Creamy Spinach Turkey Meatballs

Creamy Spinach Turkey Meatballs are incredibly easy to make and bursting with flavor. These gluten-free, low-carb, and keto-friendly meatballs are coated in a rich, creamy spinach and sun-dried tomato sauce. They are perfect for a weeknight dinner or meal prep and pair wonderfully with rice or cauliflower rice for a healthy option.

Ingredients

For the Meatballs:

• ½ lb ground turkey meat
  
  

• ½ lb ground chicken meat
  
  

• ½ cup shredded mozzarella (or cheddar, provolone)
  
  

• 4 cloves garlic, grated + 4 cloves garlic, minced
  
  

• 1 teaspoon Italian seasoning
  
  

• ½ teaspoon red crushed chili pepper flakes (optional)
  
  

• 1 crumbled bouillon cube (optional)
  
  

• Salt and fresh cracked black pepper, to taste
  
  

• 1 cup fresh chopped cilantro (or parsley), divided
  
  

For the Sauce:

• 1 tablespoon olive oil
  
  

• 1 tablespoon butter
  
  

• 1 small yellow onion, diced
  
  

• ⅓ cup (80 ml) vegetable broth
  
  

• 5 oz jarred sun-dried tomato in oil, drained
  
  

• 1 ¾ cups heavy cream
  
  

• Salt and pepper to taste
  
  

• 3 cups baby spinach leaves
  
  

• ½ cup grated Parmesan
  
  

• 1 tablespoon fresh parsley, chopped
  
  

Directions

1. Combine ground turkey, ground chicken, cheese, grated garlic, Italian seasoning, red chili pepper flakes, bouillon cube, chopped cilantro, and black pepper in a large bowl. Mix well and form medium-sized meatballs.
   
   

2. Heat olive oil in a large skillet over medium-low heat and cook the meatballs for 8–10 minutes, turning them on all sides until browned and cooked through. Set aside.
   
   

3. In the same skillet, melt butter and sauté garlic until fragrant. Add onion and stir-fry until translucent.
   
   

4. Add sun-dried tomatoes and cook for 1-2 minutes, then pour in vegetable broth and let the sauce reduce slightly.
   
   

5. Lower the heat, add heavy cream, and bring to a simmer while stirring. Season with salt and pepper to taste.
   
   

6. Add spinach and allow it to wilt into the sauce. Stir in Parmesan cheese and let it melt into the sauce.
   
   

7. Add the cooked meatballs back into the pan and spoon the sauce over them. Garnish with fresh parsley and serve.
   
   

Nutritional Value by Grams (per serving approx.)

• Calories: 350 kcal
  
  

• Carbohydrates: 5 g
  
  

• Protein: 32 g
  
  

• Fat: 23 g
  
  

• Saturated Fat: 10 g
  
  

• Cholesterol: 120 mg
  
  

• Sodium: 800 mg
  
  

• Potassium: 540 mg
  
  

• Fiber: 2 g
  
  

• Sugar: 3 g
  
  

• Vitamin A: 3000 IU
  
  

• Vitamin C: 30 mg
  
  

• Calcium: 150 mg
  
  

• Iron: 3 mg