BEST EVER SPINACH MEATBALLS – omarezepte24

I’ll never forget the first time I tried making meatballs. They were dry, bland, and frankly, a disaster. Determined to redeem myself, I experimented for months, tweaking ingredients and methods until I finally landed on a recipe that was juicy, flavorful, and packed with hidden veggies. Now, years later, I’m thrilled to share my perfected recipe for Creamy Spinach Turkey Meatballs – a dish so delicious, even the pickiest eaters will be begging for more. Today, I’m sharing all my secrets for the most amazing Creamy Spinach Turkey Meatballs you’ll ever make!

The Magic of Creamy Spinach Turkey Meatballs

Let’s face it: meatballs are a weeknight dinner staple for a reason. They’re versatile, kid-friendly, and can be adapted to countless flavor profiles. But sometimes, you want something a little bit *extra*. That’s where these Creamy Spinach Turkey Meatballs come in. We’re not just talking about ordinary meatballs swimming in a basic sauce. We’re talking about tender, juicy turkey meatballs, bursting with hidden spinach, enveloped in a luscious, creamy sauce that will have everyone licking their plates clean.

The key to these meatballs is the perfect balance of flavors and textures. The ground turkey provides a lean protein base, while the spinach adds moisture, nutrients, and a subtle sweetness. The creamy sauce brings it all together, creating a symphony of deliciousness that’s both comforting and satisfying.

Why Turkey Meatballs?

You might be wondering why I chose turkey over beef or pork. Well, there are several reasons! Turkey is a leaner protein source, making these meatballs a healthier option without sacrificing flavor. It also has a milder taste than beef, allowing the other ingredients, like the spinach and herbs, to really shine. And trust me, you won’t miss the beef at all! These turkey meatballs are incredibly flavorful and satisfying.

The Creamy Spinach Turkey Meatballs Recipe: Step-by-Step

Alright, let’s get down to business! This recipe might seem a little intimidating at first, but I promise it’s much easier than you think. Just follow these step-by-step instructions, and you’ll be enjoying a plate of delicious Creamy Spinach Turkey Meatballs in no time.

Ingredients:

• For the Meatballs:
• 1 pound ground turkey
• 1 cup frozen spinach, thawed and squeezed dry
• 1/2 cup breadcrumbs (panko or Italian seasoned)
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup chopped onion
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• For the Creamy Sauce:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Optional: Red pepper flakes for a touch of heat

Instructions:

1. Prepare the Spinach: Thaw the frozen spinach completely. This is crucial! Once thawed, squeeze out as much excess water as possible. I like to use a clean kitchen towel or cheesecloth for this. You want the spinach to be almost completely dry; otherwise, your meatballs will be too wet.
2. Combine Meatball Ingredients: In a large bowl, combine the ground turkey, squeezed spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped onion, oregano, salt, and pepper.
3. Mix Gently: Gently mix all the ingredients together with your hands. Be careful not to overmix, as this can make the meatballs tough. You want everything just combined. The mixture should feel moist but not overly wet.
4. Form the Meatballs: Roll the mixture into 1-inch meatballs. I find that using a small ice cream scoop helps to create uniform-sized meatballs. Place the meatballs on a plate or baking sheet.
5. Brown the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs to the skillet in a single layer, being careful not to overcrowd the pan. Brown the meatballs on all sides, about 2-3 minutes per side. They don’t need to be cooked through at this point; you just want to get a nice sear on them.
6. Remove the Meatballs: Remove the browned meatballs from the skillet and set them aside on a plate.
7. Make the Creamy Sauce: In the same skillet, melt the butter over medium heat.
8. Whisk in the Flour: Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. The roux should be a light golden color.
9. Gradually Add the Broth: Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth.
10. Simmer the Sauce: Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly.
11. Stir in the Cream and Parmesan: Stir in the heavy cream, Parmesan cheese, and garlic powder. Season with salt and pepper to taste. If you want a little kick, add a pinch of red pepper flakes.
12. Add the Meatballs Back to the Sauce: Gently add the browned meatballs back to the skillet, making sure they are submerged in the sauce.
13. Simmer and Cook Through: Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened to your desired consistency. The internal temperature of the meatballs should reach 165°F (74°C).
14. Serve and Enjoy: Serve the Creamy Spinach Turkey Meatballs over pasta, rice, mashed potatoes, or even on their own as an appetizer. Garnish with fresh parsley or a sprinkle of Parmesan cheese.

Success Tips for Perfect Creamy Spinach Turkey Meatballs

Want to guarantee meatball perfection? Here are a few golden tips that will set you up for success:

• Don’t Skip Squeezing the Spinach! This is the most important step! Excess moisture in the spinach will result in soggy meatballs. Squeeze, squeeze, squeeze until you think you’ve squeezed enough, then squeeze some more!
• Handle the Meatball Mixture Gently: Overmixing the meatball mixture will result in tough meatballs. Mix just until the ingredients are combined.
• Use a Cookie Scoop for Uniform Size: Using a cookie scoop or small ice cream scoop will help you create uniform-sized meatballs, which will ensure that they cook evenly.
• Don’t Overcrowd the Pan: When browning the meatballs, don’t overcrowd the pan. Cook them in batches if necessary. Overcrowding the pan will lower the temperature of the oil and cause the meatballs to steam instead of brown.
• Taste and Adjust Seasoning: Before adding the meatballs back to the sauce, taste the sauce and adjust the seasoning as needed. You might want to add more salt, pepper, garlic powder, or even a pinch of red pepper flakes.

Serving Suggestions

These Creamy Spinach Turkey Meatballs are incredibly versatile and can be served in a variety of ways. Here are a few of my favorite serving suggestions:

• Over Pasta: Toss the meatballs and sauce with your favorite pasta shape, such as spaghetti, fettuccine, or penne.
• With Rice: Serve the meatballs and sauce over a bed of fluffy white rice or brown rice.
• On Mashed Potatoes: Spoon the meatballs and sauce over creamy mashed potatoes for a comforting and satisfying meal.
• As an Appetizer: Serve the meatballs on their own as an appetizer, with toothpicks for easy grabbing.
• In Sandwiches: Stuff the meatballs and sauce into hoagie rolls for a delicious and hearty meatball sub.

Variations and Substitutions

Want to put your own spin on this recipe? Here are a few variations and substitutions you can try:

• Use Different Ground Meat: While I love using ground turkey for this recipe, you can also use ground beef, ground pork, or a combination of meats.
• Add Different Vegetables: Feel free to add other vegetables to the meatball mixture, such as shredded carrots, zucchini, or bell peppers.
• Use Different Herbs: Experiment with different herbs, such as basil, thyme, or rosemary.
• Make it Spicy: Add a pinch of red pepper flakes to the meatball mixture or the sauce for a touch of heat.
• Use Different Cheese: Try using different types of cheese, such as mozzarella, provolone, or Asiago.
• Make it Gluten-Free: Use gluten-free breadcrumbs to make this recipe gluten-free.
• Add a touch of freshness Incorporate fresh herbs like chopped parsley or basil into the meatball mixture or as a garnish for added flavor and visual appeal.

Don’t Forget These Other Delicious Recipes!

If you’re looking for more easy and delicious dinner ideas, be sure to check out these other recipes:

Craving something sweet and savory? You’ll adore Sweet Chili Meatballs Crockpot, an effortless and flavorful dish perfect for busy weeknights. Or, if you’re in the mood for a creamy pasta dish, you absolutely must try Crockpot Garlic Parmesan Chicken Pasta – it’s an easy “dump and forget” recipe that’s guaranteed to be a family favorite! For a quick and easy one-pan meal, check out Creamy Chicken Sausage Orzo, it’s a one-pan meal with zero cleanup! You can also try Parmesan Garlic Chicken Pasta for another quick and easy one-pan meal. And for a healthy and flavorful option, try Ground Turkey and Zucchini Skillet – it’s a delicious and easy one-pan recipe that’s perfect for a light and healthy meal.

Make-Ahead and Freezing Instructions

These Creamy Spinach Turkey Meatballs are perfect for making ahead of time or freezing for later. Here’s how:

Make-Ahead Instructions:

You can prepare the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking. Simply follow the recipe up to the point of browning the meatballs. Then, place the meatballs in an airtight container and store them in the refrigerator. When you’re ready to cook them, continue with the recipe as directed.

You can also prepare the creamy sauce ahead of time and store it in the refrigerator for up to 24 hours. Simply follow the recipe up to the point of adding the meatballs to the sauce. Then, let the sauce cool completely and store it in an airtight container in the refrigerator. When you’re ready to cook the meatballs, reheat the sauce over medium heat, then add the browned meatballs and continue with the recipe as directed.

Freezing Instructions:

These Creamy Spinach Turkey Meatballs can be frozen for up to 3 months. To freeze them, follow the recipe up to the point of cooking the meatballs in the sauce. Then, let the meatballs cool completely and place them in a single layer on a baking sheet lined with parchment paper. Freeze for 1-2 hours, or until the meatballs are solid. This will prevent them from sticking together when you store them in a freezer bag.

Once the meatballs are frozen solid, transfer them to a freezer bag or airtight container. When you’re ready to eat them, you can cook them directly from frozen. Simply add the frozen meatballs to a skillet with your favorite sauce and simmer until they are heated through. You can also bake the frozen meatballs in the oven at 350°F (175°C) for about 20-25 minutes, or until they are heated through.

The creamy sauce can also be frozen. Let the sauce cool completely and store it in a freezer-safe container. When you’re ready to use it, thaw the sauce in the refrigerator overnight. You may need to whisk the sauce to smooth it out after thawing. Then, reheat the sauce over medium heat and continue with the recipe as directed.

Conclusion

There you have it – my foolproof recipe for Creamy Spinach Turkey Meatballs! I hope you’ll give this recipe a try and discover just how delicious and easy it is to make. With a few simple ingredients and a little bit of love, you can create a meal that your whole family will enjoy. So go ahead, gather your ingredients, and get cooking! I promise you won’t be disappointed.

Creamy Spinach Turkey Meatballs

Amelia

These Creamy Spinach Turkey Meatballs are a delicious and healthy weeknight dinner option. Tender turkey meatballs, packed with spinach, are simmered in a luscious, creamy Parmesan sauce. Serve over pasta, rice, or mashed potatoes for a comforting and satisfying meal.

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

• Large bowl

• Measuring cups and spoons

• Garlic press

• Chopping board

• Knife

• Large skillet

• Whisk

• Spoon

• Kitchen towel or cheesecloth

• Small ice cream scoop or cookie scoop

• Plate or baking sheet

• Lid for skillet

• 1 pound ground turkey
• 1 cup frozen spinach, thawed and squeezed dry
• ½ cup breadcrumbs panko or Italian seasoned
• ¼ cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• ¼ cup chopped onion
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cups chicken broth
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• ¼ teaspoon garlic powder
• Salt and pepper to taste
• Optional: Red pepper flakes for a touch of heat
• Fresh parsley, for garnish optional

• Thaw the frozen spinach completely. Once thawed, squeeze out as much excess water as possible using a clean kitchen towel or cheesecloth. The spinach should be almost completely dry.

• In a large bowl, combine the ground turkey, squeezed spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped onion, oregano, salt, and pepper.

• Gently mix all the ingredients together with your hands. Be careful not to overmix, as this can make the meatballs tough. Mix until just combined. The mixture should feel moist but not overly wet.

• Roll the mixture into 1-inch meatballs. Using a small ice cream scoop helps to create uniform-sized meatballs. Place the meatballs on a plate or baking sheet.

• Heat the olive oil in a large skillet over medium heat. Add the meatballs to the skillet in a single layer, being careful not to overcrowd the pan. Brown the meatballs on all sides, about 2-3 minutes per side. They don’t need to be cooked through at this point; you just want to get a nice sear on them.

• Remove the browned meatballs from the skillet and set them aside on a plate.

• In the same skillet, melt the butter over medium heat.

• Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. The roux should be a light golden color.

• Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth.

• Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly.

• Stir in the heavy cream, Parmesan cheese, and garlic powder. Season with salt and pepper to taste. If desired, add a pinch of red pepper flakes.

• Gently add the browned meatballs back to the skillet, making sure they are submerged in the sauce.

• Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened to your desired consistency. The internal temperature of the meatballs should reach 165°F (74°C).

• Serve the Creamy Spinach Turkey Meatballs over pasta, rice, mashed potatoes, or even on their own as an appetizer. Garnish with fresh parsley or a sprinkle of Parmesan cheese.

For best results, ensure the spinach is thoroughly squeezed dry. Overmixing the meatball mixture will result in tough meatballs, so handle gently. Taste the sauce and adjust seasonings as needed before adding the meatballs back in. Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool meatballs and sauce separately, then store in freezer-safe containers for up to 3 months. Reheat thoroughly before serving. For a richer sauce, use whole milk instead of heavy cream.