Description
Juicy baked turkey meatballs nestled in a rich, creamy spinach artichoke sauce. A comforting and flavorful dinner that’s perfect for any night of the week.
Ingredients
Scale
- For the Turkey Meatballs:
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- For the Creamy Spinach Artichoke Sauce:
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 3 cups fresh spinach
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix until just combined.
- Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. Drizzle with olive oil.
- Bake for 18-20 minutes, until golden and cooked through.
- While meatballs bake, make the sauce. In a large skillet over medium heat, melt the butter. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Stir in the chopped artichoke hearts, heavy cream, chicken broth, and Parmesan cheese. Cook, stirring, until the sauce thickens slightly, about 3-4 minutes.
- Add the fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
- Add the baked meatballs to the skillet and gently stir to coat with the sauce.
- Serve immediately, garnished with extra Parmesan if desired.
Nutrition
- Calories: 485
- Sugar: 4g
- Fat: 32g
- Carbohydrates: 18g
- Protein: 32g