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These creamy spinach turkey meatballs have become my go to solution for busy weeknights when I need something comforting yet healthy on the table. The combination of lean ground turkey and chicken creates incredibly tender meatballs that practically melt in your mouth while the rich spinach cream sauce feels indulgent without being heavy. I discovered this dish during a particularly hectic month when I was trying to find meals that would satisfy both my keto eating family members and my pasta loving kids.
I love how versatile this dish is for different dietary needs. When my sister visits with her gluten sensitivity I serve it over cauliflower rice. When the kids want something more filling I add pasta or rice. The creamy sauce works perfectly with both options and everyone leaves the table happy.
Ingredients
- half pound ground turkey: Choose ninety three seven lean for the best texture without being too dry
- half pound ground chicken: Look for ground chicken thigh if available as it adds more flavor than breast meat
- half cup shredded mozzarella cheese: Pre shredded melts more evenly into the meat mixture
- four cloves garlic grated: Grating releases more flavor and distributes better throughout the meatballs
- one teaspoon Italian seasoning: A quality blend with oregano basil and thyme creates balanced depth
- half teaspoon crushed red pepper flakes optional: Adds gentle warmth to complement the cream
- one bouillon cube crumbled optional: This ingredient brings extra savoriness
- Salt and freshly ground black pepper to taste: Use fresh cracked pepper for bolder taste
- half cup chopped fresh cilantro or parsley: Fresh herbs add brightness and freshness
- one tablespoon olive oil: Extra virgin gives richer flavor
- one tablespoon butter: European style adds extra depth and creaminess
- four cloves garlic minced: Keep separate from the grated garlic for the sauce
- one small yellow onion diced: Sweet onions are great but yellow onions are perfect
- one third cup vegetable broth: Low sodium type helps control overall saltiness
- five ounces sun dried tomatoes in oil drained: Oil packed tomatoes have richer flavor
- one and three quarters cups heavy cream: Full fat cream makes the sauce luscious
- three cups baby spinach leaves: Pre washed and tender for quicker prep
- half cup grated Parmesan cheese: Fresh and finely grated is best for melting
- one tablespoon chopped fresh parsley for garnish: Adds color and finishing brightness
Step by Step Instructions
- Prepare the Meatball Mixture:
- In a large mixing bowl combine the ground turkey ground chicken shredded mozzarella grated garlic Italian seasoning red pepper flakes if using crumbled bouillon cube chopped herbs salt and pepper. Gently mix with your hands until ingredients are just combined. Overmixing will make them tough so stop as soon as everything looks evenly distributed. Form into medium meatballs about one and a half inches across.
- Cook the Meatballs:
- Heat olive oil in a large skillet over medium low heat. Place meatballs leaving space between each so they brown rather than steam. Cook for eight to ten minutes turning every two to three minutes until all sides become golden and the centers are fully cooked through. Meatballs should reach one hundred sixty five degrees. Remove to a plate.
- Build the Sauce Foundation:
- Using the same skillet with the browned bits melt the butter over medium heat. Add minced garlic and cook about one minute until fragrant. Add diced onion and sauté five minutes until translucent and soft. Mix in drained sun dried tomatoes and cook another one to two minutes to deepen the flavor.
- Deglaze and Create the Base:
- Pour in vegetable broth. Scrape up all the tasty brown bits from the skillet bottom. Simmer two to three minutes until the broth reduces and becomes more flavorful.
- Add the Cream and Spinach:
- Lower the heat and slowly add heavy cream stirring gently. Let it simmer on low for three to four minutes until slightly thickened. Add salt and pepper to taste. Drop in fresh spinach leaves a handful at a time letting them wilt before adding more about two minutes total. Gently stir in the grated Parmesan until fully melted.
- Combine and Finish:
- Return the meatballs to the skillet nestling them into the sauce. Spoon sauce over the top and let simmer gently for two to three minutes so the flavors combine. Sprinkle with fresh parsley before serving.
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The sun dried tomatoes are my personal favorite here. Their little bursts of sweet tang make the cream sauce truly memorable. My daughter likes to help shape the meatballs and always sneaks a few sun dried tomatoes from the jar before they make it into the skillet.
Storage Tips
These meatballs keep well for up to four days in the refrigerator and somehow taste even better as leftovers. Always store in an airtight container with sauce included to keep them moist. For longer storage freeze in portions for up to three months and thaw overnight in the fridge before reheating. Gently reheat in a skillet with a splash of cream or broth to bring the sauce back to life.
Ingredient Substitutions
You can use all turkey or swap in ground beef for a heartier flavor profile. Other melty cheeses like provolone or sharp cheddar give a nice twist. For dairy free needs try full fat coconut milk and a sprinkle of nutritional yeast instead of cream and Parmesan. Roasted red peppers are a great alternative to sun dried tomatoes especially if you want something sweeter or have allergies at home.
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Serving Suggestions
For keto friendly meals serve on a bed of cauliflower rice or over crisp zucchini noodles. Traditional eaters can enjoy these over pasta rice or even buttery mashed potatoes. I often round things out with a simple green salad and herby vinaigrette. A glass of chilled white wine goes perfectly with the creamy sauce and brings out the herbal and cheesy flavors.
Cultural and Historical Context
Creamy skillet meatball dishes blend Italian and American comfort food traditions. Browning meatballs before simmering in sauce is a hallmark of Italian technique and the addition of spinach and cream brings in that American one skillet meal convenience. This recipe updates the classic to be lighter yet still satisfy the way classic comfort food should.
Recipe FAQs
- → Can I use all turkey instead of a turkey-chicken mix?
Yes, using 100% ground turkey works well and keeps the meatballs tender. Avoid extra-lean turkey to maintain moisture.
- → What can I substitute for heavy cream?
Half-and-half or full-fat coconut milk provide lighter or dairy-free alternatives but may slightly change the sauce's texture.
- → Are these meatballs suitable for meal prep?
They store well in the fridge for up to four days and freeze beautifully, making them convenient for ahead-of-time cooking.
- → What should I serve with this dish?
Low-carb options like cauliflower rice or vegetable noodles complement the creamy sauce, while pasta or crusty bread make heartier pairings.
- → Can I skip the sun-dried tomatoes?
Yes, but they add a sweet depth. If omitted, consider adding tomato paste or roasted red peppers to maintain flavor complexity.