Description
Creamy Spinach Turkey Meatballs are a low-carb, keto-friendly comfort food made with tender turkey and chicken meatballs simmered in a rich garlic cream sauce with spinach and sun-dried tomatoes. It’s a one-skillet meal perfect for busy weeknights and gluten-free lifestyles.
Ingredients
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220 g ground turkey
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220 g ground chicken
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½ cup shredded mozzarella
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4 cloves garlic, grated
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4 cloves garlic, minced
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1 tsp Italian seasoning
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½ tsp red chili flakes (optional)
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1 bouillon cube, crumbled (optional)
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Salt & black pepper, to taste
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1 cup fresh chopped cilantro or parsley (divided)
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1 tbsp olive oil
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1 tbsp butter
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1 small yellow onion, diced
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⅓ cup vegetable broth
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150 g sun-dried tomatoes (in oil, drained)
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1¾ cups heavy cream
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3 cups baby spinach
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½ cup grated Parmesan
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1 tbsp fresh parsley, for garnish
Instructions
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In a large bowl, mix turkey, chicken, mozzarella, grated garlic, Italian seasoning, chili flakes, bouillon cube, pepper, and ¾ of the chopped herbs.
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Form into medium-sized meatballs.
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Heat olive oil in a skillet over medium-low heat. Brown meatballs on all sides for 8–10 minutes. Remove and set aside.
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In the same skillet, melt butter and sauté minced garlic for 1 minute.
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Add onion; cook until translucent.
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Stir in sun-dried tomatoes and cook for 1–2 minutes.
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Add broth and simmer briefly to reduce.
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Add heavy cream and reduce heat to a gentle simmer.
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Stir in spinach and cook until wilted.
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Mix in parmesan cheese and stir until melted.
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Return meatballs to pan, coat with sauce, and garnish with remaining herbs.
Notes
Don’t overmix meat for tender results.
Adjust thickness of sauce with broth as needed.
Mozzarella can be swapped with cheddar or provolone.
Add cayenne or extra chili flakes for more heat.
Pairs well with cauliflower rice, zoodles, or light salads.
Freezer-friendly for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Plats
- Method: Skillet
- Cuisine: American