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Spinach Artichoke Dip Meatballs is an easy weeknight dinner the whole family will love! Baked turkey meatballs are nestled in a creamy spinach and artichoke sauce. It’s the perfect combination of a classic comfort food and your favorite party dip!
We’re so close to summer being here, yet so far. At least in Colorado anyways. Spring is so finicky here. It can be sunny and 70 degrees one days and snowing the next.
This of course means that comfort food, like these spinach artichoke dip meatballs will be on the menu at least through the middle of May.
These meatballs can be served for dinner or they would make a great party appetizer. These are turkey meatballs and they’re baked, which helps keeps them on the lighter side. The spinach and artichoke dip sauce also uses some lighter alternatives.All that being said, you’d never suspect the lighter swaps because everything about this meal tastes rich, decadent and delicious!
Ingredients for spinach artichoke dip meatballs
- ground turkey
- egg
- panko, gluten free if needed
- Parmesan cheese
- worcestershire
- garlic powder, onion powder, dried parsley, red pepper flakes
- baby spinach
- canned artichoke hearts
- garlic
- low fat cream cheese
- low fat milk
- plain low fat Greek yogurt
How to make spinach artichoke dip meatballs
Start by mixing the ground turkey, egg, panko, Parmesan cheese, worcestershire and spices in a large bowl with your hand. Scoop out approximately tablespoon sized amounts of the meat mixture and roll them into balls. Place the meatballs on a baking sheet lined with foil and sprayed with cooking spray.
You should have approximately 20 meatballs. Bake the meatballs for 15-20 minutes or until they’re cooked through. While the meatballs bake make the spinach and artichoke dip sauce in a large skillet.
Sauté the spinach and artichokes in a little bit of olive oil. Season them with the spices. It will seem like a ton of spinach in the pan, but as you probably already know, it will wilt down to almost nothing.
Stir in the cream cheese until it melts and then add in the milk. Simmer over low heat for a couple minutes until the sauce comes together and everything is heated through. Stir in the Parmesan cheese until it melt and then turn of the heat and stir in the Greek yogurt.
At this point the meatballs should be done baking. Add them back into the skillet with the spinach and artichoke dip and stir so that the meatballs are coated in the sauce.
Tips for Juicy Turkey Meatballs
- Use ground turkey with some fat in it. I buy 93/7% ground turkey versus 99% lean. Fat adds moisture and give the meatballs flavor.
- Adding Parmesan cheese or grated onion adds moisture to the meatballs.
- Don’t over mix the meat. When you mix the meat too much the meatballs will be tough and chewy instead of light and tender.
- Don’t over bake them. Unless you’re baking huge meatballs, which these are not, the meatballs will likely be cooked through in about 15 minutes. Use a meat thermometer to check the internal temperature, which should be 165° F. Just like with chicken you can remove it from the oven when it reads 160° F. as they will continue to cook when removed from the oven.
Frequently asked questions
Can I use ground beef?
Yes. ground beef or chicken will work as an alternative to ground chicken. The baking time should be about the same as with the ground turkey.
Can I use frozen spinach?
Yes. Defrost the spinach and squeeze out all of the excess liquid before adding it to your skillet with the artichokes.
Can I use full fat or non-fat ingredients?
Of course, but be aware of the following. Obviously if using full fat the calories or fat will be higher and the sauce will be richer and likely thicker. If using non-fat you’ll likely have a thinner sauce and could possibly run into issues with the sauce separating or curdling.
My preference is to stick somewhere in the middle using low fat ingredients for this recipe. With low fat milk, yogurt and cream cheese you’ll still have a sauce that doesn’t sacrifice flavor and will have a nice consistency.
More Turkey Meatball Recipes
- Greek meatballs and orzo skillet
- Turkey meatballs in roasted red pepper sauce
- Skillet enchilada meatballs
- Turkey meatballs in a creamy red curry sauce
- Thai meatballs
- Healthy Swedish meatballs with cauliflower rice pilaf
Spinach Artichoke Dip Meatballs
Ingredients
Meatballs
- 1 pound lean ground turkey
- 1 egg
- 1/3 cup panko gluten-free if needed
- 2 tablespoons shredded Parmesan cheese
- 1 tablespoon worcestershire
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/4 teaspoon red pepper flakes
- Kosher salt and fresh ground black pepper to taste
Spinach Artichoke Dip Sauce
- 2 teaspoons olive oil
- 5 ounces baby spinach
- 14 ounce can artichoke hearts, drained and chopped
- 2 cloves garlic, grated
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- Kosher salt and fresh ground black pepper to taste
- 3 ounces low fat cream cheese
- 3/4 cup low fat milk
- 1/4 cup shredded Parmesan cheese
- 1/2 cup plain Greek yogurt, low fat or full fat
Instructions
- Preheat oven to 400° F. and line a sheet pan with foil. Spray it with cooking spray.
- In a large bowl stir together all the meatball ingredients except the ground turkey until combined. Add in the turkey and use your hands to combine everything. Be careful not to over mix. Use a tablespoon or tablespoon sized cookie scoop to scoop out the meat mixture. Roll into balls and place them onto the prepared baking sheet. Bake the meatballs for 15-20 minutes or until the internal temperature is 160° – 165° F.
- While the meatballs are baking heat the olive oil in a large skillet over medium-high heat. Add the spinach and chopped artichokes and season with salt and pepper. Stir often and when the spinach wilts add in the garlic, onion powder and red pepper flakes. Sauté another minute and then stir in the cream cheese until it’s melted.
- Pour in the milk and lower the heat to medium-low. Let the sauce gently simmer for several minutes until it starts to thicken. Stir often. Stir in the Parmesan cheese until it’s melted.
- Remove the skillet from the heat and stir in the Greek yogurt. Taste for seasoning and then add the meatballs and stir to coat them in the sauce. If the sauce seems really thick add in a little extra milk to thin it out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think this might be possible to make in the slow cooker? Looks awesome!
Hi Nicole! I haven’t tried making this in a slow cooker yet. I think if the meatballs are already cooked and you just want to warm everything it wouldn’t be an issue. I would advise not adding the Greek yogurt in until the very end or it will likely curdle.