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For this creamy Tuscan meatballs dish, you need: - 1 lb ground beef or turkey - 1/2 cup breadcrumbs (preferably Italian seasoned) - 1/4 cup grated Parmesan cheese - 1 egg - 2 cloves garlic, minced - 1 tablespoon Italian seasoning - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1 cup heavy cream - 1/2 cup chicken broth - 1/2 teaspoon crushed red pepper flakes (optional) - Fresh parsley, chopped for garnish These ingredients come together to create a rich and flavorful dish. The meatballs are the star, made tender with ground meat and seasoned with Italian herbs. The sauce brings in creamy goodness with heavy cream and broth. You can play with this recipe by adding or changing some ingredients. Here are a few ideas: - Add mushrooms for extra flavor and texture. - Try using ground chicken or pork instead of beef or turkey. - Mix in other greens like kale or arugula. - For a tangy kick, add a splash of lemon juice. - Consider using vegan cream and meat substitutes for a plant-based option. These variations keep the dish exciting and allow you to tailor it to your taste. To make cooking smooth, gather these tools: - Large mixing bowl - Skillet or frying pan - Wooden spoon or spatula - Measuring cups and spoons - Meat thermometer (for checking doneness) - Serving dish for presentation Having the right tools makes the cooking process easier and more fun. Enjoy making this creamy Tuscan meatballs recipe! {{ingredient_image_1}} To start, grab a large mixing bowl. In this bowl, combine 1 pound of ground beef or turkey. Next, add 1/2 cup of Italian seasoned breadcrumbs and 1/4 cup of grated Parmesan cheese. Crack in 1 egg, then toss in 2 minced garlic cloves, 1 tablespoon of Italian seasoning, and a pinch of salt and pepper. Use your hands to mix it all together until it feels smooth and even. Shape this mixture into small meatballs, about 1 inch wide. Place them on a plate as you work. Now, it’s time to cook. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is warm, add the meatballs in batches. Cook each side for about 4-5 minutes until they turn a nice brown color. After that, remove the meatballs from the skillet and set them aside. This step is key because it gives them a delicious crust. In the same skillet, toss in 1 cup of halved cherry tomatoes. Sauté them for 3-4 minutes until they soften. Then, add 1 cup of fresh spinach and stir until it wilts, which takes about 2 minutes. Next, pour in 1 cup of heavy cream and 1/2 cup of chicken broth. Stir the mix well and bring it to a gentle simmer. Now, add the cooked meatballs back into the skillet. Let them simmer in the creamy sauce for about 10 minutes. If you like a bit of heat, sprinkle in 1/2 teaspoon of crushed red pepper flakes. Taste and adjust the salt and pepper as needed. Serve hot, and don’t forget to garnish with fresh chopped parsley! To make great meatballs, mix your ingredients well. Use your hands to combine ground beef or turkey, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Shape them into balls about one inch wide. Cook them in batches to avoid overcrowding. Brown each side for about 4 to 5 minutes. This gives them a nice crust and keeps them juicy. For a creamy sauce, use heavy cream and chicken broth. Start with sautéing cherry tomatoes and fresh spinach in the same skillet. Then, pour in the heavy cream and chicken broth. Stir well and let it simmer. This helps the sauce thicken and get rich flavors. If it seems too thick, add a bit more broth or cream to get your desired texture. To elevate the flavor, don’t skip the Italian seasoning. It adds depth to the meatballs. Consider adding crushed red pepper flakes for a little heat. Taste your sauce before serving. Adjust the seasoning with salt and pepper. Fresh parsley on top gives a nice pop of flavor and color. Pro Tips Use Fresh Ingredients: Fresh spinach and ripe cherry tomatoes will enhance the flavor of your sauce significantly. Don’t Overcook the Meatballs: Aim for a golden brown exterior while keeping them juicy inside. They’ll finish cooking in the sauce. Adjust Creaminess: For a lighter sauce, reduce the amount of heavy cream or substitute with half-and-half. Garnish Wisely: Fresh parsley not only adds color but also a fresh flavor that complements the dish beautifully. {{image_2}} You can switch up the protein in this dish. Ground turkey or chicken works well. They give a lighter taste. If you want beef, use lean ground beef for less fat. You can even try pork for a different flavor. Each choice brings its own twist. For a vegetarian option, use plant-based ground meat. It mimics the taste and texture well. You can also use chickpeas or lentils as the base. This adds protein and fiber. If you want a vegan sauce, swap heavy cream for coconut milk. It adds a nice sweetness. You can still use spinach and tomatoes to keep it fresh. To make this dish gluten-free, use gluten-free breadcrumbs. They work just as well as regular ones. Check the labels on all ingredients. Some sauces or broths may contain gluten. You can also use zucchini noodles instead of pasta if you want a lower-carb option. This keeps the meal light and healthy. To keep your creamy Tuscan meatballs fresh, store them in an airtight container. Make sure they cool down before sealing. This keeps moisture out and preserves the flavor. You can store them in the fridge for up to three days. If you want to keep them longer, consider freezing. To freeze your meatballs, place them in a single layer on a baking sheet. Let them freeze for about two hours. After that, transfer them to a freezer-safe bag or container. Label the bag with the date. Frozen meatballs can last up to three months. When you're ready to eat, just thaw them in the fridge overnight. To reheat, you can use the stove or the microwave. If using the stove, place the meatballs in a skillet with a splash of chicken broth. Heat them over medium heat until warm. If using the microwave, cover the meatballs with a damp paper towel. Heat them in short bursts, checking often to avoid overcooking. This helps keep the sauce creamy and delicious. You can serve Creamy Tuscan Meatballs with many tasty sides. Here are some great options: - Pasta: Spaghetti or fettuccine works well. - Rice: Creamy meatballs pair nicely with white or brown rice. - Bread: Garlic bread or crusty rolls soak up the sauce well. - Salad: A fresh green salad adds a nice crunch. - Vegetables: Steamed broccoli or roasted veggies complement the dish. Each of these sides will enhance your meal and make it even more delicious! Yes, you can make Creamy Tuscan Meatballs ahead of time. Here’s how: 1. Prepare the meatballs and cook them as directed. 2. Let them cool completely. 3. Store them in an airtight container in the fridge for up to three days. 4. To reheat, warm them in the sauce on the stove or in the microwave. Making them ahead saves time on busy days. Just enjoy the same great flavor! You can easily spice up Creamy Tuscan Meatballs. Here are a few tips: - Crushed Red Pepper: Add more crushed red pepper flakes to your sauce. - Hot Sauce: Mix in some of your favorite hot sauce when cooking. - Spicy Italian Sausage: Use spicy sausage instead of ground beef or turkey. These options will give your dish a nice kick while keeping it creamy and tasty! This guide shows you how to make tasty Creamy Tuscan Meatballs. We covered key ingredients and helpful tools. Then, I shared steps for mixing, cooking, and making the sauce. You learned tips for perfect meatballs and a smooth sauce. We explored variations for different diets and storage tips for leftovers. In short, these meatballs are easy and fun to make! Enjoy this dish any time you want something delicious.

Creamy Tuscan Meatballs

Delicious meatballs in a creamy Tuscan 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 turkey
  • 1/2 cup breadcrumbs (preferably Italian seasoned)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • to taste Fresh parsley, chopped for garnish

Instructions
 

  • In a large mixing bowl, combine ground beef or turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
  • Shape the mixture into small meatballs, about 1 inch in diameter, and set aside.
  • In a large skillet, heat olive oil over medium heat. Add the meatballs in batches, cooking for about 4-5 minutes on each side until browned. Remove and set aside.
  • In the same skillet, add the halved cherry tomatoes and sauté for 3-4 minutes until they start to soften.
  • Add the fresh spinach and cook until wilted, about 2 minutes.
  • Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
  • Add the cooked meatballs back into the skillet and let them simmer in the creamy sauce for about 10 minutes, allowing the flavors to meld. If desired, stir in crushed red pepper flakes for an extra kick.
  • Adjust seasoning with salt and pepper to taste.
  • Serve the meatballs hot, garnished with chopped fresh parsley.

Notes

Serve with pasta or crusty bread for a complete meal.
Keyword creamy, dinner, Italian, meatballs, Tuscan