This is one of my current favorite weeknight dinner recipes. The combination of creamy sun-dried tomatoes, spinach, and tender turkey meatballs feels perfect for fall. Also, there’s bacon, which always makes me happy :)
I enjoy this dish straight up in a bowl, while my kids prefer it over rice. If you’re keeping low-carb, like I am, then feel free to serve on top of cauliflower rice, veggie noodles or braised cabbage. We have warmed the leftovers and enjoyed over scrambled eggs for breakfast, which was very tasty as well. Enjoy!
½ cup parmesan cheese, freshly grated
⅔ cup blanched almond flour
¼ cup yellow onion, minced
¼ cup chives, minced
1 tablespoon fresh garlic, grated
2 teaspoons sea salt
¼ teaspoon white pepper
1 teaspoon Dried Oregano
¼ teaspoon red pepper flakes
2 pounds ground turkey
2 eggs, beaten
6 bacon strips
1 tablespoon garlic, minced
1 cup yellow onion, diced
½ teaspoon sea salt
½ teaspoon Dried Thyme
½ teaspoon dried rosemary
⅓ cup white wine
1½ cups heavy cream
4 cups fresh spinach
¼ cup sun-dried tomato, packed in oil
pinch of red pepper flakes
In a large bowl combine the meatball ingredients. Chill for 20 minutes before shaping into golfball sized meatballs.
Place a large skillet over medium-high heat. Cook the bacon in the pan until crisp, then transfer to a paper towel-lined plate, leaving the bacon grease in the skillet. Once cooled, break into pieces.
Reduce the heat to medium. Brown the meatballs in the bacon grease. Transfer the cooked meatballs to a plate and set aside.
Return the skillet to medium-high heat. Add the garlic, onion, salt, thyme and rosemary cooking until soft, about 3 minutes. Deglaze with the white wine, scraping up any bits stuck to the bottom of the skillet.
Reduce heat to low and add the cream. Bring to a low simmer. Stir in the parmesan cheese. Once melted, add the spinach and sun dried tomatoes. Stir in the meatballs and bacon. Simmer for 5 minutes. Garnish with chili pepper flakes. Serve warm and Enjoy!
If you’re not feeling like meatballs, this recipe works beautifully with chicken - both chicken breast or chicken thighs. Pound the chicken to an even thickness, season both sides with salt and pepper and then dredge through coconut flour. Cook in the skillet, in the bacon grease, in step 3 and transfer to a plate until the sauce is ready. From here either slice the chicken up before you add it back to the skillet or put it back in the sauce in whole pieces. Enjoy!
Calories: 466
Fat: 28g
Carbohydrates: 5g
Sodium: 997mg
Fiber: 1g
Protein: 42g
Sugar: 3g