate the nutmeg and season with salt and pepper according to your preference. Allow the sauce to simmer for 2 to 3 minutes, letting it thicken slightly.
- Add Parmesan and Meatballs : Stir in the grated Parmesan cheese, allowing it to melt and thicken the sauce. Return the browned meatballs to the skillet, gently coating them in the sauce. Let them simmer for 5-7 minutes, or until the meatballs are fully cooked and the sauce has thickened to your liking.
- Garnish and Serve : Sprinkle with fresh parsley, if desired, and serve hot over pasta, rice, or with a side of crusty bread.