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Flavorful Spinach-Artichoke Party Bowl with 10 Easy Turkey Meatballs and Tahini-Citrus Dressing

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A vibrant and wholesome twist on classic spinach-artichoke dip featuring lean turkey meatballs and a zesty tahini-citrus dressing. Perfect for parties or a comforting weeknight meal.

Ingredients

Scale
  • 1 lb (450g) ground turkey (93% lean preferred)
  • 1/4 cup (25g) panko breadcrumbs (gluten-free if needed)
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • 1/4 cup (15g) finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 3 cups (90g) fresh baby spinach, roughly chopped
  • 1 cup (150g) canned artichoke hearts, drained and chopped
  • 1/2 cup (120ml) plain Greek yogurt
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tablespoon olive oil (extra virgin)
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1/4 cup (60ml) tahini
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 tablespoon fresh orange juice
  • 1 tablespoon warm water
  • 1 teaspoon honey or maple syrup (optional)
  • Salt to taste

Instructions

  1. Preheat oven to 400°F (200°C) if baking meatballs. Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground turkey, panko breadcrumbs, egg, minced garlic, chopped parsley, salt, black pepper, and smoked paprika. Mix gently until just combined.
  3. Form mixture into about 10 meatballs, each about 1.5 tablespoons (20g). Place evenly spaced on the baking sheet.
  4. Bake meatballs for 18-20 minutes until cooked through and lightly browned. Alternatively, pan-fry in 1 tablespoon olive oil over medium heat for about 5 minutes per side until golden and cooked through.
  5. While meatballs cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  6. Add chopped spinach and cook until wilted, about 2-3 minutes. Stir in chopped artichoke hearts and cook for another 2 minutes.
  7. Remove skillet from heat and stir in Greek yogurt and grated Parmesan cheese. Season with salt and pepper to taste.
  8. In a small bowl, whisk together tahini, lemon juice, orange juice, warm water, honey or maple syrup if using, and salt until smooth and creamy. Add more warm water if needed to thin.
  9. Assemble the bowl by spooning the spinach-artichoke mixture into a serving bowl, nestling turkey meatballs on top, and drizzling generously with tahini-citrus dressing. Garnish with extra parsley or lemon zest if desired.

Notes

Avoid overmixing meatball mixture to keep meatballs tender. Let meatballs rest after cooking to lock in juices. Sauté garlic just until fragrant to avoid bitterness. If tahini dressing thickens, add warm water a teaspoon at a time to loosen. Store dressing separately to prevent soggy base. Leftovers keep well refrigerated for up to 3 days.

Nutrition

Keywords: spinach artichoke, turkey meatballs, tahini dressing, party bowl, healthy comfort food, easy recipe, gluten-free option, dairy-free option

Find it online: https://katedishes.com/flavorful-spinach-artichoke-party-bowl-with-10-easy-turkey-meatballs-and-tahini-citrus-dressing/