Step 1

Preheat oven to 400 degrees and line a large baking sheet with parchment paper.

Step 2

In a large mixing bowl. add all of the meatballs ingredients and use a spatula or clean hands to mix well until it's a uniform mixture.

Step 3

Use a cookie scoop or spoon to form the mixture into 18-22 evenly sized meatballs. Place on the baking sheet with space between each and bake for 14-18 minutes, until at an internal temperature of 165 degrees.

Step 4

While the meatballs bake, 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.

Step 5

Mix the spinach and basil into the sauce and cook until wilted down, the add the lemon juice and season to taste. When the meatballs are done baking, add them directly to the sauce and use a spoon to coat them in liquid.

Step 6

Remove from heat and serve immediately either alone or with rice, zucchini noodles, or sautéed veggies. Store in the refrigerator in an airtight container for 3-4 days.