Description
These tender baked turkey meatballs are nestled in a rich, creamy spinach artichoke sauce. A wholesome and satisfying meal perfect for any night of the week.
Ingredients
Scale
- For the Meatballs:
- 1 lb ground turkey (93/7)
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- For the Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 3 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground turkey, panko, Parmesan, egg, garlic, onion powder, oregano, salt, pepper, and parsley. Mix gently until just combined.
- Form into 1.5-inch meatballs (about 18-20) and place on the prepared baking sheet.
- Bake for 18-20 minutes, or until cooked through and golden brown.
- While meatballs bake, make the sauce: In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
- Add chopped artichoke hearts and cook for 2-3 minutes. Add spinach and cook until wilted, about 2 minutes.
- Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer.
- Stir in Parmesan cheese and red pepper flakes (if using). Season with salt and pepper to taste. Simmer for 2-3 minutes until slightly thickened.
- Add the baked meatballs to the sauce, turning to coat. Serve immediately, garnished with additional parsley or Parmesan if desired.
Notes
For a lighter version, substitute half-and-half for the heavy cream. Meatballs can also be made ahead and reheated gently in the sauce.
Nutrition
- Calories: 420
- Sugar: 3g
- Fat: 28g
- Carbohydrates: 12g
- Protein: 32g