There’s something undeniably comforting about a bowl of tender, juicy turkey meatballs swimming in a velvety garlic-Parmesan spinach sauce. This Mediterranean-inspired recipe is one of those meals that feels indulgent yet nourishing — combining lean protein with rich cream, earthy greens, and bursts of sun-dried tomato flavor.
The first time I made this dish, it was a chilly evening, and I wanted something hearty but not heavy. I remembered the way my Nonna used to make creamy spinach bakes with parmesan and garlic — so I took that inspiration and folded it into a new classic: moist turkey meatballs tucked into a skillet of creamy goodness. Whether you’re serving it for a cozy family dinner or meal prepping for the week, this is a recipe that delivers comfort, nutrition, and downright deliciousness.
Drawing from your love for creamy, savory dishes (like the Greek Turkey Meatballs with Creamy Tzatziki Sauce, and Chicken & Bell Pepper Burrito Wraps) and protein-packed meals (like the Honey Balsamic Glazed Chicken from May 30, 2025), these meatballs are a must-try. Let’s dive in!
Table of Contents
Why You’ll Love This Turkey Meatballs Recipe
- Healthier twist with lean turkey and fresh spinach
- Bold Mediterranean flavors — sun-dried tomatoes, garlic, and Parmesan
- Creamy yet balanced thanks to just the right touch of heavy cream
- Meal-prep friendly and reheats like a dream
- Naturally gluten-free adaptable with a breadcrumb swap
Juicy Turkey Meatballs in Garlic-Parmesan Spinach Cream Sauce
Equipment
- Large mixing bowl (for meatballs)
- Baking sheet
- Parchment paper or silicone baking mat
- Large skillet (for sauce)
- Spatula or wooden spoon (for sauce)
- Knife and cutting board (for garlic, onion, spinach, tomatoes)
- Measuring cups and spoons
- Oven
- Small bowl (for egg)
- Grater (for Parmesan)
Ingredients
- 1 lb ground turkey
- ½ tsp salt
- ¼ tsp black pepper
- 2 cloves garlic minced
- ¼ cup finely chopped onion
- 1 egg
- ½ cup breadcrumbs
- ¼ cup grated Parmesan
- 2 tbsp chopped parsley
- 2 cloves garlic minced
- 2 tbsp butter
- 2 cups fresh spinach chopped
- ¼ cup sun-dried tomatoes chopped
- 1 cup heavy cream
- ¼ cup grated Parmesan
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground turkey 🦃, salt 🧂, pepper 🌶️, garlic 🧄, onion 🧅, egg 🥚, breadcrumbs 🥖, Parmesan 🧀, and parsley 🌿. Mix well and form into meatballs.
- Place meatballs on the baking sheet and bake for 18–20 minutes until golden and cooked through.
- While meatballs bake, melt butter 🧈 in a skillet over medium heat. Sauté garlic 🧄 until fragrant, then add spinach 🥬 and sun-dried tomatoes 🍅. Cook until wilted.
- Pour in heavy cream 🥛 and Parmesan 🧀, season with salt and pepper 🧂. Simmer until thickened slightly. Add baked meatballs to the sauce and simmer for 5 minutes before serving.
What you will need + & Substitutions
For the Meatballs:
- 1 lb ground turkey – or use ground chicken for a similar lean option
- ½ tsp salt & ¼ tsp black pepper
- 2 cloves garlic, minced
- ¼ cup finely chopped onion
- 1 egg – acts as a binder
- ½ cup breadcrumbs – substitute with almond flour for low-carb
- ¼ cup grated Parmesan – Romano or Pecorino work too
- 2 tbsp chopped parsley – swap with fresh basil or cilantro
For the Sauce:
- 2 cloves garlic, minced
- 2 tbsp butter – or use olive oil
- 2 cups fresh spinach, chopped – kale can also be used
- ¼ cup sun-dried tomatoes, chopped – for sweet, tangy pops
- 1 cup heavy cream – or half-and-half for a lighter sauce
- ¼ cup grated Parmesan
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prep & Preheat
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This helps the meatballs cook evenly and makes cleanup a breeze.
Step 2: Make the Meatballs
In a large bowl, mix together ground turkey, salt, pepper, garlic, onion, egg, breadcrumbs, Parmesan, and parsley. Don’t overwork the meat — just mix until combined.
👉 Tip: Wet your hands before rolling the meatballs to prevent sticking. Aim for 1.5-inch balls — you should get about 16.
Step 3: Bake Until Golden
Place the meatballs on the baking sheet and bake for 18–20 minutes, or until lightly golden and cooked through (internal temp should reach 165°F).
Step 4: Make the Cream Sauce
While the meatballs are baking, melt butter in a large skillet over medium heat. Sauté garlic until fragrant (about 1 minute), then add spinach and sun-dried tomatoes. Cook until spinach is wilted.
Step 5: Add the Cream & Cheese
Pour in the heavy cream and stir in Parmesan. Simmer gently for 3–4 minutes, until slightly thickened.
👉 Pro Tip: Don’t let the cream boil — simmer gently to avoid curdling.
Step 6: Combine & Finish
Add the baked meatballs to the skillet. Spoon sauce over them and let simmer together for 5 minutes. This helps the flavors marry beautifully.
Topping Suggestions
- Extra grated Parmesan
- Cracked black pepper
- Chopped fresh parsley or basil
- A drizzle of good olive oil
- Toasted pine nuts (for crunch and a nutty finish)
Nutritional Information (Per Serving)
- Calories: 395 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 165 mg
Storage & Reheating
- Storage:
- Store meatballs and sauce in an airtight container in the refrigerator for up to 3 days to maintain flavor and texture.
- Tip: Keep sauce and meatballs separate if possible to prevent sogginess .
- Freezing:
- Freeze cooked meatballs (without sauce) in a freezer-safe container for up to 2 months. Freeze sauce separately. Thaw in the fridge overnight before reheating.
- Tip: Portion meatballs for easy meals.
- Reheating:
- Reheat meatballs and sauce in a skillet over medium-low heat with a splash of cream for 5–7 minutes, or in the microwave for 1–2 minutes, stirring halfway.
- Tip: Add fresh herbs after reheating.
Ingredient Substitutions Recap
- Ground Turkey → Ground Chicken: Similar lean protein.
- Breadcrumbs → Panko: Crispier texture.
- Parmesan → Nutritional Yeast: Vegan cheesy flavor.
- Heavy Cream → Coconut Cream: Dairy-free richness.
- Spinach → Kale: Heartier green alternative.
What to Serve With Turkey Meatballs
This dish is rich and savory, so it’s perfect with lighter or fresh sides. Try these:
- Orzo or couscous with lemon zest
- Garlic-roasted cauliflower or broccoli
- Crisp green salad with balsamic vinaigrette
- Toasted pita bread or crusty baguette
- Quinoa pilaf with herbs and lemon
- Roasted Zucchini: Light, healthy complement.
- Sparkling Water with Lime: Refreshing, clean drink.
FAQs
Can I make the meatballs ahead of time?
Yes! You can prep and shape the meatballs up to 24 hours ahead and keep them in the fridge. Bake them when ready to serve.
Can I use ground chicken or beef?
Absolutely. Ground chicken works similarly to turkey. For beef, you may want to reduce the cream or fat content slightly.
Can I lighten up the cream sauce?
Try using half-and-half or evaporated milk for a lighter version. It won’t be quite as rich, but still delicious.
If you’re looking for a hearty yet balanced dish with bold Mediterranean flavor, these juicy turkey meatballs in garlic-Parmesan spinach cream sauce are sure to impress. Whether it’s a weeknight dinner or a cozy Sunday meal, this dish brings together comfort and freshness in every bite.
I’d love to hear how yours turn out! Drop a comment below or tag your culinary creations on social media. Let’s keep the kitchen conversation going!
