If you're' looking for a meal prep recipe that’s hearty, flavorful, and packed with protein? These Creamy Spinach Turkey Meatballs are the perfect solution.
With tender turkey meatballs smothered in a rich, creamy sauce made with spinach and sundried tomatoes, this dish is not only delicious but also easy to prepare.
Whether you’re aiming to hit your protein goals or just want a comforting meal to enjoy throughout the week, this recipe has you covered.
Why This Recipe Works for Meal Prep
Meal prepping is all about creating meals that are easy to portion, reheat well, and keep you satisfied—and these turkey meatballs check all the boxes. The high-protein content makes them ideal for post-workout recovery or staying energized during busy days, and the creamy sauce ensures they stay moist and flavorful even after reheating. Pair them with your favorite base, like brown rice, quinoa, or zucchini noodles, for a complete and balanced meal.
Ingredients for Creamy Spinach Turkey Meatballs
Here’s what you’ll need to make this high-protein meal prep recipe:
- For the Meatballs
- 2 lb Ground Turkey
- ½ cup shredded mozzarella
- 4 cloves garlic, minced
- ½ teaspoon red crushed pepper
- 1 crumbled bouillon cube
- Salt and pepper, to taste
- 1 cup fresh chopped parsley
- For the Sauce
- 2 teaspoons olive oil
- 1 small yellow onion, diced
- ⅓ cup beef broth
- 5 oz jar Sundried Tomatoes
- 1 ¾ cups heavy cream
- 3 cups spinach
- ½ cup parmesan
How to Make Creamy Spinach Turkey Meatballs
Follow these steps to whip up this protein-packed dish:
- Prepare the Meatballs
In a large mixing bowl, combine the ground turkey, mozzarella, minced garlic, crushed red pepper, bouillon cube, parsley, salt, and pepper. Mix thoroughly until all the ingredients are well combined. Form the mixture into 12 large meatballs and set them aside on a plate. - Cook the Meatballs
Heat a large skillet over medium heat and add olive oil. Place the meatballs in the skillet and cook for 8-10 minutes, turning occasionally, until they are browned and cooked through. Remove the meatballs from the skillet and set aside. (Don’t clean the skillet—you’ll use it for the sauce!) - Make the Sauce
In the same skillet, add a little more olive oil and the diced onion. Sauté until the onion is translucent, then add the sundried tomatoes, beef broth, and heavy cream. Stir the mixture and let it simmer for 2-3 minutes. Add the spinach and parmesan, stirring until the spinach wilts and the sauce thickens slightly. - Combine and Serve
Return the cooked meatballs to the skillet and gently toss them in the creamy spinach sauce until coated. Allow everything to simmer for another minute to blend the flavors. - Portion for Meal Prep
Divide the meatballs and sauce into four meal prep containers, pairing them with your favorite base. Brown rice, quinoa, or even zucchini noodles work beautifully with this dish.
Storage and Reheating Tips
- Storage: Place the meal prep containers in the refrigerator for up to 4 days.
- Reheating: Warm the meatballs and sauce in the microwave or on the stovetop until heated through. Add a splash of broth or cream if the sauce thickens too much during storage.
More High-Protein Recipes to Try
Looking for more meal prep inspiration? Check out these other protein-packed recipes:
- 24 Best High Protein Dinner Meal Prep Recipes for 2024
- 23 High Protein Chicken Meal Preps
- 30-Minute High-Protein Pasta and Broccoli Meal Prep
- Chicken Marsala Meatballs
- Cheesy Keto Chicken Meatballs
This Creamy Spinach Turkey Meatballs recipe proves that meal prep doesn’t have to be boring or repetitive. With its savory flavors and creamy texture, this dish is sure to become a staple in your weekly rotation. Ready to give it a try? Let us know how it turns out!
Yes, you can! While ground turkey is a lean and high-protein option, you can substitute it with ground chicken, beef, or pork depending on your preference. Just note that fattier meats like beef or pork may make the dish a bit richer.
To make this recipe dairy-free:
Substitute the mozzarella with a dairy-free shredded cheese alternative.
Use full-fat coconut milk or cashew cream instead of heavy cream.
Replace the parmesan with nutritional yeast for a cheesy flavor.
If you don’t have sundried tomatoes on hand, you can:
Use roasted red peppers for a slightly sweeter flavor.
Dice fresh tomatoes and sauté them with a bit of olive oil for a fresher, lighter alternative.
Make sure you thoroughly mix the ingredients, especially the mozzarella, which helps bind the meatballs.
Handle the meatballs gently and avoid overmixing, which can make them too dense.
If your mixture seems too wet, add a tablespoon of breadcrumbs or almond flour to help bind it.
Yes! Cook the meatballs as directed and let them cool completely. Store them in an airtight container or freezer bag for up to 3 months. When ready to use, defrost overnight in the fridge and reheat in the sauce.
Here are some great pairing options:
Grains: Brown rice, quinoa, or farro.
Low-carb options: Zucchini noodles, cauliflower rice, or mashed cauliflower.
Vegetables: Roasted broccoli, steamed green beans, or sautéed asparagus.
Ingredients
- 2 lb Ground Turkey
- ½ cup mozzarella shredded
- 4 cloves garlic
- ½ teaspoon red crushed pepper
- 1 ea beef bouillon cube crumbled
- Salt and pepper to taste
- 1 cup parsley chopped
- 2 teaspoons olive oil
- 1 ea yellow onion small, diced
- ⅓ cup beef broth
- 5 oz Sundried Tomatoes
- 1 ¾ cups heavy cream
- 3 cups spinach
- ½ cup parmesan
Instructions
- In a large mixing bowl, combine the turkey, mozzarella, minced garlic, seasoning, bouillon cube, chopped parsley.
- Mix together completely and then form into 12 large meatballs.
- Place on a separate plate.
- Heat a large skillet over medium heat with olive oil and place the meatballs on there.
- Cook for 8-10 minutes or until the meatballs have cooked through completely.
- Remove them from the skillet and set to the side. (Do not clean the skillet.)
- Add in olive oil and the diced onion.
- Let that sauté and then add in the sun dried tomatoes, broth, heavy cream, and spinach.
- Mix together and let simmer for 2-3 minutes.
- Potion out into 4 meal prep containers with your favorite base.
- I’m using a brown rice and quinoa mix.
Nutrition
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