Creamy Spinach Turkey Meatballs are a delightful twist on a classic dish that brings together the rich flavors of turkey and the vibrant freshness of spinach. As someone who loves experimenting in the kitchen, I can assure you that these meatballs are not only delicious but also incredibly versatile. Originating from Italian cuisine, meatballs have been a beloved staple in many households around the world, and adding a creamy spinach sauce elevates them to a whole new level of comfort food.
People adore creamy spinach turkey meatballs for their tender texture and the way they effortlessly blend wholesome ingredients. The combination of lean turkey and nutrient-packed spinach makes this dish a healthier option without sacrificing flavor. Plus, the creamy sauce adds a luxurious touch that makes every bite feel indulgent. Whether served over pasta, in a sub, or on their own, these meatballs are sure to become a favorite in your home. Join me as we dive into this delicious recipe that is perfect for any occasion!
Ingredients:
- 1 pound ground turkey
- 2 cups fresh spinach, chopped
- 1/2 cup breadcrumbs (preferably whole wheat)
- 1/4 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil (for cooking)
- 1 cup marinara sauce (store-bought or homemade)
- 1/2 cup heavy cream
- Fresh basil or parsley for garnish (optional)
Preparing the Meatball Mixture
Let’s start by preparing the meatball mixture. This is where all the flavors come together, and trust me, it’s going to be delicious!
- In a large mixing bowl, combine the ground turkey, chopped spinach, breadcrumbs, grated Parmesan cheese, and softened cream cheese. The cream cheese adds a lovely creaminess to the meatballs.
- Add the egg to the mixture. This will help bind everything together. Make sure to crack the egg into a separate bowl first to avoid any shell mishaps!
- Next, add the minced garlic, onion powder, Italian seasoning, and a generous pinch of salt and pepper. I like to season generously because it really enhances the flavor of the meatballs.
- Using your hands (or a spoon if you prefer), mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.
Forming the Meatballs
Now that we have our mixture ready, it’s time to form the meatballs!
- Preheat your oven to 400°F (200°C). This will ensure that the meatballs cook evenly and get a nice golden color.
- Using your hands, scoop out about 2 tablespoons of the mixture and roll it into a ball. Place the meatball on a baking sheet lined with parchment paper. Repeat this process until all the mixture is used up. You should get about 20 meatballs, depending on the size you make them.
- Once all the meatballs are formed, you can lightly drizzle them with olive oil. This will help them brown nicely in the oven.
Cooking the Meatballs
Now it’s time to cook these little flavor bombs!
- Place the baking sheet with the meatballs in the preheated oven and bake for about 20-25 minutes, or until they are cooked through and have a nice golden color on the outside. You can check for doneness by cutting one in half; it should be no longer pink in the center.
- While the meatballs are baking, let’s prepare the creamy sauce. In a medium saucepan, heat the marinara sauce over medium heat. Once it starts to simmer, reduce the heat to low.
- Add the heavy cream to the marinara sauce, stirring well to combine. This will create a rich and creamy sauce that pairs perfectly with the meatballs. Let it simmer gently for about 5 minutes, stirring occasionally.
Assembling the Dish
Now that everything is cooked, it’s time to bring it all together!
- Once the meatballs are done baking, carefully remove them from the oven. You can use a spatula to transfer them to the saucepan with the creamy marinara sauce.
- Gently stir the meatballs in the sauce, making sure they are well coated. Let them simmer in the sauce for an additional 5-10 minutes. This allows the flavors to meld together beautifully.
- If you like, you can serve the meatballs over a bed of pasta, rice, or even zucchini noodles for a low-carb option. Just spoon the creamy sauce over the top and garnish with fresh basil or parsley for a pop of color and flavor.
Serving Suggestions
These creamy spinach turkey meatballs are versatile and can be served in various ways. Here are a few ideas:
- Total Time: 40 minutes
- Yield: 20–24 meatballs 1x
- 1 pound ground turkey
- 2 cups fresh spinach, chopped
- 1/2 cup breadcrumbs (preferably whole wheat)
- 1/4 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
- 1 cup marinara sauce (store-bought or homemade)
- Fresh basil leaves for garnish (optional)
- In einer großen Schüssel das Hackfleisch, den gehackten Spinat, die Semmelbrösel, den geriebenen Parmesan und den weichen Frischkäse vermengen.
- Das Ei in die Schüssel schlagen.
- Den gehackten Knoblauch, Zwiebelpulver, italienische Gewürze sowie eine großzügige Prise Salz und Pfeffer hinzufügen.
- Mit den Händen alles gut vermischen, bis es gerade so kombiniert ist.
- Mit sauberen Händen eine kleine Menge der Mischung (ca. 1,5 Zoll im Durchmesser) nehmen und zu einer Kugel formen.
- Die geformten Fleischbällchen auf ein mit Backpapier ausgelegtes Backblech legen.
- Den Rest der Mischung weiter formen, bis alle Fleischbällchen geformt sind.
- In einer großen Pfanne das Olivenöl bei mittlerer Hitze erhitzen.
- Die Fleischbällchen vorsichtig in die Pfanne geben, darauf achten, die Pfanne nicht zu überfüllen.
- Die Fleischbällchen etwa 5-7 Minuten auf jeder Seite braten, bis sie goldbraun und durchgegart sind.
- Die Fleischbällchen auf einen mit Papiertüchern ausgelegten Teller legen, um überschüssiges Öl aufzusaugen.
- In derselben Pfanne die Marinara-Sauce hinzufügen.
- Zusätzlich 1/4 Tasse Frischkäse in die Marinara-Sauce einrühren.
- Die Sauce bei niedriger Hitze etwa 5 Minuten köcheln lassen, dabei gelegentlich umrühren.
- In einer Servierschüssel eine Schicht der cremigen Marinara-Sauce auf den Boden gießen.
- Die gekochten Fleischbällchen vorsichtig auf die Sauce legen.
- Die restliche Sauce über die Fleischbällchen träufeln.
- Nach Belieben mit frischen Basilikumblättern garnieren und heiß servieren!
- Feel free to customize the meatballs by adding your favorite herbs or spices.
- You can also substitute ground turkey with ground chicken or beef if preferred.
- For a healthier option, serve with zucchini noodles or whole grain pasta.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Conclusion:
In summary, these Creamy Spinach Turkey Meatballs are an absolute must-try for anyone looking to elevate their weeknight dinners with a dish that is both delicious and nutritious. The combination of tender turkey, vibrant spinach, and a rich, creamy sauce creates a flavor profile that is sure to impress your family and friends. Plus, they are incredibly versatile! You can serve them over a bed of pasta, alongside a fresh salad, or even in a warm sub for a delightful meatball sandwich. If you’re feeling adventurous, consider adding different herbs or spices to the meatball mixture, or swapping out the spinach for kale or Swiss chard for a unique twist. You could also experiment with different sauces, like a zesty marinara or a tangy pesto, to keep things exciting. I wholeheartedly encourage you to give this recipe a try and make it your own! Once you do, I would love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your delicious creation. Let’s spread the love for these Creamy Spinach Turkey Meatballs together! Happy cooking! Print
Creamy Spinach Turkey Meatballs: A Delicious and Healthy Recipe
Description
These turkey meatballs are infused with fresh spinach and creamy cheese, served in a rich marinara sauce. Ideal for a cozy dinner or meal prep, they offer a delicious and nutritious option for any occasion.
