Creamy Spinach Turkey Meatballs

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:

1. 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.
2. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 5-7 minutes.
3. Add onion and garlic to the skillet and cook until softened, about 3 minutes. Stir in Italian seasoning and thyme.
4. 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.
5. 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.