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- 1 lb ground beef or ground turkey - 1/2 cup Italian seasoned breadcrumbs - 1/4 cup freshly grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 tablespoon Italian seasoning blend - Salt and freshly ground black pepper, to taste - 1 cup heavy cream - 1/2 cup low-sodium chicken broth - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, roughly chopped - 1/2 teaspoon crushed red pepper flakes (optional) When making Creamy Tuscan Meatballs, you want to start with quality ingredients. The main ingredients include ground beef or turkey, breadcrumbs, cheese, and egg. These help bind the meatballs and add flavor. Next, flavor enhancers like garlic and Italian seasoning make the meatballs pop. A pinch of salt and pepper is key for balance. Now for the creamy sauce! Heavy cream and chicken broth create a rich base. Cherry tomatoes and fresh spinach add color and nutrients. If you like heat, crushed red pepper flakes give a nice kick. Using fresh, quality ingredients will make your dish stand out. You can easily find these items at your local store. Don't skip the Parmesan cheese; it brings a wonderful depth to the flavor. {{ingredient_image_2}} - In a large mixing bowl, combine: - 1 lb ground beef or ground turkey - 1/2 cup Italian seasoned breadcrumbs - 1/4 cup freshly grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 tablespoon Italian seasoning blend - Salt and pepper to taste Mix all the ingredients well. Use your hands for a thorough blend. Don't skip this step, as it ensures every bite is tasty. Next, shape the mixture into small meatballs. Aim for about 1 inch in size. This is an easy way to make sure they cook evenly. Arrange the meatballs on a plate and set them aside for later. - Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once the oil shimmers, add the meatballs in batches. Do not overcrowd the pan; this will help them brown nicely. Cook for about 4-5 minutes, turning them occasionally. They should be golden brown on all sides. Use tongs to take them out and place them on a paper towel-lined plate to drain. In the same skillet, add 1 cup of halved cherry tomatoes. Sauté them for 3-4 minutes. Stir occasionally until they soften and release their juices. Next, add 1 cup of roughly chopped fresh spinach. Cook for 2 minutes until the spinach wilts down. Now, carefully pour in: - 1 cup of heavy cream - 1/2 cup of low-sodium chicken broth Stir everything together. Let this mix come to a gentle simmer. Return the meatballs to the skillet. Nestle them into the creamy sauce. Allow them to simmer for about 10 minutes. This helps the flavors blend well. Finally, taste the sauce. Adjust the seasoning with more salt and pepper if needed. Enjoy your creamy, flavorful dish! To get perfect meatballs, start by browning them well. This adds great flavor. Use a large skillet and heat olive oil over medium heat. Add meatballs in batches to avoid overcrowding. Crowding them will steam the meatballs instead of browning them. Brown each side for about 4–5 minutes. This step is key to getting that nice crust. After you make the creamy sauce, always taste it. You might want to add more salt or pepper. If you like some heat, sprinkle in crushed red pepper flakes. This will elevate the dish and add a nice kick. Adjusting the seasoning makes a big difference in flavor. For a great meal, pair the meatballs with pasta or serve them with crusty bread. The sauce is rich and creamy, perfect for soaking up with bread. When plating, garnish with fresh parsley and a sprinkle of Parmesan cheese. This adds color and makes your dish look beautiful. Serve in a shallow bowl to highlight the creamy sauce and meatballs. Pro Tips Choose the Right Meat: Using ground turkey makes for a lighter dish, while ground beef offers a richer flavor. Consider your dietary preferences when choosing. Don’t Overcrowd the Pan: When browning the meatballs, cook them in batches to ensure they get a nice sear and don’t steam, which keeps them juicy. Fresh Ingredients Matter: Opt for fresh spinach and ripe cherry tomatoes for the best flavor and texture. Fresh herbs can also elevate the dish significantly. Adjust the Heat: If you enjoy a bit of spice, add the crushed red pepper flakes gradually, tasting as you go to find the perfect balance for your palate. {{image_4}} You can switch up the meat in this recipe. Ground chicken or pork works great. Both add a different taste and texture. If you want a vegetarian choice, try using chickpeas or lentils. These options are packed with protein and flavor. They also help to keep the dish healthy and light. Herbs can change the taste of your meatballs. Try adding fresh basil or oregano for a twist. You can also add vegetables. Bell peppers or zucchini add color and crunch. They make the dish more exciting and nutritious. Feel free to experiment with your favorite flavors. If you need a dairy-free option, use coconut cream instead of heavy cream. This will give your sauce a rich, creamy taste without dairy. You can also use different kinds of cheese. Try feta or mozzarella for a unique flavor. Each cheese can change the dish's profile, making it fun to try new things. To store your leftover Creamy Tuscan Meatballs, let them cool first. Place them in an airtight container. They stay fresh in the fridge for up to three days. Make sure to keep the sauce with the meatballs for the best flavor. If you want to freeze your meatballs, pack them into freezer-safe bags. You can freeze them for up to three months. It’s best to freeze the meatballs and sauce separately. This way, you can reheat them without losing texture. To reheat, use a skillet over medium heat. Add a splash of chicken broth or cream to keep them moist. Stir gently until they are hot. You can also use the microwave. Heat in short bursts, stirring in between, to avoid drying them out. Enjoy your creamy meatballs just as delicious as the first time! To keep your meatballs from falling apart, you need to bind the mixture well. Here are a few tips: - Use 1 large egg. The egg helps hold the meatballs together. - Add breadcrumbs. The Italian seasoned breadcrumbs soak up moisture and help with binding. - Mix gently. Don't overmix the meat. Just combine until everything is blended. - Chill the mixture. Letting the meatball mix sit in the fridge for 30 minutes helps firm it up. Using these tips, your meatballs will stay intact during cooking. Yes, you can use jarred spaghetti sauce. However, the flavor will change. Store-bought sauce lacks the richness of the creamy sauce. You might miss the fresh taste of garlic, spinach, and tomatoes. If you go this route, consider adding some cream to the jarred sauce. This gives it a creamy touch. You can also add extra spices to boost the flavor. Creamy Tuscan meatballs pair well with many sides. Here are some delicious options: - Pasta: Serve over spaghetti or fettuccine to soak up the sauce. - Crusty bread: A great choice for dipping in the creamy sauce. - Salad: A fresh green salad makes a light side. - Wine: A glass of red wine complements the rich flavor. These pairings enhance the meal and impress your guests. This article covered how to make Creamy Tuscan Meatballs. We explored key ingredients like ground beef, garlic, and heavy cream. You learned the steps to mix, cook, and create a yummy sauce. Tips showed how to enhance flavors and perfect your meatballs. Variations offered ideas for different proteins and sauce changes. Enjoy your cooking and make this dish your own! Remember, tasty meals bring smiles.

Creamy Tuscan Meatballs

Delicious meatballs in a creamy sauce with spinach and tomatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb ground beef or ground turkey
  • 0.5 cup Italian seasoned breadcrumbs
  • 0.25 cup freshly grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon Italian seasoning blend
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach, roughly chopped
  • 1 cup heavy cream
  • 0.5 cup low-sodium chicken broth
  • 0.5 teaspoon crushed red pepper flakes (optional)
  • for garnish Fresh parsley, finely chopped

Instructions
 

  • In a large mixing bowl, combine the ground beef or turkey, Italian seasoned breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, and a generous pinch of salt and pepper. Mix thoroughly with your hands or a spoon until all ingredients are evenly incorporated.
  • With your hands, shape the mixture into small meatballs, approximately 1 inch in diameter. Arrange them on a plate and set aside while you prepare the sauce.
  • Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches (do not overcrowd the pan) and cook for about 4-5 minutes, turning occasionally, until they are browned on all sides. Use tongs to remove the meatballs from the skillet and place them on a paper towel-lined plate to drain.
  • In the same skillet, add the halved cherry tomatoes. Sauté for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
  • Add the chopped fresh spinach to the skillet and cook for an additional 2 minutes, stirring until the spinach wilts down.
  • Carefully pour in the heavy cream and chicken broth, stirring to incorporate everything. Allow the mixture to come to a gentle simmer.
  • Return the cooked meatballs to the skillet, gently nestling them into the creamy sauce. Let them simmer for about 10 minutes, allowing the flavors to meld together. If desired, sprinkle in the crushed red pepper flakes during the last few minutes for an added touch of heat.
  • Taste the sauce and adjust the seasoning with extra salt and pepper if necessary.
  • To serve, spoon the creamy meatballs over pasta or alongside crusty bread, garnishing each plate with finely chopped fresh parsley for a bright finishing touch.

Notes

Serve with pasta or crusty bread, garnished with parsley.
Keyword creamy, meatballs, pasta, Tuscan