Tuscan Turkey Meatballs with Mushrooms, Spinach & Warm Tomato Pan Sauce
This quick Italian-leaning braise turns sale-priced turkey meatballs into a cozy, smart-value dinner. They simmer with sweet onion, mushrooms, spinach, and tomatoes, then spoon over creamy polenta or toasted bread from the pantry for a meal that tastes much more expensive than it is.
Back to full listIngredients
- Signature SELECT Turkey Meatballs 12 oz from package $7.99
- Organic Sweet Onion 1 small, sliced $2.24
- Signature Select Sliced Brown Baby Bella Crimini Mushrooms 8 oz $4.49
- Signature SELECT/FARMS Spinach 1 bag, 8 oz $1.50
- Organic red Roma tomato 2, chopped $1.00
- O Organics Fresh Thyme 1 tsp leaves $2.49
- O Organics Fresh Garlic Bulbs 3 Count 2 cloves, minced $2.49
- Pantry crushed red pepper pinch, optional pantry
- Pantry olive oil 1 tbsp pantry
- Pantry prepared polenta, quick polenta, pasta, or toast for serving, optional pantry
- Pantry salt to taste pantry
- Pantry black pepper to taste pantry
Instructions
- Prep 12 oz Signature SELECT Turkey Meatballs ($7.99). Slice 1 small Organic Sweet Onion ($2.24), mince 2 cloves O Organics Fresh Garlic ($2.49), chop 2 Organic Red Roma Tomatoes ($1.00 each), and strip 1 tsp leaves from O Organics Fresh Thyme ($2.49). Open 1 bag Signature SELECT/FARMS Spinach ($1.50) and 1 pack Signature Select Sliced Brown Baby Bella Crimini Mushrooms ($4.49).
- Heat 1 tbsp olive oil in a large deep skillet over medium heat. Add the sliced onion and 8 oz sliced baby bella mushrooms. Cook for 6 to 8 minutes until the mushrooms give off their liquid and the onion softens. Add the 2 minced garlic cloves, 1 tsp thyme leaves, and a pinch of crushed red pepper if using.
- Add the 12 oz turkey meatballs to the skillet and cook for 2 minutes to lightly brown in spots.
- Stir in the 2 chopped tomatoes with 1/4 cup water, 1/2 tsp salt, and black pepper. Cover and simmer for 8 to 10 minutes, stirring occasionally, until the meatballs are heated through and the tomatoes break down into a light sauce.
- Add the full 8 oz bag spinach a few handfuls at a time, stirring until wilted into the sauce, about 2 minutes. Taste and adjust salt and pepper.
- Serve the turkey meatballs, mushrooms, tomatoes, and spinach in shallow bowls over pantry polenta, pasta, or thick toast if you have it. If not, serve as a hearty bowl on its own.
- For wine, choose Pinot Noir for a soft, versatile red, or Chianti for a more classic tomato-and-herb match.
Cook time: 40 minutes
Estimated cost: $14-18
Health notes: About 520-680 calories per serving depending on how much starch you add. Good protein from turkey, extra fiber and iron from spinach and mushrooms, and lower saturated fat than a beef meatball dinner. Use less added salt if your meatballs are well-seasoned.
Drink pairing: Reach for a juicy Pinot Noir if you want a red that won't overpower the turkey, or a medium-bodied Chianti-style red for the tomato-herb profile.