Creamy Spinach Turkey Meatballs
Looking for a comforting and flavorful weeknight dinner? These Creamy Spinach Turkey Meatballs are the answer! Lean ground turkey is combined with fresh spinach and aromatic spices, then nestled in a creamy sauce that’s perfect for spooning over rice or pasta. This recipe is easy to follow and sure to please the whole family.
Ingredients:
- 1 pound ground turkey
- ½ cup chopped fresh spinach
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg, beaten
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- 1 (14.5-ounce) can diced tomatoes, undrained
- ½ cup chicken broth
- ¼ cup heavy cream
- Salt and freshly ground black pepper, to taste
Cooking Guide:
- In a large bowl, combine ground turkey, spinach, panko breadcrumbs, Parmesan cheese, egg, and ½ teaspoon salt. Mix well and form into 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 5-7 minutes.
- Add onion and garlic to the skillet and cook until softened, about 3 minutes. Stir in Italian seasoning and thyme.
- Pour in diced tomatoes, chicken broth, and heavy cream. Bring to a simmer and cook for 10 minutes, or until meatballs are cooked through and sauce has thickened slightly. Season with salt and pepper to taste.
- Serve meatballs and sauce over cooked rice or pasta.
Tips:
- For a richer flavor, use ground chicken or a combination of ground turkey and ground sausage.
- If you don’t have fresh spinach, you can use 10 ounces frozen chopped spinach, thawed and squeezed dry.
- To make the meatballs ahead of time, form them and store in the refrigerator for up to 24 hours. Cook as directed before adding to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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