Tuscan-Style (Marry Me) Meatballs
Beef meatballs simmered in a creamy sun-dried tomato and parmesan sauce, wilted through with spinach and basil. The kind of dinner that earns its nickname.
Ingredients
Method
Mix all the meatball ingredients together and roll into tablespoon-sized balls.
Fry the meatballs in olive oil in a pan, browning them on all sides, then set aside to rest.
Add a tablespoon of the sun-dried tomato oil to the same pan and fry the onions and garlic until soft. Add the tomato paste and sun-dried tomatoes and cook for 1 to 2 minutes, then add the spices and cook for another minute.
Pour in the beef broth to deglaze the pan, scraping up any browned bits, and let it reduce by about a third.
Turn the heat to medium-low, stir in the cream and parmesan, and let it simmer for a few minutes. Add the spinach and basil and let them wilt in.
Return the meatballs to the sauce and simmer for 10 to 15 minutes longer, until the sauce has thickened.
Serve with a carb of your choice — pasta, potatoes, or a slice of homemade Ciabatta.
Don't skip resting the meatballs to the side after frying they finish cooking through in the sauce later, and pulling them too early just means they fall apart when you stir them back in.