Spinach-Artichoke Party Bowl with Turkey Meatballs
A hearty and flavorful party bowl combining creamy spinach-artichoke dip with juicy turkey meatballs, perfect for entertaining and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 1 lb (450g) ground turkey (lean, preferably 93% lean)
- 1/2 cup (50g) panko breadcrumbs
- 1 large egg, beaten
- 1/4 cup (25g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup (15g) fresh parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 10 oz (280g) frozen chopped spinach, thawed and squeezed dry
- 14 oz (400g) canned artichoke hearts, drained and chopped
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120ml) sour cream
- 1/2 cup (50g) shredded mozzarella cheese
- 1/4 cup (25g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional garnishes: extra chopped parsley or chives, red pepper flakes
Instructions
- Preheat oven to 400°F (200°C). In a large mixing bowl, combine ground turkey, panko breadcrumbs, beaten egg, grated Parmesan, minced garlic, chopped parsley, salt, black pepper, and red pepper flakes if using. Mix gently until just combined.
- Roll mixture into 1-inch (2.5 cm) meatballs, about 20 total. Place on a parchment-lined baking sheet spaced about 1 inch apart.
- Bake meatballs for 18-20 minutes until cooked through and slightly golden. Internal temperature should reach 165°F (74°C). Remove and set aside.
- While meatballs bake, prepare the dip: thaw and squeeze dry spinach, drain and chop artichokes. In a food processor or blender, combine spinach, artichokes, cream cheese, sour cream, mozzarella, Parmesan, minced garlic, salt, and pepper. Blend until smooth and creamy.
- Transfer the spinach-artichoke dip to an oven-safe baking dish. Nestle the baked turkey meatballs evenly into the dip, pressing slightly.
- Bake combined dish at 375°F (190°C) for 15-20 minutes until dip is bubbly and cheese is lightly golden.
- Remove from oven and let rest 5 minutes. Garnish with chopped parsley or chives and red pepper flakes if desired. Serve warm with crackers, toasted baguette slices, or veggie sticks.
Notes
If dip is too thick before baking, stir in a tablespoon of milk or cream to loosen. Wet hands occasionally when forming meatballs to prevent sticking. Avoid overmixing meatball mixture to keep them tender. Watch cheese carefully during final bake to avoid overbrowning. Can prepare meatballs ahead and refrigerate. For gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. For dairy-free, use coconut yogurt and vegan cheeses.
Nutrition
- Serving Size: About 1/6 of the dis
- Calories: 320
- Fat: 18
- Carbohydrates: 8
- Protein: 25
Keywords: spinach artichoke dip, turkey meatballs, party bowl, appetizer, easy entertaining, crowd-pleaser, creamy dip, healthy party food