You know those nights when you’re craving something rich and creamy, but your brain is waving a red flag at the idea of anything too heavy? This is your golden middle ground. These baked turkey meatballs in a luscious spinach artichoke sauce aren’t just satisfying—they’re smart. Whether you’re watching your carbs, aiming for more protein, or simply want a cozy dish that doesn’t derail your goals, this recipe has your name on it.
There’s something incredibly comforting about the combo of warm, seasoned meatballs nestled in a creamy sauce. And when you get that satisfaction with a nutritious twist? That’s when your dinner becomes a win-win. Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas
The Perfect Weeknight Solution: Why These Turkey Meatballs Are a Must-Make
You don’t need a full hour and a pantry full of gourmet ingredients to pull off something delicious. These turkey meatballs are all about efficiency and flavor. Here’s why you’ll find yourself making this on repeat:
- Quick: Just 15 minutes to prep, 20 minutes in the oven.
- Health-conscious: Baked, not fried, and packed with lean protein.
- Crowd-pleasing: Whether you’re feeding picky eaters or foodie friends, this dish hits the spot.
- Versatile: Serve it solo, with veggies, over zucchini noodles, or even tucked into a pita.
Ingredients You’ll Need for Baked Turkey Meatballs in Creamy Spinach Artichoke Sauce
Meatball Mixture (High-Protein & Flavor-Packed)
| Ingredient | Amount |
|---|---|
| Ground turkey | 1 lb |
| Egg | 1 |
| Breadcrumbs (low-carb optional) | 1/3 cup |
| Parmesan cheese | 1/4 cup |
| Italian seasoning | 1 tsp |
| Salt and pepper | To taste |
| Garlic powder | 1/2 tsp |
| Onion powder | 1/2 tsp |
Creamy Spinach Artichoke Sauce
| Ingredient | Amount |
| Olive oil | 1 tbsp |
| Spinach (fresh) | 4 cups |
| Artichoke hearts (chopped) | 1 cup |
| Cream cheese | 4 oz |
| Milk (or dairy-free alternative) | 1/2 cup |
| Parmesan cheese | 1/4 cup |
| Greek yogurt | 1/4 cup |
| Garlic (grated) | 2 cloves |
| Red pepper flakes | 1/4 tsp |
| Onion powder | 1/2 tsp |
| Salt and pepper | To taste |
How to Make Baked Turkey Meatballs Step-by-Step
Step 1 – Prep Your Oven and Baking Sheet
Start by preheating your oven to 400°F. Line a baking sheet with foil and give it a quick spray of nonstick cooking spray. This ensures easy cleanup and no sticking.
Step 2 – Mix Up the Meatballs
In a large bowl, combine everything except the turkey. Once the spices, cheese, and crumbs are well mixed, gently fold in the turkey with your hands. Mix just until combined to keep the meatballs from turning tough.
Use a tablespoon or small cookie scoop to portion out the mixture. Roll each portion into a ball and place them evenly on your prepared sheet.
Step 3 – Bake Until Juicy and Golden
Slide the sheet into the oven and bake for 15 to 20 minutes. You’re aiming for an internal temperature between 160°F and 165°F. The outside should be lightly golden while the inside stays juicy.
Creamy Spinach Artichoke Sauce: The Ultimate Pairing
Build Layers of Flavor
While the meatballs bake, start your sauce. Heat olive oil in a large skillet over medium-high heat. Toss in your chopped artichokes and fresh spinach. Sprinkle in some salt and pepper. Cook until the spinach wilts down and the artichokes soften slightly.
Now stir in your grated garlic, onion powder, and a dash of red pepper flakes. Let everything cook together for one more minute to deepen the flavor.
Make It Creamy (But Light!)
Add in the cream cheese and stir until it melts into the veggies. Pour in the milk and turn the heat down to medium-low. Let the sauce simmer until it begins to thicken—this usually takes about 5 to 7 minutes.
Stir in the Parmesan cheese until it fully melts, then take the skillet off the heat. Finally, mix in the Greek yogurt. This gives your sauce that silky, creamy finish without feeling overly rich.
Pro Tip
If the sauce feels a bit too thick, just add a small splash of milk and stir it in. You’re looking for a consistency that hugs the meatballs but doesn’t drown them.
Bringing It All Together
Once your meatballs are done, gently nestle them into the skillet of warm sauce. Use a spoon to coat each one until they’re bathed in creaminess. This is where the magic really happens.
Serve them right out of the skillet or spoon them over your favorite base. Cauliflower mash, roasted veggies, or just a big bowl and a fork—you can’t go wrong.
Make It Your Own: Customization Tips
Ingredient Swaps & Variations
- Use ground chicken, beef, or even plant-based meat instead of turkey.
- Try mozzarella instead of Parmesan for a milder taste.
- Want a smoky twist? Add a pinch of smoked paprika.
Serving Suggestions
- Over cauliflower rice or zucchini noodles
- With roasted Brussels sprouts or asparagus
- In a low-carb wrap for a meal on the go
Nutrition Breakdown (Per Serving)
| Nutrient | Amount |
| Calories | ~320 |
| Protein | 28–30g |
| Carbs | ~7g |
| Fats | ~18g |
| Fiber | ~2g |
| Servings | 4 |
Frequently Asked Questions About Baked Turkey Meatballs in Creamy Spinach Artichoke Sauce
Can I freeze the baked turkey meatballs?
Yes! Let them cool completely, then freeze in an airtight container. The sauce freezes well separately, too.
What makes these turkey meatballs low carb?
They’re made with lean protein, minimal breadcrumbs, and paired with a vegetable-rich sauce instead of pasta.
Can I make this dairy-free?
Absolutely. Use dairy-free cream cheese, plant milk, and coconut-based yogurt.
How do I avoid dry meatballs?
Don’t overmix the meat and make sure not to overbake them. A splash of milk in the mix can help with moisture too.
Final Thoughts: Your New Go-To for Healthy, Comforting Dinners
This isn’t just another meatball recipe. It’s your solution to those nights when you want flavor, nutrition, and comfort in one dish. From the creamy sauce to the juicy turkey bites, everything works in harmony.
You deserve meals that taste indulgent without the side of guilt. So go ahead, bookmark this one. Make it your own. Add it to your weekly rotation. And most of all—enjoy every bite.
Ready to Bring Comfort Back to Your Weeknight Routine?
Whip up this Baked Turkey Meatballs in Creamy Spinach Artichoke Sauce tonight and discover how satisfying healthy can truly be. Share your version in the comments below or tag a fellow foodie to spread the flavor love!
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Baked Turkey Meatballs in Creamy Spinach Artichoke Sauce: A Comforting High-Protein Dinner You’ll Crave
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
- Baked turkey meatballs in creamy spinach artichoke sauce—high protein, low carb, and perfect for comfort food cravings.
Ingredients
- For the Meatballs:
- 1 pound lean ground turkey
- 1 large egg
- 1/3 cup panko breadcrumbs (use gluten-free if desired)
- 2 tablespoons shredded Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and ground black pepper, to taste
- For the Spinach Artichoke Sauce:
- 2 teaspoons olive oil
- 5 ounces fresh baby spinach
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 2 cloves garlic, finely grated
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and ground black pepper, to taste
- 3 ounces low-fat cream cheese
- 3/4 cup low-fat milk
- 1/4 cup shredded Parmesan cheese
- 1/2 cup plain Greek yogurt (low-fat or full-fat)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with foil and lightly coat it with cooking spray.
- In a large bowl, mix all ingredients for the meatballs—except the turkey—until well combined. Add in the ground turkey and gently mix with your hands. Avoid overmixing to keep the meatballs tender.
- Use a tablespoon or cookie scoop to portion out the meat and roll into balls. Arrange evenly on the prepared baking sheet.
- Bake for 15–20 minutes or until the internal temperature reaches 160°F to 165°F.
- While the meatballs are baking, heat olive oil in a large skillet over medium-high heat. Add spinach and chopped artichokes. Season with salt and pepper. Cook, stirring often, until the spinach wilts.
- Add grated garlic, onion powder, and red pepper flakes. Cook for 1 more minute, then stir in cream cheese until fully melted.
- Pour in the milk and reduce heat to medium-low. Let the sauce simmer gently, stirring often, until it begins to thicken.
- Stir in Parmesan cheese until melted. Remove from heat and mix in Greek yogurt. Taste and adjust seasoning as needed.
- Add the baked meatballs to the sauce and stir until they’re fully coated. If the sauce is too thick, stir in a splash of milk until desired consistency is reached.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal per serving
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