For the Meatballs:

Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by either lining it with parchment paper or applying a light coat of cooking spray.

Make the Meatball Mixture: In a large mixing bowl, combine the ground turkey, chopped spinach, breadcrumbs, grated Parmesan cheese, egg, minced garlic, onion powder, salt, black pepper, and crushed red pepper flakes (if using). Stir lightly until all the ingredients are thoroughly combined. Take care not to overmix, as this can lead to tougher meatballs.

Form the Meatballs: Using a spoon or your hands, form the mixture into small meatballs, about 1 to 1 ½ inches in diameter.

Bake the Meatballs: Bake the meatballs in the preheated oven for 15-18 minutes, or until they are cooked through and no longer pink in the center. While the meatballs are baking, you can prepare the creamy sauce.

For the Creamy Sauce:

Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Incorporate the minced garlic and cook for approximately 1 minute until it becomes aromatic, ensuring it doesn’t scorch.

Make the Sauce Base: Pour in the chicken broth and bring it to a simmer. Then, add the heavy cream (or Greek yogurt) and grated Parmesan cheese.

Season the Sauce: Add the Italian seasoning and season the sauce with salt and pepper to taste. Allow the sauce to simmer gently for about 2-3 minutes, stirring occasionally until it thickens slightly.

Combine the Meatballs with the Sauce: Once the meatballs are done baking, transfer them to the skillet with the creamy sauce. Let the meatballs simmer in the sauce for an additional 5 minutes, allowing them to absorb the flavors.

Serve: Serve the creamy spinach turkey meatballs over pasta, rice, or with a side of crusty bread. Garnish with extra Parmesan cheese and fresh herbs, if desired.