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Flavorful Spinach-Artichoke Party Bowl with Turkey Meatballs & Chili Crisp

spinach artichoke turkey meatballs - featured image
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A creamy, savory spinach-artichoke dip paired with juicy turkey meatballs and a spicy chili crisp kick, perfect for parties or cozy dinners.

Ingredients

Scale
  • 1 lb (450g) ground turkey (preferably lean, 93% lean)
  • 1/2 cup (50g) panko breadcrumbs
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • 1/4 cup (15g) fresh parsley, finely chopped
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 10 oz (280g) fresh spinach, roughly chopped
  • 1 can (14 oz/400g) artichoke hearts, drained and chopped
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120ml) sour cream or Greek yogurt
  • 1/2 cup (50g) shredded mozzarella cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 tablespoons chili crisp oil
  • Fresh lemon juice, a squeeze (optional)
  • Extra Parmesan for garnish
  • Chopped fresh parsley or chives for garnish

Instructions

  1. In a large bowl, combine ground turkey, panko breadcrumbs, egg, minced garlic, chopped parsley, grated Parmesan, salt, black pepper, and smoked paprika. Mix gently until just combined.
  2. Roll mixture into 1-1.5 inch meatballs, about 16-18 total. Place on a baking sheet lined with parchment or lightly oiled.
  3. Heat a skillet over medium heat with a splash of oil. Brown meatballs on all sides, about 8-10 minutes, turning carefully. Alternatively, bake at 400°F (200°C) for 15-18 minutes until cooked through (internal temp 165°F).
  4. While meatballs cook, heat a large sauté pan over medium heat. Add 1 tablespoon oil and minced garlic, sauté until fragrant (about 30 seconds). Add chopped spinach and cook until wilted, about 3-4 minutes.
  5. Stir in drained and chopped artichoke hearts and cook another 2 minutes.
  6. Lower heat and stir in softened cream cheese, sour cream or Greek yogurt, shredded mozzarella, and grated Parmesan. Mix until smooth and creamy. Season with salt and pepper to taste.
  7. Transfer spinach-artichoke mixture to a serving bowl. Nestle warm turkey meatballs on top.
  8. Drizzle chili crisp oil over the bowl, add a squeeze of fresh lemon juice if using, and garnish with extra Parmesan and chopped parsley or chives.
  9. Serve immediately with crusty bread, tortilla chips, or fresh veggies for dipping.

Notes

Chill meatball mixture before shaping to prevent sticking. Use panko breadcrumbs for light texture. Adjust chili crisp amount to taste. Cream cheese should be softened for smooth dip. Can prepare dip base a day ahead and reheat gently. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. Vegetarian option: replace turkey with chickpeas or plant-based meatballs.

Nutrition

Keywords: spinach artichoke dip, turkey meatballs, chili crisp, party bowl, easy recipe, creamy dip, appetizer, potluck dish

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