Creamy Sun-Dried Tomato and Basil Turkey Meatballs
If you’re looking for easy, protein-packed meal prep ideas for kicking off 2024, here’s one you can try! These creamy sun-dried tomato and basil turkey meatballs come together in just a few minutes, then bake in the oven while you make a delicious coconut milk based sauce. They make for such a cozy meal and pair perfectly with some rice, zucchini noodles, or sautéed veggies. Give them a try!
CREAMY SUN-DRIED TOMATO & BASIL TURKEY MEATBALLS
6
servings15
minutes30
minutesIf you’re looking for easy, protein-packed meal prep ideas for kicking off 2024, here’s one you can try! These creamy sun-dried tomato and basil turkey meatballs come together in just a few minutes, then bake in the oven while you make a delicious coconut milk based sauce. They make for such a cozy meal and pair perfectly with some rice, zucchini noodles, or sautéed veggies. Give them a try!
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Ingredients
- FOR THE MEATBALLS
2 pounds ground turkey (93% lean)
2 garlic cloves, finely minced
1 egg, beaten
1/2 cup fresh chopped basil leaves
1/2 cup sun-dried tomatoes, drained and finely chopped
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup almond flour
- FOR THE SAUCE
2 tablespoons olive oil
1/2 cup sun-dried tomatoes
2 cups low-sodium chicken broth
1 cup full-fat coconut milk
3 cups baby spinach (about 3 ounces)
1 cup fresh chopped basil leaves
Juice of 1/2 lemon
Kosher salt and ground black pepper, to taste
Directions
- Preheat oven to 400F and line a large sheet pan with parchment paper.
- Combine all of the meatball ingredients in a large bowl using a spatula or clean hands. Mix until you have a uniform mixture.
- Use a cookie scoop or spoon to form the mixture into 18-22 evenly sized meatballs. Optional: With lightly oiled hands, shape the mixture into 18-22 evenly sized meatballs. Place on the sheet pan with at least 1/2-inch of space between each. Bake for 14-18 minutes, until at an internal temperature of 165 degrees.
- While the meatballs bake, prepare the sauce: heat the olive oil over medium heat in a deep skillet, then add the sun-dried tomatoes and cook for 2-3 minutes, stirring occasionally. Pour in the chicken broth and coconut milk and bring to a simmer.
- Once simmering, mix the spinach and basil into the sauce and cook until wilted, about 1 minute. Add the lemon juice and season with salt and pepper to taste.
- When the meatballs are done baking, add them directly to the sauce and coat in the sauce. Remove the skillet from the heat and serve over rice, zucchini noodles, or sautéed veggies.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days.
- Reheat: Heat in a sauce pan over medium-low heat until simmering and warmed through, 10 to 15 minutes. Or, microwave in a microwave safe dish for 2 to 4 minutes until warmed through.
- Swaps and Substitutions: If you are not dairy-free, swap the coconut milk for heavy cream or half and half. Start with 1/2 cup of heavy cream and add more incrementally to desired creaminess.
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Recently found you on TikTok. Just made this recipe and love it. We aren’t GF so I made homemade pasta with it. So good!
So good! Even my 18yr old son loved it! 😍 We ate it over quinoa brown rice mix. We have been loving all your meals! I am so thankful to have healthy delicious fun new meals to make for the family! Thank you! – another Jen (with one n ;))
My whole family enjoyed this easy and tasty recipe!! It’s going into our monthly rotation. Thank you 😊
Husband approved! Hands down one of the best meals I have made. I ate it for lunch for the next 3 days and loved every minute!! Thank you!
This is just beyond delicious and gluten free/ dairy free for the win!
This recipe was so good! Even my husband who doesn’t like meatballs said he was a fan!
I can’t get enough of this recipe! It’s all of my favorite things mixed into one. I mean, let’s be real anything with sun-dried tomatoes makes everything better. It’s very filling and the flavors keep well for leftovers. My boyfriend has asked me to make these again for him ASAP! I can’t wait to keep these in the regular line up of dishes.
I made these recently and it took no time at all and tasted amazing! Made enough for a week of meals plus some to freeze. Will 100% be added to the normal rotation
Overall a keeper! I’m not sure what I did/not do but the sauce was very soupy (?) rather than saucy so I thickened it with a little cornstarch. Beyond that it’s was winner!
Made this for dinner tonight and OMG.. so good! I’ll definitely be making this a lot more. It was super fresh and I added carrots to my meatballs to add some more veggies into it! Paired it with pasta and it was yummy.
This was sooooo good! Adding this one to our rotation, absolutely loved it!
Loved! Served over brown rice. Great flavor. Very filling!
What’s the calorie count per serving?
Absolutely love this recipe! I cooked rice in the sauce while the meatballs cooked and it turned out amazing
Full of flavor and delicious. Served over rice which absorbed the great sauce
Made it today for a second time. Sooooo good. It’s perfect for me and my partner as he is dairy free and I’m gluten free
Ive made
I’ve made this exact meal so many times and I love it every time! All of her creations are so well balanced in both flavor and nutrition:)
Amazing!! My whole family loved them, they keep asking me to make more! 🙂
So delicious and so easy. Used dried basil instead of fresh because it was all I had (about a tablespoon dried) and fine breadcrumbs instead of almond flour. The sun dried tomatoes in the meatballs were so good, and I couldn’t believe how quickly it all came together! Definitely a keeper, thank you!
So a Dietitian/Nutritionalist turned me onto your sight because I was talking a lot about Trader Joe’s. Tonight was my first time making any of your meals and this was an amazing first experience and turned out so tasty! Loved it and already sharing it and your site with family and friends.