When it comes to dinner time, there are days when I have two things I really want: a comfort meal that comes together quickly. These Baked Turkey Meatballs with Sun-dried Tomato Cream Sauce checked both boxes and a bonus is the easy cleanup after dinner! This meal came together quickly, minimal prep makes this dish effortless, and the flavors are heavenly together.
Try this easy and flavorful dinner recipe: Baked Turkey Meatballs with Sun-dried Tomato Cream Sauce. Quick, delicious, and perfect for a comforting meal.
Table of Contents
- Why I love this recipe
- Ingredients & Substitutions
- Equipment Needed
- How to Make
- Frequently Asked Questions
Why I love these Baked Turkey Meatballs with Sun-dried Tomato Cream Sauce
One of the reasons I absolutely love this recipe is for the flavors. The sun-dried tomatoes with the creamy sauce are just divine and I truly think I could repeat this meal every week without getting tired of it.
Another reason I love this recipe is how quickly it comes together and how effortless it is. From start to finish, you are looking at 25 minutes or less to get dinner on the table. Not much can beat a meal in under 30 minutes and this one can be done even quicker.
Lastly, I love this meal because it is equally as comforting as it is to quickly put together. It’s high in protein, and healthy fats, and with a side of vegetables makes for a complete dinner.
Ingredients & Substitutions
- Ground Turkey – you can use ground chicken
- Panko – you could use regular breadcrumbs
- 1 Egg
- Parmesan
- Onion powder
- Garlic powder
- Italian seasoning
- Olive oil
- Salt & pepper
- Butter
- Sun-dried tomatoes, in olive oil
- Half and half – you can use all cream
- Chicken broth – you can use vegetable broth or water
- Garlic
- Lemon
- Spinach
Equipment Needed
- Knife
- Cutting board
- Baking sheet with parchment paper
- Bowl
- Measuring cups and spoons
- Braiser or large skillet with high sides
- Whisk
How to Make Baked Turkey Meatballs with Sun-dried Tomato Cream Sauce
Start by preheating your oven to 425 degrees and line a baking sheet with parchment paper.
In a bowl add your meatball ingredients: ground turkey, panko, egg, 1 cup of the parmesan, garlic powder, onion powder, Italian seasoning, olive oil, salt, and pepper. Mix these ingredients together and using about two tablespoons of the mixture, form your meatballs.
Place your meatballs on your parchment-lined baking sheet and bake for about 18 minutes or until they reach 165 degrees internally.
While your meatballs are baking, make your sun-dried tomato cream sauce.
To make your sauce start by adding the butter, sun-dried tomatoes, garlic, and Italian seasoning to your pan over medium heat. Saute for 60-90 seconds.
Next, add in your broth and half and half. Bring this to a simmer.
Once simmering, add in the other cup of parmesan and mix until the cheese has fully melted. Taste and add salt if needed.
Now simmer to let your sauce thicken. This should take about 5 minutes or less.
After your sauce has thickened a bit add in your lemon juice and your spinach. Mix everything together until your spinach has wilted.
Add your fully cooked meatballs to the sauce and serve immediately. Enjoy!
Frequently Asked Questions
Can I make this ahead?
You could make the meatballs ahead. You could either get them prepped, rolled, and store in the fridge until you are ready to bake them or you could even bake them ahead of time, store them in the fridge, and re-heat them when you are ready to eat dinner. I would not make the cream sauce ahead of time and would make that fresh at dinner time…it really only takes 10 minutes or less to put together.
What would you serve the meatballs with?
There are a couple of ways to serve this. As is, of course, with maybe a side salad. You could serve them on top of mashed potatoes. Also, you could serve this dish with pasta!
More Dinner Recipes Like These Baked Turkey Meatballs with Sun-dried Tomato Cream Sauce
Baked Turkey Meatballs with Sun-Dried Tomato Cream Sauce
Ingredients
- 1 lb Ground Turkey
- 1 cup Panko
- 1 Egg
- 2 cup Parmesan freshly grated, divided
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 2 tsp Italian seasoning
- 3 Tbsp Olive oil
- Salt & pepper
- 5 Tbsp Butter
- 1 cup Sun-dried tomatoes chopped
- 1 cup Half and half
- 1.5 cups Chicken broth
- 2 Garlic cloves minced
- 1 Lemon juiced
- 5 oz Spinach
Instructions
- Start by preheating your oven to 425 degrees and line a baking sheet with parchment paper.
- In a bowl add your meatball ingredients: ground turkey, panko, egg, 1 cup of the parmesan, garlic powder, onion powder, Italian seasoning, olive oil, salt, and pepper. Mix these ingredients together and using about two tablespoons of the mixture, form your meatballs.
- Place your meatballs on your parchment-lined baking sheet and bake for about 18 minutes or until they reach 165 degrees internally.
- While your meatballs are baking, make your sun-dried tomato cream sauce.
- To make your sauce start by adding the butter, sun-dried tomatoes, garlic, and Italian seasoning to your pan over medium heat. Saute for 60-90 seconds.
- Next, add in your broth and half and half. Bring this to a simmer.
- Once simmering, add in the other cup of parmesan and mix until the cheese has fully melted. Taste and add salt if needed
- Now simmer to let your sauce thicken. This should take about 5 minutes or less.
- After your sauce has thickened a bit add in your lemon juice and your spinach. Mix everything together until your spinach has wilted.
- Add your fully cooked meatballs to the sauce and serve immediately. Enjoy!
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