Ingredients:

  • 5 oz (140g) fresh spinach, finely chopped and squeezed dry
  • 5 lbs ground turkey (85/15 blend recommended)
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese, plus extra for finishing
  • 1 large egg, lightly beaten
  • 1/4 cup finely minced yellow onion (lightly sautéed optional)
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • Salt & Black Pepper, to taste
  • 2 Tbsp Olive Oil
  • 1 Tbsp unsalted butter
  • 1 Tbsp all-purpose flour
  • 1 1/2 cups low sodium chicken broth
  • 1/2 cup heavy cream (35% fat)
  • Pinch of freshly grated nutmeg
  • 1 Tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Prep the Spinach: Steam or blanch spinach until wilted. Cool completely, then squeeze aggressively dry using a clean cloth or fine-mesh sieve. Finely chop the dried spinach.
  2. Mix the Meatballs: In a large bowl, gently combine ground turkey, dried spinach, Panko, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix only until everything is just combined to avoid tough meatballs.
  3. Form Meatballs: Lightly wet hands and roll the mixture into uniform 1.5-inch balls (should yield 18–20). Set aside.
  4. Brown Meatballs: Heat olive oil in a large non-stick skillet or Dutch oven over medium-high heat. Sear meatballs in batches until nicely browned on all sides. Remove and set aside. Drain excess fat, leaving about 1 tablespoon of oil/fat in the pan.
  5. Start the Roux: Reduce heat to medium. Melt butter in the same skillet. Whisk in flour and cook for 1 minute to cook out the raw taste, creating a light roux.
  6. Build the Sauce: Slowly whisk in the chicken broth until the mixture is smooth. Bring to a gentle simmer, allowing it to thicken slightly (about 3 minutes).
  7. Add Cream & Simmer: Whisk in the heavy cream and the pinch of nutmeg. Return the browned meatballs to the sauce.
  8. Finish Cooking: Cover the skillet, reduce heat to low, and simmer gently for 12–15 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F / 74°C).
  9. Final Seasoning & Serve: Stir in the fresh parsley, taste the sauce, and adjust salt and pepper as needed. Serve immediately over mashed potatoes or pasta.