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
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
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
Instructions
For the Meatballs
- Heat oven to 375 and line a baking sheet with parchment paper.
- In a large mixing bowl, add the egg and cream and whisk to combine.
- Add the ground turkey, onion, garlic, salt, basil and Parmesan.
- Stir to combine and then add the breadcrumbs and stir again until incorporated.
- Use an ice cream scoop to portion out the meatballs, placing on the baking sheet about a quarter-inch apart.
- 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
- In a large sauté pan set to medium low heat, melt the butter and add the onion and garlic.
- Sauté until fragrant and the onions become translucent, about two minutes.
- Add the spinach in batches, stirring and adding more as the spinach wilts.
- Cook until most of the liquid is absorbed, about 5-8 minutes, then add the cream, broth, salt and grated nutmeg.
- Continue to cook for 2-3 minutes or until the sauce is thickened.
