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These turkey meatballs are Gluten-free, low-carb, and veto-friendly – Perfect for a crowd-pleasing weeknight dinner. The creamy spinach turkey and chicken meatballs just melt in your mouth, it’s so good!
Creamy Spinach Turkey Meatballs – Incredibly easy turkey meatballs with chicken in creamy spinach and sun-dried tomato sauce – Tuscan style! The cheesy spinach turkey and chicken meatballs just melt in your mouth, it’s so good. We know meatballs are not necessarily the most glamorous things you make in the kitchen, but they sure can be a lifesaver when life gets busy. These spinach turkey meatballs are Gluten-free, low-carb, and veto-friendly – Perfect for a crowd-pleasing weeknight dinner. Enjoy!
INGREDIENTS LIST FOR THE CREAMY SPINACH TURKEY MEATBALLS
- 1/2 lb (220g) ground turkey meat
- 1/2 lb (220g) ground chicken meat
- 1/2 cup shredded mozzarella (or cheddar, provolone…)
- 4 cloves garlic, grated + 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red crushed chili pepper flakes, optional
- 1 crumbled bouillon cube, optional
- Salt and fresh cracked black pepper, to taste
- 1 cup fresh chopped cilantro (or parsley), divided
- 2 teaspoons olive oil
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1/3 cup (80ml) vegetable broth
- 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
- 1 3/4 cups heavy cream
- Salt and pepper, to taste
- 3 cups baby spinach leaves
- 1/2 cup grated Parmesan
- 1 tablespoon fresh parsley, chopped
- DIRECTIONS
- 1. To make the creamy spinach turkey meatballs: In a large bowl, combine ground turkey and ground chicken, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro, and black pepper. Mix well with your hands or fork and form medium balls. Arrange the turkey meatballs on a plate and set them aside.
- 2. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the turkey meatballs for 8 – 10 minutes on all sides until browned and cooked through. Remove to a clean plate and set aside.
- 3. In the same pan, melt the butter in the remaining cooking juices. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes, so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce slightly.
- 4. Reduce heat to low, add in the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to taste.
- 5. Add in the baby spinach and allow to wilt in the sauce. Finally, add in the parmesan cheese. Allow cream sauce to simmer for a further minute until the cheese melts through.
- 6. Add the cooked turkey meatballs back into the pan; sprinkle with the parsley, and spoon the sauce over each meatball. Serve the creamy garlic spinach Tuscan meatballs over steamed veg or cauliflower rice for Keto dieters, or rice or pasta for non-Keto. Enjoy! ❤️
TIPS FOR THE CREAMY SPINACH TURKEY MEATBALLS RECIPE
These creamy spinach turkey meatballs are a quick and easy dinner that’s 100% sure to please everyone! Here are a few tips for tweaking it to your taste.
- You can mix in 1 lb (450g) ground beef and 1 lb (450g) spicy pork sausage instead of using ground turkey and chicken. Or feel free to create your own custom mix.
- Make sure to cook the meatballs on medium fire to avoid burning them while still raw on the inside.
- You can add an egg to keep your turkey meatballs juicy and moist. Add a little butter if you feel the meatballs will be too dry.
- Try to keep your ground turkey, ground chicken, and other ingredients as cold as possible and make the turkey meatballs mixture in a chilled bowl. This way you‘ll keep the fat from melting and breaking down before you cook the turkey meatballs.
HOW AND HOW LONG TO KEEP THE TURKEY MEATBALLS LEFTOVERS?
You can keep the turkey meatballs leftover for up to 2 days in an airtight container in your refrigerator. Reheat with a few drops of water to loosen the spinach and sundried tomato sauce. If you wish to freeze the cooked turkey meatballs, keep them in a freezer-safe storage bag or container and keep them frozen for up to 3 months. Allow thawing in your refrigerator overnight before reheating the turkey meatballs in your oven or on the stove.