Ingredients
Scale
- 1 lb Ground Turkey (85/15 blend preferred)
- 4 oz Cream Cheese, softened
- 1/2 cup Shredded Parmesan Cheese
- 1/4 cup Almond Flour
- 1 Egg, beaten
- 2 cloves Garlic, minced
- 1 tsp Onion Powder
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Avocado Oil (for frying)
- 1 cup Fresh Spinach, chopped
- 1/2 cup Heavy Whipping Cream (for the sauce)
Instructions
- Start by gathering a large mixing bowl. Combine the ground turkey, softened cream cheese, parmesan cheese, almond flour, egg, minced garlic, onion powder, salt, and pepper. Use your hands to mix everything together until just combined. Be careful not to overwork the meat, as this can make the meatballs tough. Once mixed, roll the mixture into 12 to 16 small balls, roughly the size of a golf ball.
- Heat the avocado oil in a large skillet over medium-high heat. Once the pan is hot, carefully place the turkey meatballs into the skillet. Sear them for about 3-4 minutes per side until they develop a golden-brown crust. You may need to do this in batches to avoid crowding the pan. Once browned on all sides, remove the meatballs from the skillet and set them aside on a plate.
- Lower the heat to medium. In the same skillet, add the heavy whipping cream and chopped spinach. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—that is where the flavor lives! Stir constantly for about 2 minutes until the cream begins to bubble and thicken slightly and the spinach wilts down into a vibrant green sauce.
- Add the meatballs back into the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the top of each meatball. Cover the pan with a lid and let everything simmer together for another 5 minutes. This ensures the turkey is cooked through and the meatballs absorb all that creamy, fatty goodness. Serve immediately or portion out for your meal prep containers.
- Cook Time: 35 minutes