Creamy Spinach Turkey Meatballs are a comforting yet wholesome dish that I love making when I want something hearty without going overboard. Juicy turkey meatballs are simmered in a rich, garlicky cream sauce with spinach, making this meal both satisfying and nutritious. I often serve it over pasta, rice, or simply with roasted vegetables, and it always feels like a cozy dinner that brings everyone together.

Creamy Spinach Turkey Meatballs Recipe

Why You’ll Love This Recipe

I like this recipe because it blends comfort food with healthy ingredients. I enjoy how the lean turkey makes the meatballs lighter while still keeping them flavorful. The spinach not only adds nutrition but also a lovely pop of green that looks beautiful on the plate. The creamy sauce ties everything together with its velvety texture, and I appreciate that I can make it with either cream or Greek yogurt depending on how indulgent or light I want it to be. What makes this dish even better is how versatile it is—I can serve it with pasta for a filling meal, over rice for a simple dinner, or even enjoy it on its own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

1 lb ground turkey (preferably lean)
1 cup fresh spinach, chopped (or frozen spinach, thawed and drained)
½ cup breadcrumbs (whole wheat or gluten-free if preferred)
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
1 tablespoon olive oil (for cooking the meatballs)

For the creamy sauce:

1 cup heavy cream (or Greek yogurt for a lighter option)
2 tablespoons butter
2 cloves garlic, minced
½ cup chicken broth (or vegetable broth)
¼ cup grated Parmesan cheese
½ teaspoon dried thyme
salt and pepper to taste
fresh parsley for garnish (optional)

Directions

In a large bowl, I mix the turkey, spinach, breadcrumbs, egg, garlic, oregano, basil, salt, and pepper until just combined. I form the mixture into 16–20 meatballs.
I heat olive oil in a skillet over medium-high heat and cook the meatballs in batches for about 4–5 minutes per side until browned and cooked through. I then set them aside.
In the same skillet, I melt butter, add garlic, and cook until fragrant. I stir in broth, scraping the pan, and let it simmer for 2–3 minutes.
I add cream (or yogurt) and let it simmer until slightly thickened, about 3–5 minutes. I stir in Parmesan and thyme, seasoning with salt and pepper.
I return the meatballs to the skillet, coat them in the sauce, and simmer for another 5 minutes.
I garnish with parsley and serve hot with my choice of sides.

Servings and timing

Servings: 4–6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I like to switch things up by adding shredded mozzarella inside the meatballs for a cheesy surprise. Sometimes, I replace the creamy sauce with a tomato-based marinara for a lighter take. When I’m in the mood for spice, I add red pepper flakes or fresh chili to the mixture or sauce. For a Mediterranean version, I use feta cheese in the meatballs and serve them with tzatziki.

Storage/reheating

Once cooled, I keep leftovers in an airtight container in the refrigerator for 3–4 days. For longer storage, I freeze them for up to 3 months. When reheating, I let them thaw overnight and then warm them gently on the stove in the sauce until heated through.

FAQs

Can I bake the meatballs instead of frying them?

Yes, I often bake them at 375°F (190°C) for 20–25 minutes, which makes cleanup easier and reduces the oil.

Can I use ground chicken instead of turkey?

Absolutely. I sometimes swap in ground chicken, and it works just as well while keeping the dish light.

How can I make this recipe lighter?

I replace the heavy cream with Greek yogurt or use reduced-fat cheese in the sauce for a healthier version.

Can I make these meatballs ahead of time?

Yes, I like to prepare the meatballs and refrigerate them raw for up to 24 hours before cooking. I can also freeze them raw and cook them straight from frozen.

What sides go best with these meatballs?

I usually serve them with pasta or rice, but roasted vegetables or garlic bread are also great choices.

Conclusion

Creamy Spinach Turkey Meatballs are one of those meals I keep coming back to because they’re flavorful, comforting, and nourishing all at once. I love how they can be dressed up for a special dinner or kept simple for a weeknight meal. Whether I make them creamy, cheesy, or spicy, they never fail to satisfy. This recipe has become a regular in my kitchen, and I know it will in yours too once you give it a try.