Ingredients

1/2 lb (220g) ground turkey meat

1/2 lb (220g) ground chicken meat

1/2 cup shredded mozzarella (or cheddar, provolone…)

4 cloves garlic, grated

4 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon red crushed chili pepper flakes, optional

1 crumbled bouillon cube, optional

Salt and fresh cracked black pepper, to taste

1 cup fresh chopped cilantro (or parsley), divided

1 tablespoon olive oil

1 tablespoon butter

1 small yellow onion, diced

1/3 cup (80ml) vegetable broth

5 ounces (150g) jarred sun-dried tomato in oil, drained of oil

1 3/4 cups heavy cream

Salt and pepper, to taste

3 cups baby spinach leaves

1/2 cup grated Parmesan

1 tablespoon fresh parsley, chopped

Instructions

Step 1: In a large bowl, combine ground turkey, ground chicken, shredded mozzarella, grated garlic, Italian seasoning, crumbled bouillon cube, red chili flakes (if using), half of the chopped cilantro, and fresh cracked black pepper. Mix well using your hands or a fork. Form the mixture into medium-sized meatballs and arrange them on a plate. Set aside.

Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Cook the turkey meatballs for 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through. Remove the meatballs to a clean plate and set aside.

Step 3: In the same skillet, melt 1 tablespoon of butter in the remaining juices. Add the minced garlic and cook until fragrant, about one minute. Add the diced onion and stir-fry until translucent. Stir in the drained sun-dried tomatoes and cook for 1 to 2 minutes to release their flavors.

Step 4: Pour in the vegetable broth and let the sauce reduce slightly. Then, reduce heat to low and add the heavy cream. Bring to a gentle simmer, stirring occasionally. Season with salt and pepper to taste.

Step 5: Add the baby spinach leaves to the sauce and cook until wilted. Stir in the grated Parmesan cheese and allow the sauce to simmer for another minute until the cheese melts.

Step 6: Return the cooked turkey meatballs to the pan, sprinkle with the remaining chopped parsley, and spoon the creamy sauce over each meatball. Serve warm over steamed vegetables, cauliflower rice for a keto option, or your choice of rice or pasta.

Tips & Variations

For extra flavor, you can add a splash of white wine to the sauce before adding the heavy cream.

Substitute fresh parsley with basil or oregano for a different herb twist.

Use ground beef or pork if you prefer a different meat texture.

If you want a spicier dish, increase the crushed chili flakes or add a pinch of cayenne pepper.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs in advance and refrigerate them before cooking. Cook them just before serving to keep them juicy and fresh.

Can I freeze the meatballs and sauce?

Yes, you can freeze the cooked meatballs and sauce separately in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.