Creamy Turkey Meatball Pasta
Want a no-fuss breakfast that’s packed with flavor? This Crockpot Italian Breakfast Frittata is loaded with eggs, savory sausage, melty cheese, and fresh veggies—just set it and forget it for an easy, delicious morning meal!
Some nights just call for a big bowl of comfort food, and this Creamy Turkey Meatball Pasta delivers exactly that.
Juicy, flavorful turkey meatballs simmered in a rich, velvety sauce and tossed with perfectly cooked pasta— what more could you ask for?
The best part? It’s easy to make and packed with flavor without being overly heavy.
Using turkey instead of beef keeps it a little lighter, while the creamy sauce makes every bite feel indulgent.
It’s the perfect balance of cozy and satisfying without weighing you down.
Whether you’re cooking for family, meal prepping for the week, or just treating yourself to something delicious, this Creamy Turkey Meatball Pasta is a must-try.
Grab your fork and get ready to dive into pure pasta bliss!
Why You’ll Love This Recipe
✔ Lighter yet satisfying – Turkey meatballs are leaner than beef but still packed with flavor.
✔ Ultra-creamy sauce – A dreamy blend of cream, seasonings, and spinach that coats every bite.
✔ Simple but elegant – Looks fancy, but it’s actually super easy to make.
✔ Family-friendly – Even picky eaters will devour this!
✔ Great for leftovers – The flavors get even better the next day.
Ingredients
For the Turkey Meatballs:
● 1 lb ground turkey
● 1/2 cup breadcrumbs
● 1 egg
● 2 cloves garlic, minced
● 1/4 cup grated Parmesan cheese
● 1 teaspoon Italian seasoning
● Salt and pepper, to taste
For the Cream Sauce & Pasta:
● 12 oz linguine
● 2 tablespoons olive oil
● 3 cloves garlic, minced
● 1 cup heavy cream
● 1/2 cup chicken broth
● 1/2 teaspoon red pepper flakes (optional, for a little heat!)
● 2 cups fresh spinach
● 1/2 cup grated Parmesan cheese
● Salt and pepper, to taste
● Fresh parsley, chopped (for garnish)
Instructions
1. Make the Turkey Meatballs
In a bowl, mix ground turkey, breadcrumbs, egg, garlic, Parmesan, Italian seasoning, salt, and pepper until just combined.
Roll into 1-inch meatballs.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs and cook until golden brown on all sides and cooked through, about 8-10 minutes. Remove from skillet and set aside.
2. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the linguine according to package instructions until al dente.
Reserve 1/2 cup of pasta water, then drain the pasta.
3. Make the Cream Sauce
In the same skillet, add the remaining 1 tablespoon olive oil and sauté garlic until fragrant (about 30 seconds).
Pour in heavy cream, chicken broth, and red pepper flakes (if using). Stir and let simmer for 2-3 minutes.
Stir in Parmesan cheese and spinach, letting the spinach wilt.
Season with salt and pepper to taste.
4. Bring It All Together
Add the cooked turkey meatballs back into the skillet, spooning the sauce over them. Let simmer for 2 minutes.
Toss in the cooked linguine, adding a splash of reserved pasta water if needed to loosen the sauce.
Garnish with fresh parsley and serve warm.
Final Thoughts
This Creamy Turkey Meatball Pasta is one of those meals that feels indulgent but still keeps things a little lighter with lean turkey and fresh spinach.
It’s a perfect balance of creamy, cheesy, and comforting, and best of all? It’s easy enough for a weeknight but impressive enough for date night.
Pair it with a crisp side salad or garlic bread, and you’ve got a meal that will have everyone asking for seconds.
Trust me—this one’s going into the regular dinner rotation!
FAQs
➤ Can I use ground chicken instead of turkey?
Yep! Ground chicken works just as well in this recipe.
➤ What if I don’t have heavy cream?
You can use half-and-half for a lighter version, or even a mix of milk and a little butter.
➤ Can I make this ahead of time?
Yes! The meatballs and sauce can be made in advance and stored in the fridge for up to 3 days. Just reheat and toss with fresh pasta when ready to serve.
➤ Can I freeze the meatballs?
Absolutely! Cooked meatballs freeze well for up to 3 months—just thaw and reheat before adding them to the sauce.
Try this recipe out and let me know how you like it!
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