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–+ servings

Creamy Tuscan Meatballs

Indulge in the comforting flavors of creamy Tuscan meatballs, made with lean ground turkey or chicken, soaked in a rich sauce of heavy cream, spinach, and sun-dried tomatoes.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Meatball Ingredients
  • 1 pound ground turkey or chicken Can substitute with ground beef or a plant-based alternative.
  • 1/4 cup grated Parmesan cheese Freshly grated is recommended for best flavor.
  • 1/4 cup almond flour
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning Can be replaced with fresh herbs for flavor.
  • to taste salt and pepper
Sauce Ingredients
  • 2 tablespoons olive oil
  • 1 cup heavy cream Can substitute with Greek yogurt or coconut milk for a lighter sauce.
  • 1 cup spinach, chopped Fresh spinach is preferred.
  • 1/4 cup sun-dried tomatoes, chopped

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine ground turkey or chicken, Parmesan cheese, almond flour, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well incorporated.
  3. Shape the mixture into equal-sized meatballs and place them on a baking sheet lined with parchment paper.
Baking the Meatballs
  1. Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Making the Sauce
  1. Heat olive oil in a skillet over medium heat.
  2. Carefully add the cooked meatballs to the skillet.
  3. Pour in the heavy cream and bring to a gentle simmer.
  4. Add spinach and sun-dried tomatoes; stir until the spinach wilts and the sauce thickens.
Serving
  1. Serve warm and drizzle extra sauce over the meatballs.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 2g

Notes

These meatballs can be served over pasta, zoodles, with a salad, or in a warm pita. Leftovers can be stored in the fridge for up to three days or frozen for longer storage. Reheat gently to keep them moist.

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