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–+ servings

Veggie Turkey Meatballs in Cream Sauce

Layla @ Poppy Trail Table
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Inactive Refrigerator Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

Meatballs

  • 1 to 2 tablespoons extra-virgin olive oil
  • 2 pounds ground turkey (85/15)
  • 10 ounces fresh spinach (or 10 ounce frozen spinach thawed and drained)
  • 1 medium zucchini, grated
  • 1 cup plain breadcrumbs (gluten-free if preferred)
  • 2 large eggs
  • 1 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 2 medium shallots, finely diced
  • 1 teaspoon Italian seasoning
  • salt & fresh ground pepper, to taste

Cream Sauce

  • 1 tablespon extra-virgin olive oil
  • shallot & garlic, half of previously cooked
  • 1 cup tomatoes, chopped
  • ½ cup dry white wine
  • 1 cup chicken stock
  • ⅓ cup heavy cream
  • 1 tablespoon lemon
  • salt & pepper, to taste

Instructions
 

For the meatballs

  • In a large skillet, sauté the shallot in olive oil over medium heat for 3 minutes, add garlic and sauté another 30 seconds. Remove from the skillet and reserve half for the sauce.
  • Using the same skillet, sauté fresh spinach and grated zucchini in a olive oil until the spinach is wilted and the zucchini's liquid is evaporated. *If you are using frozen spinach; thaw, drain and squeeze until as much liquid is gone as possible. Sauté the zucchini as recommended in this step.
  • In a medium mixing bowl, combine ground turkey, shallots & garlic, grated parmesan, egg, spinach, zucchini, bread crumbs, Italian seasoning, salt & pepper. Gently mix with your hands just until combined. Form into golf ball sized meatballs, be careful not to over handle the meatballs.
  • Place the meatballs on a tray and place them in the refrigerator to chill for at least 30 minutes.
  • Sauté the meatballs olive oil over medium high heat in batches so meatballs are not touching. Turn every 2 to 3 minutes until browned all over. Set aside the cooked meatballs to rest while you make the sauce. Set aside and keep warm while making the sauce.

For the cream sauce

  • Over medium heat sauté chopped tomatoes in olive oil until broken down and the liquid has reduced. Add reserved shallots & garlic.
  • Add white wine to deglaze skillet and reduce by half. Then add chicken stock and cream, reduce down and allow the sauce to thicken at a slow simmer for 8 to 10 minutes. Add lemon juice.
  • Add meatballs and simmer another 5 minutes until meatballs are hot.
  • Sprinkle with a generous amount of grated parmesan cheese and remove from heat. Serve and enjoy!
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