
Add this easy meal to your dinner line up this week! These Low-Carb Creamy Spinach Turkey Meatballs are easy and simple with a flavorful base and spinach.
An easy weeknight meal
The week should always include easy meals. If you work full-time, or a stay-at-home parent, whatever you do, you don't want to spend a long time in the kitchen making a meal. You want something simple and easy to whip up. That's where these Creamy Spinach Turkey Meatballs come in. You can add a vegetable as a side or eat these meatballs solo. It doesn't matter what you pair it with, you'll enjoy these meal.
What make this recipe unique? Well it contains two types of meat!
- Ground Turkey
- Ground Chicken
- Spinach
- Sun-dried tomato
I never use sun-dried tomatoes in my recipes and now I NEED to find a way to incorporate them into every dish I made. They're perfectly sweet and pairs well with the spinach and cheese in this recipe. Very good!
What are some swaps you can make?
You can swap out the cheese I used with vegan cheese if you want to make this recipe diary-free. I also used heavy cream in this recipe and I know that some brands do make a dairy-free cream. You can make this recipe healthy for you if you have any food allergies or you simply don't like any of the ingredients I used.
Making the Low-Carb Spinach Turkey Meatballs
In a medium-sized bowl you need to add the following ingredients to a bowl. Mix everything together until it's fully blended. Using your hand or a cookie scoop if you don't want to touch the meat, scoop the mixture into a ball and set the meatballs on a plate.

- Ground turkey meat
- Ground chicken meat
- ½ cup shredded mozzarella + parmesan mixture
- 2 tbs minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic salt
- Sprinkle of red crushed chili pepper flakes
- 1 chicken bouillon packet
- Sprinkle salt and black pepper
Put a pan on the stove with 2 tbs of olive oil, put your stovetop on medium and place the meatballs when the pan is hot. Cook until it's still slightly pink and set aside. I don't like to cook them all the way because once you make your sauce the meatballs will finish cooking then.



On the side, chop up your yellow onion. In the same pan, add in your chopped yellow onion along, 1 tbs of minced garlic, and 1 tbs of butter or olive oil. I cooked this until the onions were slightly soft. With your sun-dried tomato you have to drain the jar. It's super oily. I used my pasta strainer to do this. Once you drain them of the oil add it to the onion and garlic mixture on the stove. Mix this up. Follow this step up with ⅓ cup of vegetable broth, heavy cream, and ½ cup parmesan. Mix this up and then add in the baby spinach until it wilts. Once these steps are done then you will pop your meatballs back in and coat it with the sauce. Let this sizzle for a few minutes until they finish cooking. Remember we left the meatballs slightly pink for this reason.



Enjoy this meal with a side or alone but I believe they taste better on their own. My husband LOVED this dish, he went back for seconds!
Leave me a comment if you make this recipe and make sure you rate it for me!

Creamy Spinach Turkey Meatballs
Ingredients
- Ground turkey
- Ground chicken
- ½ cup Shredded mozzarella + parmesan mixture
- 2 tablespoon Minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon Garlic Salt
- 1 teaspoon Red crushed chili pepper flakes
- 1 chicken bouillon packet
- Sprinkle salt & pepper
- 1 teaspoon Parsley
- 2 teaspoon Olive oil (for the stove top)
- 1 tablespoon Butter (for the stove top)
- 1 Yellow onion diced
- ⅓ cup Vegetable broth
- 1 Jar sun-dried tomato, drained of oil
- 1 ¾ cup Heavy cream
- Handful of baby spinach
- 1 cup Grated Parmesan
Instructions
- In a bowl, combine ground turkey and ground chicken, cheese, minced garlic, Italian seasoning, bouillon packet, sprinkle of red chili pepper flakes, chopped salt and black pepper. Mix well with your hands or spoon like I did and form medium balls. Arrange the meatballs on a plate and set them aside. I used a cookie scoop so I didn't have to touch the meat
- Add 2 tbs of olive oil to the stove on medium-head and add the meatballs on when the pan gets warm. Cook them until they're still slightly pink. We're going to finish cooking the meatballs when the heavy-cream mixture is on the stove. But make sure the outsides of the meatball are brown. We don't want the meatball fully raw.
- Chop your onion on the side.
- Once the meatballs look good, put them on a place and add the butter, diced onions, and garlic. Mix until the onions look soft. Add in the Jar sun-dried tomato. MAKE SURE YOU DRAIN THE OIL.
- While you're mixing this together. Add in the vegetable broth and heavy cream. Mix.
- Add in your baby spinach and mix until it wilts.
- Pop the meatballs back in and coat them in the heavy cream mixture. Sizzle the meatballs in the mixture until the meatballs are cooked. If you need to confirm they're cooked just take one out and cut it open. If you need more cook time just let them sit and cook.
- Enjoy alone nice and warm or make a side to eat the meatballs with!
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