Creamy Tuscan Meatballs

Baked turkey or beef meatballs simmered in a creamy coconut milk sauce with sun-dried tomatoes and spinach — about 30–35 grams of protein per serving.

  • 4–5 servings
  • Prep 15 min
  • Cook 25 min
  • Ready in 40 min
  • About 34 g protein
Meatballs in a creamy sauce with sun-dried tomatoes and wilted spinach in a shallow bowl

Bringing this recipe back again. My husband and I recently made these meatballs and they were delicious! If you missed them the first time, give them a try!

Serve over cauliflower rice, zucchini noodles, roasted vegetables, or regular pasta if preferred.

Protein: roughly 30–35 grams per serving, depending on the meat used and serving size.

— Kristen

Ingredients

Nutrition per serving

Calories
450
Protein
34 g

Serving: 1 serving (1/4 to 1/5 of the recipe). Estimated from USDA values for the ingredients listed, so your numbers will vary with the brands you use.

Instructions

  1. Heat oven to 400°F. Combine all meatball ingredients and gently form into about 18 meatballs.
  2. Place on a parchment-lined baking sheet and bake for 18–20 minutes, or until cooked through.
  3. While the meatballs bake, heat olive oil in a large skillet over medium heat. Add garlic and sun-dried tomatoes and cook for about 1 minute.
  4. Stir in coconut milk, chicken broth and Italian seasoning. Simmer for 4–5 minutes until the sauce begins to thicken.
  5. Add spinach and cook just until wilted.
  6. Add the cooked meatballs to the skillet and gently toss them in the sauce. Simmer another 2–3 minutes.
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