35-Minute Creamy Spinach Turkey Meatballs Recipe You’ll Crave

I’m always on the hunt for easy weeknight dinners that don’t skimp on flavor, and these creamy spinach turkey meatballs are my latest obsession. Picture this: juicy turkey meatballs packed with fresh spinach, swimming in the creamiest sauce that comes together with just a handful of ingredients. The first time I made these, my husband went back for thirds – and he’s usually the “where’s the beef?” type! What I love most is how they feel indulgent but are actually pretty darn healthy. Plus, they come together faster than you can say “takeout” – we’re talking under 40 minutes from fridge to table. Trust me, this recipe is about to become your new go-to when you need something satisfying without the fuss.

Why You’ll Love These Creamy Spinach Turkey Meatballs

Let me tell you why these little flavor bombs will become your new weeknight heroes:

• Quick & easy – Ready in 35 minutes flat (even faster if you recruit tiny kitchen helpers to roll the meatballs!)
• Secretly healthy – Packed with protein and sneaky greens that even picky eaters won’t notice
• Creamy comfort – That luscious sauce feels indulgent but uses just half a cup of cream
• One-pan wonder – Brown, bake and serve in the same dish (hello, easy cleanup!)
• Meal prep magic – Makes fantastic leftovers that taste even better the next day

I’ve made these at least a dozen times, and they never disappoint. The spinach keeps them juicy, the Parmesan adds that umami punch, and the cream sauce… oh, that cream sauce! You’ll want to lick the plate clean. Check out more of my favorite recipes while you wait for these to bake!

Ingredients for Creamy Spinach Turkey Meatballs

Here’s everything you’ll need to make these dreamy meatballs – I promise it’s all simple stuff you might already have:

• 1 lb ground turkey – I prefer 93% lean for juicier meatballs
• 1 cup fresh spinach, finely chopped (pack it lightly when measuring)
• 1/2 cup breadcrumbs – Panko works great, or use gluten-free if needed
• 1 egg, lightly beaten – Our binding agent!
• 1/4 cup grated Parmesan – Freshly grated melts better than the pre-shredded kind
• 1 tsp garlic powder & 1 tsp onion powder – My dynamic flavor duo
• 1/2 tsp salt & 1/4 tsp black pepper – Adjust to your taste
• 1/2 cup heavy cream – The magic sauce maker (see notes for dairy-free swaps)
• 1 tbsp olive oil – For that perfect golden-brown sear

Pro tip: If your spinach looks sad, give it a quick ice water bath to perk up those leaves before chopping!

Equipment You’ll Need

Gather these trusty kitchen tools – nothing fancy required:

• Large mixing bowl – For combining all those delicious ingredients
• Oven-safe skillet – My cast iron works perfectly for browning then baking
• Baking dish – If your skillet isn’t oven-safe, any 9×13 dish will do
• Wooden spoon – For gentle mixing (or just use your clean hands!)
• Measuring cups/spoons – Because eyeballing never works for me

That’s it! No special gadgets needed – just basic kitchen essentials you probably already have.

How to Make Creamy Spinach Turkey Meatballs

Okay, let’s get cooking! These meatballs come together so easily – just follow these simple steps and you’ll have dinner on the table before you know it. The secret is not to rush the browning step – those golden edges make all the difference!

Step 1: Mix the Ingredients

First, preheat your oven to 375°F (190°C) – this gives it time to get nice and hot while you prep. Now grab that big mixing bowl and dump in your ground turkey, chopped spinach, breadcrumbs, egg, Parmesan, and all those lovely spices. Here’s my trick: use your hands to mix everything together! It might feel messy, but trust me, nothing combines ingredients better than your fingers. Mix just until everything comes together – overmixing makes tough meatballs, and we want tender, juicy bites.

Step 2: Shape and Brown the Meatballs

Roll the mixture into golf ball-sized portions – I use a cookie scoop for uniform size (about 1.5 inches across). Heat your olive oil in the skillet over medium heat until it shimmers. Now here’s the important part: don’t crowd the pan! Brown the meatballs in batches if needed, turning them gently with tongs to get that gorgeous golden crust on all sides. They won’t be cooked through yet – that’s okay! We’re just building flavor here. About 2 minutes per side should do it.

Step 3: Bake with Cream

Once all your meatballs are beautifully browned, arrange them in your baking dish (or leave them in the oven-safe skillet). Slowly pour that luscious heavy cream all around them – it should pool nicely at the bottom. Pop them in the oven for 20 minutes. You’ll know they’re done when the cream has thickened slightly and the meatballs reach 165°F internally. Pro tip: give them a gentle shake halfway through baking to coat them evenly in that creamy goodness!

Tips for Perfect Creamy Spinach Turkey Meatballs

After making these dozens of times (and yes, learning from my mistakes!), here are my can’t-live-without tips:

• Hands off! Mix just until combined – overworking makes tough meatballs
• Fresh is best – Wilted spinach releases too much water and makes mushy meatballs
• Size matters – Keep them golf-ball sized for even cooking
• Don’t peek – Resist opening the oven door while baking to keep that cream from breaking
• Temp check – Use a meat thermometer to hit 165°F for perfect doneness

Oh, and one more thing – let them rest 5 minutes before serving. That cream sauce thickens up beautifully! If you want to see more of my kitchen tips, follow along on Pinterest.

Variations for Creamy Spinach Turkey Meatballs

One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried:

• Dairy-free? Swap heavy cream for coconut milk – it adds a subtle tropical note that’s surprisingly good
• Extra herby – Toss in a tablespoon of fresh basil or parsley for a brighter flavor
• Cheesy upgrade – Mix in some crumbled feta with the Parmesan for extra tang
• Spicy kick – Add a pinch of red pepper flakes to the meatball mixture

The basic recipe is perfection, but don’t be afraid to make it your own! Maybe try adding some roasted beets on the side next time!

Serving Suggestions

Oh, the possibilities! These creamy spinach turkey meatballs shine brightest when served over a bed of buttery mashed potatoes – the sauce makes the most heavenly gravy. For lighter days, try them with crisp green beans or a simple arugula salad. I love sprinkling extra Parmesan and a few spinach leaves on top for a pretty presentation. And don’t forget crusty bread for soaking up every last drop of that creamy sauce!

Storage and Reheating

These meatballs keep beautifully! Store them in an airtight container in the fridge for up to 3 days – the cream sauce actually gets richer as it sits. To reheat, I pop them in a 350°F oven for 10-15 minutes until warmed through. You can microwave them too, but go slow – 30 second bursts prevent the cream from separating. Pro tip: add a splash of milk when reheating to bring the sauce back to its silky glory!

Nutritional Information

Here’s the scoop on what you’re getting in each serving (about 4 meatballs with sauce):

• 280 calories – Light enough for seconds!
• 16g fat (7g saturated) – Mostly from that luscious cream and turkey
• 25g protein – Turkey packs a lean protein punch
• 8g carbs – Mostly from the breadcrumbs
• 420mg sodium – Easy to reduce if you’re watching salt

Remember, these are estimates – actual numbers can vary based on your exact ingredients and portion sizes. But hey, with all that spinach and lean turkey, I call this a guilt-free win! If you’re looking for other healthy options, check out my broccoli and feta salad.

Frequently Asked Questions

Can I freeze these creamy spinach turkey meatballs?
Absolutely! These freeze like a dream. Let them cool completely, then transfer to freezer bags with parchment between layers. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating – I like to add a splash of cream when warming them up to refresh the sauce.

What can I use instead of heavy cream?
For a lighter option, half-and-half works in a pinch (though the sauce won’t be quite as rich). My dairy-free friends swear by full-fat coconut milk – it gives a lovely subtle sweetness that pairs surprisingly well with the turkey and spinach.

Can I make these ahead for meal prep?
You bet! These are my go-to meal prep stars. Make them up to 3 days in advance – the flavors actually improve as they sit. Just store the meatballs and sauce together in the fridge, then reheat gently when ready to serve.

Why did my cream sauce separate?
Don’t panic! This usually happens if the oven temp was too high or you peeked too often. Just whisk in a teaspoon of cold butter while the meatballs are still hot – it’ll bring the sauce back together beautifully.

Rate This Recipe

Did you make these creamy spinach turkey meatballs? I’d love to hear how they turned out – leave a comment or star rating below! Your feedback helps me (and other home cooks) create even better recipes. For more inspiration, see my other recipes.

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