Creamy Spinach Turkey Meatballs

There’s something so comforting about a plate of meatballs—especially when they’re nestled in a creamy, dreamy sauce that begs to be sopped up with a crusty piece of bread. I first made these Creamy Spinach Turkey Meatballs on a chilly evening when I was craving something hearty but still light enough not to weigh me down. The result? A dish that’s become a regular in my weeknight rotation, packed with tender turkey, vibrant spinach, and a luscious sauce that ties it all together.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. These are simple, wholesome, and full of flavor:

• Ground turkey – I love using 93% lean for the perfect balance of tenderness and juiciness.
• Fresh spinach – A handful of greens adds color, nutrients, and a lovely texture.
• Breadcrumbs – Panko works beautifully for a light, airy bite.
• Parmesan cheese – Freshly grated, please! It adds a salty, nutty depth.
• Garlic & onion – Because what’s a meatball without these aromatic essentials?
• Egg – Our trusty binder to keep everything together.
• Heavy cream & chicken broth – The base of our silky, dreamy sauce.
• Seasonings – A simple mix of salt, pepper, and Italian herbs does the trick.

How to Make Creamy Spinach Turkey Meatballs

Now, let’s get cooking! These meatballs come together in just a few easy steps:

1. Prep the spinach. Sauté it briefly with a touch of garlic until wilted, then let it cool and chop it finely. This ensures it blends seamlessly into the meatballs.
2. Mix the meatball ingredients. In a large bowl, combine the turkey, spinach, breadcrumbs, Parmesan, egg, minced garlic, and seasonings. Gently mix with your hands—just until everything is incorporated. Overmixing can make the meatballs tough.
3. Shape and cook. Roll the mixture into 1½-inch balls (a cookie scoop helps here!). Brown them in a skillet with a little olive oil, then set aside. Don’t worry about cooking them through—they’ll finish in the sauce.
4. Make the creamy sauce. In the same skillet, sauté onions and garlic, then pour in the broth and cream. Let it simmer until slightly thickened before adding the meatballs back in. A few more minutes, and voilà—dinner is served!

Tip: If your sauce thickens too much, just stir in a splash of broth to loosen it up. And don’t skip deglazing the pan—those browned bits add so much flavor!

Pro Tips, Variations, and Substitutions

These creamy spinach turkey meatballs are incredibly versatile, so don’t be afraid to make them your own! Here are a few ideas to customize them:

• Swap the protein: Ground chicken, beef, or even plant-based crumbles work well in place of turkey.
• Make it dairy-free: Use coconut milk or cashew cream instead of heavy cream, and skip the Parmesan or use a dairy-free alternative.
• Add extra veggies: Finely chopped mushrooms or grated zucchini blend beautifully into the meatball mixture.
• Spice it up: A pinch of red pepper flakes or a dash of smoked paprika adds a lovely warmth.
• For crispier meatballs: Brown them in a skillet before transferring to the oven for baking.

What to Serve with Creamy Spinach Turkey Meatballs

These meatballs are delicious on their own, but pairing them with the right sides makes them a complete meal. Here are some of our favorites:

• Mashed potatoes or cauliflower mash: The creamy sauce pairs perfectly with fluffy mashed potatoes or a lighter cauliflower version.
• Buttered noodles or rice: A simple bed of pasta or rice soaks up the delicious sauce.
• Crusty bread: For dipping and scooping up every last bit of that creamy goodness.
• Roasted vegetables: A side of roasted carrots, Brussels sprouts, or asparagus adds a nice contrast.
• Fresh salad: A crisp green salad with a tangy vinaigrette balances the richness.

Storage and Reheating Tips

These meatballs store beautifully, making them great for meal prep or leftovers:

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze cooked meatballs (with or without sauce) in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently in a saucepan over low heat, adding a splash of broth or cream if the sauce thickens too much. You can also microwave in 30-second intervals, stirring in between.

Frequently Asked Questions

Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatball mixture up to a day in advance and keep it covered in the fridge until ready to cook. You can also fully cook and freeze them for later.

Can I use frozen spinach?
Yes! Just be sure to thaw and squeeze out all excess moisture before adding it to the meatball mixture.

How do I prevent my meatballs from falling apart?
Make sure your mixture isn’t too wet (squeeze out spinach well!) and avoid overmixing. Chilling the shaped meatballs for 15–20 minutes before cooking also helps them hold together.

Can I make this in a slow cooker?
Yes! Brown the meatballs first, then transfer to a slow cooker with the sauce and cook on low for 4–5 hours.

Final Thoughts

There’s something so comforting about a plate of tender, flavorful meatballs smothered in a creamy sauce. Whether you’re serving them for a cozy weeknight dinner or prepping meals for the week, these creamy spinach turkey meatballs are sure to become a favorite. I hope you love them as much as we do—happy cooking!