If you’re craving something ultra-cozy yet weeknight-easy, Creamy Spinach Turkey Meatballs will be your new go-to! Tender turkey and chicken meatballs, swirled with a garlicky, cheesy spinach cream sauce, come together in under an hour for a dish that’s soothing, satisfying, and destined to become a family favorite.

Why You’ll Love This Recipe

Ultra-Creamy Comfort: The luscious spinach and cream sauce clings to every bite of juicy turkey meatballs for a velvety, dreamy dinner.
Sneaky Veggie Boost: Baby spinach melts into the sauce for brilliant color and nutrition, even spinach skeptics will ask for seconds.
Weeknight-Friendly: With a handful of pantry staples and a single skillet, you’ll have dinner on the table in under 40 minutes.
Endlessly Adaptable: Swap cheeses, herbs, or even the protein for countless delicious variations.

Creamy Spinach Turkey Meatballs Recipe - Recipe Image

Ingredients You’ll Need

What I adore most about these Creamy Spinach Turkey Meatballs is how their flavor comes from simple whole ingredients—each bringing its own magic to the skillet. Let’s walk through them and see why they matter (and where you can get a little creative, too!).

Ground turkey & ground chicken: A blend of lean turkey and chicken keeps everything extra tender and light—no dryness here!
Shredded mozzarella (or cheddar, provolone): Cheese inside the meatballs adds moisture, flavor, and a perfect, subtle melt.
Garlic (grated and minced): Using both grated and minced garlic layers in flavor, making the sauce aromatic without overpowering.
Italian seasoning & red crushed chili pepper flakes: Brings bold herby warmth; flakes add a delicate hint of heat—use more or less, to taste.
Cilantro or parsley: Fresh herbs wake up the meatballs, balancing the richness of the sauce.
Bouillon cube: Crumbling this into the mix bumps up savory depth (it’s optional, but so worth it).
Salt and black pepper: For crucial seasoning—layer it in stages.
Olive oil & butter: Olive oil is for browning; a touch of butter delivers richness to the pan sauce.
Yellow onion: Diced onion becomes wonderfully sweet and soft, forming the base of the sauce.
Vegetable broth: This adds body and balances out all the creamy, cheesy goodness.
Sun-dried tomatoes in oil: These little gems add tangy, sweet bursts and gorgeous color—be sure to drain off the oil.
Heavy cream: Where all the “creamy” magic happens—you’ll want a good, thick cream here.
Baby spinach leaves: Bright and vibrant, these wilt in for a silky, subtle finish.
Grated Parmesan: A generous handful takes the sauce over the top, lending umami and salty-sweet complexity.
Fresh parsley: For a finishing pop of freshness right before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of Creamy Spinach Turkey Meatballs is how effortlessly you can riff on them with what’s already in your fridge. Try one of these tasty twists—or invent your own to suit every mood and occasion!

Cheese Swap: Smoked provolone, sharp cheddar, or even a creamy pepper jack can add excitement to your meatball mix or the sauce.
More Veggies: Toss in diced zucchini, mushrooms, or bell peppers to the skillet before wilting in the spinach for even more nutrition and color.
Herb Your Way: Prefer basil, dill, or even a little fresh oregano instead of parsley or cilantro? Go for it—this recipe welcomes all your garden picks.
Make It Spicier: A pinch of extra chili flakes, a splash of hot sauce, or even diced jalapeños can turn up the heat!
Alternate Proteins: Ground pork, all turkey, or even plant-based alternatives work beautifully if you want to mix things up.

How to Make Creamy Spinach Turkey Meatballs

Step 1: Mix and Shape the Meatballs

In a large bowl, combine the ground turkey, ground chicken, shredded cheese, grated garlic, Italian seasoning, chili flakes, crumbled bouillon (if using), plenty of fresh chopped cilantro (or parsley), and freshly cracked black pepper. Dive in with clean hands or a fork, gently mixing everything together until just combined. The mixture should be soft, but not too sticky. Now, roll the mixture into medium-sized balls—aim for about the size of a golf ball—and set them aside on a plate.

Step 2: Brown the Meatballs

Set a large skillet over medium-low heat and melt a tablespoon of olive oil. Once shimmering, add your meatballs in a single layer—don’t overcrowd the pan. Let them brown on all sides, gently turning every couple minutes, until they’re deeply golden and cooked through (about 8–10 minutes). Remove the meatballs to a clean plate and cover loosely with foil to keep warm while you make the sauce.

Step 3: Sauté Aromatics

In the same skillet, melt the butter. Toss in the diced onion and a pinch of salt, and cook for about two minutes until the onions become translucent and wonderfully fragrant. Add the minced garlic and sauté for just 30 seconds—until your kitchen smells like absolute heaven. Scrape up any browned bits stuck to the skillet from the meatballs—those are packed with flavor!

Step 4: Make the Creamy Sauce

Pour in the vegetable broth, stirring to deglaze the skillet (this is your flavor jackpot!). Next, add the drained sun-dried tomatoes and heavy cream, and season with salt and cracked black pepper. Bring to a gentle simmer—don’t boil—then add in the fresh baby spinach. Stir until the spinach wilts down into the luscious cream.

Step 5: Finish and Serve

Return the browned meatballs to the skillet along with any juices that collected on the plate. Spoon a bit of the sauce over the top, cover, and let everything simmer together for another 2–3 minutes so the flavors mesh. Right before serving, sprinkle over the grated Parmesan and a generous handful of fresh parsley. Give it all a final toss, then bring the pan to the table with a big serving spoon—you’re ready to dive in!

Pro Tips for Making Creamy Spinach Turkey Meatballs

Don’t Overwork Your Meat: Mix the turkey and chicken just until combined to keep the meatballs light and juicy—overmixing makes them dense.
Use Fresh Garlic Two Ways: Grated garlic in the meatballs gives a mellow sweetness, while minced garlic in the sauce delivers aromatic punch—don’t skip either for layered flavor.
Brown in Batches if Needed: Crowding the pan steams the meatballs instead of browning—cook in two batches if your skillet is small for the best golden crust.
Simmer Gently for Creamiest Sauce: Bring the sauce just to a simmer and keep the heat low to prevent the cream from separating and to coax out the flavors.

How to Serve Creamy Spinach Turkey Meatballs

Garnishes

Give your Creamy Spinach Turkey Meatballs a flourish with freshly chopped parsley or extra cilantro for color and brightness. A sprinkling of extra Parmesan adds a salty, nutty finish that’s always welcome. If you want a little zip, a light twist of freshly cracked black pepper right before serving works wonders.

Side Dishes

These saucy meatballs practically beg for a cozy starch to soak up every drop of their creamy spinach gravy—think fluffy mashed potatoes, buttered egg noodles, or pillowy rice. For a lighter touch, spoon them over cauliflower mash or serve alongside roasted veggies for a balanced, nourishing meal.

Creative Ways to Present

Try nestling the meatballs and their creamy spinach sauce into toasted sub rolls for a decadent sandwich, or pile them high over garlic toast for an elegant appetizer. For parties, serve mini-version meatballs in tiny bowls (or even as skewers drizzled with sauce) for guaranteed crowd-pleasers.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Spinach Turkey Meatballs keep beautifully in the refrigerator. Transfer cooled meatballs and sauce into an airtight container, and refrigerate for up to 3 days. The flavors get even more delicious as they settle overnight!

Freezing

To freeze, let both sauce and meatballs cool completely, then place in freezer-safe bags or containers. They’ll keep well for up to 2 months. For best texture, you may want to freeze the meatballs and sauce separately.

Reheating

Gently reheat meatballs and sauce together over low heat on the stovetop, stirring occasionally and adding a splash of broth or cream if needed to loosen the sauce. Microwave reheating works too—just use medium power to avoid splitting the creamy sauce.

FAQs

Can I make Creamy Spinach Turkey Meatballs ahead of time?

Absolutely! You can form and brown the meatballs a day in advance, then chill them. When ready, simply warm them in the sauce as directed. This actually enhances the flavor and makes dinner a breeze.
Is there a way to make Creamy Spinach Turkey Meatballs dairy-free?

Yes! Simply use your favorite dairy-free cheese in the meatballs and a plant-based cream (like cashew or coconut milk) in the sauce. Nutritional yeast can substitute for Parmesan for a cheesy kick.
Can I bake the turkey meatballs instead of pan-frying?

You sure can! Arrange formed meatballs on a lined baking sheet and bake at 400°F (200°C) for about 15–18 minutes, until golden and cooked through. Then proceed with the sauce as written.
How do I keep the meatballs from falling apart?

Be gentle when mixing and avoid overhandling the meat—just enough to hold the mixture together. Also, make sure your skillet and oil are hot before adding meatballs, which helps form a crust to keep them intact.

Final Thoughts

There’s nothing quite as heartwarming as a skillet full of Creamy Spinach Turkey Meatballs—rich, savory, and full of vibrant flavor. I hope you’ll give this recipe a whirl soon (be ready for happy faces and second helpings!). Enjoy every bite and let it be your new comfort food classic.

Creamy Spinach Turkey Meatballs Recipe