Description
Juicy turkey meatballs swimming in a velvety spinach cream sauce? This 30-minute dinner might just make you forget about traditional beef versions forever.
Ingredients
Scale
- 1 lb (454g) ground turkey (93% lean)
- 1 cup (30g) fresh spinach, finely chopped
- 1/3 cup (33g) breadcrumbs
- 1/4 cup (25g) grated Parmesan cheese
- 1 large egg, beaten
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1 cup (30g) fresh spinach, chopped
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground turkey, chopped spinach, breadcrumbs, Parmesan, beaten egg, garlic, Italian herbs, salt, and pepper. Mix gently until just combined.
- Form mixture into 16-18 golf ball-sized meatballs with slightly damp hands.
- Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides in batches, about 2-3 minutes per side. Transfer to a plate.
- In the same skillet, add butter and melt. Add onion and cook until translucent, about 3-4 minutes.
- Add garlic and cook for 30 seconds, then sprinkle flour over mixture and stir for 1 minute.
- Gradually whisk in chicken broth, stirring continuously. Bring to a simmer and cook for 2 minutes.
- Stir in heavy cream, Parmesan cheese, and thyme. Simmer for 2-3 minutes.
- Add chopped spinach and stir until wilted.
- Return meatballs to the skillet, cover, and simmer for 8-10 minutes until meatballs reach 165°F internal temperature.
- Taste sauce and adjust seasonings before serving.