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Spinach Artichoke Greek Yogurt Pasta + Turkey Meatballs

  • Yield: 6 1x



Turkey Meatballs

  • 1 lb ground turkey
  • 1 cup frozen spinach, chopped
  • 1 Tbsp ghee/butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp white wine
  • 1/4 cup grated parmesan cheese
  • 1 egg

Spinach & Artichoke Pasta

  • 1 Tbsp Ghee/Butter
  • 8 oz. chickpea pasta (I used Banza|
  • 1/4 cup dry white wine
  • 6oz. Greek yogurt (full fat or 2%)
  • 114oz. can artichokes, drained & chopped
  • 1 smal yellow onion, diced
  • 8 oz. fresh spinach
  • 4 Garlic cloves, minced
  • 1/4 cup grated parmesan cheese
  • Salt & pepper, to tasete
  • 1/4 tsp red pepper flakes, optional


Turkey Meatballs

  1. Preheat oven to 400*F and either grease a roasting pan
  2. In a medium pan, heat ghee/butter over medium heat.
  3. Add onion and cook for 2 minutes, add in garlic and saute for 1-2 minutes.
  4. Add in spinach & white wine and cook until spinach wilted and alcohol is cooked off, remove from heat and allow to cool.
  5. In a large bowl, mix turkey, egg, parmesan cheese & salt and pepper.
  6. Add spinach mixture to meat and mix until evenly combined.
  7. Using a spoon or scoop (or a tablespoon) form into golf ball sized meatballs and place on prepared pan.
  8. Place in oven for 20 minutes. turning once, or until internal temperature reaches 165°F.


  1. Meanwhile, cook pasta per box directions, drain & rinse with cold water, set aside.
  2. Melt ghee/butter in a large pot over medium heat, add onion and stir for 2-3 minutes until becomes translucent.
  3. Add garlic and artichokes, saute for 2 minutes.
  4. Add in spinach & white wine and stir until spinach is wilted.
  5. Turn off heat and add pasta, greek yogurt, parmesan cheese & spices, stir to combine. Mix in meatballs.


Per serving
39g Protein
33g Carbohydrate
17g Fat


  • Serving Size: Bowl of Pasta + 3-4 meatballs