Baked Turkey Meatballs and Lightened Up Creamed Spinach


Skip the marinara sauce and try switching up your meatballs with this easy baked turkey meatball recipe served on a bed of lightened up creamed spinach.


Baked Turkey Meatballs and Lightened Up Creamed Spinach

  • Author: Roni Proter
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 1x


Units Scale

For the Meatballs

  • 1 lb ground turkey (preferably organic and free range)
  • 1 egg, beaten
  • 1/2 tsp kosher salt
  • 1/4 cup fresh breadcrumbs
  • 1/4 cup heavy cream
  • 1 tbsp chopped fresh basil, plus more for serving
  • 1 tbsp grated Parmesan cheese, plus more for serving
  • 1/4 yellow onion, minced
  • 2 garlic cloves, minced

For the Creamed Spinach

  • 1 lb fresh baby spinach, washed (preferably organic)
  • 1 tbsp unsalted butter
  • 1/2 yellow onion, minced
  • 1/4 cup heavy cream
  • 1/4 cup chicken or vegetable stock
  • 1 tsp kosher salt
  • 1 tsp fresh cracked pepper
  • 1/2 tsp fresh grated nutmeg


For the Meatballs

  1. Heat oven to 375 and line a baking sheet with parchment paper.
  2. In a large mixing bowl, add the egg and cream and whisk to combine.
  3. Add the ground turkey, onion, garlic, salt, basil and Parmesan.
  4. Stir to combine and then add the breadcrumbs and stir again until incorporated.
  5. Use an ice cream scoop to portion out the meatballs, placing on the baking sheet about a quarter-inch apart.
  6. Bake for 15-20 minutes or until the top is golden brown. Serve with creamed spinach and fresh chopped Parmesan and basil.

For the Creamed Spinach

  1. In a large sauté pan set to medium low heat, melt the butter and add the onion and garlic.
  2. Sauté until fragrant and the onions become translucent, about two minutes.
  3. Add the spinach in batches, stirring and adding more as the spinach wilts.
  4. Cook until most of the liquid is absorbed, about 5-8 minutes, then add the cream, broth, salt and grated nutmeg.
  5. Continue to cook for 2-3 minutes or until the sauce is thickened.

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