There’s a certain magic in Tuscan cooking—a way of transforming simple, rustic ingredients into something that feels both hearty and elegantly soulful. These meatballs are a perfect example. They’re lighter than their heavy-hitting American cousins, often enriched with spinach and nutmeg, and they swim in a sauce that is the very definition of comfort: a creamy, vibrant tomato basil fusion that clings to every curve. This isn’t a red sauce; it’s a rosé dream, a velvety embrace that will have you dragging crusty bread through the bowl long after the meatballs are gone.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 30 min | 30 min | 1 hour | 4-6 | Rustic elegance |
Why You’ll Love This Recipe
- The sauce is sublime: Creamy, tangy, and herbaceous all at once.
- The meatballs are surprisingly light: The spinach and careful mixing keep them tender.
- It feels luxurious without being heavy: The rosé sauce is rich yet balanced.
- It’s a beautiful, colorful dish: The green spinach and red sauce make it stunning on the plate.
Grab These
- For the Tuscan Meatballs:
- 1 lb ground chicken or turkey (or a mix of pork and beef)
- ½ cup cooked spinach, squeezed very dry and finely chopped
- ½ cup freshly grated Parmigiano-Reggiano cheese
- ⅓ cup panko breadcrumbs
- ¼ cup whole milk
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- ¼ tsp freshly grated nutmeg
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- For the Creamy Tomato Basil Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes (preferably San Marzano)
- ½ cup heavy cream
- ¼ cup fresh basil leaves, chopped, plus whole leaves for garnish
- Salt and pepper to taste
Let’s Make It
Make the Meatballs: In a small bowl, combine the panko breadcrumbs and milk to make a panade. Let it sit for 5 minutes.
In a large bowl, combine the ground meat, squeezed-dry spinach, Parmigiano-Reggiano, the panade, egg, garlic, parsley, nutmeg, salt, and pepper. Use your hands to mix just until combined. Do not overwork.
With damp hands, form the mixture into tablespoon-sized meatballs (about 1.5 inches). Place them on a plate.
Heat the 1 tbsp of olive oil in a large skillet over medium heat. Brown the meatballs in batches until golden on all sides, about 5-6 minutes total. They don’t need to be cooked through. Remove and set aside.
Make the Sauce: In the same skillet, add the 2 tbsp of olive oil. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant.
Pour in the crushed tomatoes and bring to a simmer. Let it cook for 5 minutes to slightly reduce and meld the flavors.
Reduce the heat to low. Stir in the heavy cream and chopped basil. Season with salt and pepper.
Bring It All Together: Gently return the meatballs to the skillet, nestling them into the creamy sauce. Simmer gently for 10-15 minutes, until the meatballs are cooked through and the sauce has thickened slightly.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 380 kcal |
| Protein | 25g |
| Carbohydrates | 12g |
| Fat | 26g |
| Fiber | 2g |
| Sugar | 6g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Sun-Dried Tomato: Add 2 tbsp of chopped sun-dried tomatoes to the sauce with the crushed tomatoes.
- Spicy Arrabbiata Twist: Add ½ tsp of red pepper flakes with the garlic for a kick.
- With Sausage: Use ½ lb of mild Italian sausage (removed from casing) mixed with the ground chicken.
Serving Ideas
- The Perfect Pair: Serve over pappardelle pasta or soft polenta to catch every drop of sauce.
- For a Lighter Meal: Enjoy them on their own in a shallow bowl with a simple arugula salad on the side.
- Bread is Essential: Have plenty of crusty, grilled bread for dipping.
Storage & Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat on the stovetop over low heat. Do not boil, as the cream can separate. A splash of water or cream can help loosen the sauce.
My Two Cents
- Pro-Tip: The single most important step for these meatballs is ensuring the spinach is completely squeezed dry. Any excess moisture will make the meatballs steam instead of brown and can cause them to fall apart.
You Asked, I’m Answering
Q: Can I use frozen spinach?
A: Absolutely! Thaw it completely and then wring it out in a clean kitchen towel until no more water drips out. This is the perfect use for frozen spinach.
Q: My sauce broke and looks grainy. What happened?
A: The heat was likely too high when you added the cream. To fix it, remove the pan from the heat and vigorously whisk in a tablespoon of cold butter. If that doesn’t work, you can carefully blend it with an immersion blender.