Creamy Spinach Turkey Meatballs (Printable Version)
Tender turkey-chicken meatballs cooked in a garlicky spinach cream sauce with sun-dried tomatoes and Parmesan.
# Ingredients:
→ Meatball Mixture
01 -
227 g ground turkey (93/7 lean)
02 -
227 g ground chicken thigh
03 -
120 ml shredded mozzarella cheese
04 -
4 cloves garlic, grated
05 -
1 teaspoon Italian seasoning blend
06 -
½ teaspoon crushed red pepper flakes (optional)
07 -
1 bouillon cube, crumbled (optional)
08 -
Salt and freshly ground black pepper, to taste
09 -
½ cup chopped fresh cilantro or parsley
→ Sauce and Garnish
10 -
15 ml extra virgin olive oil
11 -
14 g butter (European style preferred)
12 -
4 cloves garlic, minced
13 -
1 small yellow onion, diced
14 -
80 ml low sodium vegetable broth
15 -
140 g sun dried tomatoes in oil, drained
16 -
420 ml heavy cream (full fat)
17 -
90 g baby spinach leaves
18 -
50 g freshly grated Parmesan cheese
19 -
1 tablespoon chopped fresh parsley for garnish
# Steps:
01 -
In a large bowl, combine ground turkey, ground chicken, shredded mozzarella, grated garlic, Italian seasoning, red pepper flakes if used, crumbled bouillon cube, chopped herbs, salt, and pepper. Mix gently by hand until just combined. Form medium-sized meatballs approximately 3.8 cm in diameter.
02 -
Heat olive oil in a large skillet over medium-low heat. Add meatballs spaced apart to avoid steaming. Cook for 8 to 10 minutes, turning every 2 to 3 minutes to brown evenly and ensure internal temperature reaches 74°C. Transfer cooked meatballs to a plate and set aside.
03 -
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in diced onion and sauté for 5 minutes until translucent. Add drained sun dried tomatoes and cook for 1 to 2 minutes to release flavors.
04 -
Pour in vegetable broth, scraping browned bits from the skillet with a wooden spoon. Simmer for 2 to 3 minutes until slightly reduced and flavors concentrated.
05 -
Reduce heat to low and slowly stir in heavy cream, avoiding curdling. Simmer gently for 3 to 4 minutes, stirring occasionally until sauce thickens. Season with salt and pepper. Add baby spinach leaves and stir gently until wilted, about 2 minutes. Stir in grated Parmesan until melted.
06 -
Return meatballs to the skillet, nestling into the sauce. Spoon additional sauce over them and simmer for 2 to 3 minutes to meld flavors. Remove from heat and garnish with fresh chopped parsley before serving.
# Notes:
01 -
Do not overmix meatball mixture to maintain tenderness. Gradually add spinach to avoid overcrowding the pan and ensure even wilting.
02 -
Meatballs and sauce store well refrigerated up to four days; reheat gently with added cream or broth if sauce thickens. Can be frozen up to three months.