Description
Tender baked meatballs in a velvety cream sauce with spinach and sun-dried tomatoes, perfect for weeknight dinners.
Ingredients
- 1 pound ground beef or ground turkey
- 1/2 cup almond flour (or fine breadcrumbs for non-GF)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream (or half-and-half for lighter sauce)
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Fresh basil, torn, for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground meat, almond flour, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined.
- Form mixture into meatballs (about 1½ inches wide) and place on the baking sheet.
- Bake for 20–25 minutes until golden and cooked through.
- In a skillet, warm heavy cream over medium heat until steaming. Do not boil.
- Add spinach, sun-dried tomatoes, and red pepper flakes. Cook for 2–3 minutes until spinach wilts and sauce thickens slightly.
- Introduce baked meatballs to the skillet and simmer for 1–2 minutes to meld flavors.
- Remove from heat, garnish with torn basil, and serve immediately.
Notes
Can swap ground meat for turkey; for dairy-free, use coconut cream. Store in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian