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Creamy Tuscan Chicken Meatballs Recipe Easy Homemade Parmesan Spinach Sauce

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Tender chicken meatballs simmered in a rich, creamy parmesan spinach sauce, perfect for a cozy and comforting dinner that’s quick and easy to prepare.

Ingredients

Scale
  • 1 pound (450g) ground chicken (preferably lean but juicy)
  • 1/4 cup (25g) grated parmesan cheese (Parmigiano-Reggiano recommended)
  • 1/3 cup (30g) panko breadcrumbs
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream or half-and-half (can substitute with coconut cream for dairy-free)
  • 1/2 cup (50g) grated parmesan cheese
  • 3 cups (90g) fresh baby spinach, roughly chopped
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (for cooking meatballs)

Instructions

  1. Prepare the Meatball Mixture (10 minutes): In a large mixing bowl, combine ground chicken, grated parmesan, panko breadcrumbs, egg, minced garlic, dried Italian seasoning, salt, pepper, and chopped parsley if using. Mix gently until just combined.
  2. Form the Meatballs (5 minutes): Wet your hands lightly and roll the mixture into 1 1/2-inch meatballs, about 16 total. Place them on a plate or baking sheet.
  3. Cook the Meatballs (10 minutes): Heat olive oil in a large non-stick skillet over medium heat. Add meatballs in a single layer without crowding. Cook 4-5 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Remove and set aside.
  4. Make the Parmesan Spinach Sauce (10 minutes): In the same skillet, reduce heat to medium-low and melt butter. Add minced garlic and cook until fragrant, about 30 seconds. Pour in heavy cream, stirring to scrape up browned bits. Warm gently without boiling.
  5. Add Cheese & Spinach (3-4 minutes): Stir in grated parmesan until melted and sauce thickens slightly. Add chopped spinach and crushed red pepper flakes if using. Stir until spinach wilts and sauce is creamy. Season with salt and pepper.
  6. Combine Meatballs and Sauce (2 minutes): Return meatballs to skillet, spoon sauce over them, and simmer together for 1-2 minutes to meld flavors.
  7. Serve: Plate meatballs with extra sauce spooned over. Serve with crusty bread, mashed potatoes, or pasta.

Notes

Do not overmix meatball mixture to keep meatballs tender. Use freshly grated parmesan for best melting and flavor. Brown meatballs well but avoid crowding pan. Simmer sauce gently on low heat to prevent curdling. If sauce thickens too much, add chicken broth or water to loosen. Leftover sauce thickens in fridge; reheat gently with added cream or broth. For gluten-free, substitute breadcrumbs. For dairy-free, use coconut cream and dairy-free cheese alternatives.

Nutrition

Keywords: chicken meatballs, creamy sauce, Tuscan, parmesan, spinach, easy dinner, comfort food, weeknight meal

Find it online: https://novanosh.com/creamy-tuscan-chicken-meatballs-recipe-easy-homemade-parmesan-spinach-sauce/