Creamy Tuscan Chicken Meatballs with Spinach!

Creamy Tuscan Chicken Meatballs with Spinach

A cozy, one-pan dish where juicy chicken meatballs meet a creamy garlic-Parmesan sauce, speckled with spinach and sun-dried tomatoes. Comfort food at its finest.

Ingredients:

For the Meatballs:

• 1 lb (450g) ground chicken (or turkey)

• ½ cup grated Parmesan cheese

• ¼ cup breadcrumbs (or almond flour for low-carb)

• 1 egg

• 2 cloves garlic, minced

• 2 tbsp chopped parsley or basil

• 1 tsp Italian seasoning

• Salt & pepper, to taste

• 2 tbsp olive oil (for browning)

For the Creamy Sauce:

• 3 cloves garlic, minced

• 1 tbsp butter

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• 1 cup chopped spinach (fresh or thawed frozen)

• ¼ cup sun-dried tomatoes (chopped) — optional but recommended

• Salt & pepper, to taste

• Fresh basil or parsley, for garnish

Instructions:

1. Make the Meatballs:

   • In a large bowl, mix together the chicken, Parmesan, breadcrumbs, egg, garlic, herbs, Italian seasoning, salt, and pepper.

   • Form into 12–14 small meatballs.

2. Brown the Meatballs:

   • Heat olive oil in a large skillet or oven-safe pan over medium-high heat.

   • Add meatballs and cook until browned on all sides (about 5–6 minutes total). Remove and set aside (they don’t need to be cooked through yet).

3. Make the Sauce:

   • In the same pan, add butter and garlic. Sauté for 1 minute.

   • Pour in cream and broth. Stir in Parmesan and Italian seasoning.

   • Simmer until it slightly thickens (3–5 minutes).

   • Add spinach and sun-dried tomatoes. Stir until wilted.

4. Combine and Finish:

   • Nestle the meatballs into the sauce.

   • Simmer on low, covered, for 10–12 minutes or until meatballs are fully cooked (internal temp: 165°F / 74°C).

   • Optional: Transfer to oven and broil for 2–3 minutes for extra browning on top.

5. Serve:

   • Garnish with fresh basil or parsley.

   • Great over mashed potatoes, pasta, rice, or crusty bread.