Creamy Tuscan Chicken Meatballs

If you’re craving a dinner that feels indulgent but is surprisingly easy, these Creamy Tuscan Chicken Meatballs will hit the spot. Juicy chicken meatballs simmered in a luscious garlic‑sun dried tomato‑Parmesan sauce with fresh spinach make for a recipe that’s comforting, flavorful, and ready for your weeknight line‑up.

Why You’ll Love This Recipe

• Tender, homemade chicken meatballs packed with flavor and herbs.
• A rich, creamy Tuscan‑style sauce that feels luxurious yet easy.
• Balanced with bright spinach and tangy sun‑dried tomatoes for freshness.
• One‑pan or one‑pot friendly for simpler cleanup.
• Family‑friendly comfort food that still feels elegant.

Ingredients

For the Meatballs

• 1 lb ground chicken
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and freshly ground black pepper
• 2 tbsp olive oil (for cooking)

For the Creamy Tuscan Sauce

• 2 tbsp butter or olive oil
• 3 cloves garlic, minced
• ½ cup sun‑dried tomatoes (chopped, oil‑packed or drained)
• 1 ½ cups chicken broth
• 1 cup heavy cream (or half‑and‑half for lighter version)
• ½ cup grated Parmesan cheese
• 2 cups fresh baby spinach
• Fresh basil or parsley, chopped (for garnish)

Step‑by‑Step Instructions

1. Preheat your oven to 400°F (200°C) if baking meatballs, or heat a skillet over medium‑high if cooking on stovetop.
2. In a bowl, combine ground chicken, Parmesan, egg, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix gently until just combined.
3. Form the mixture into evenly sized meatballs (about 1‑inch or your preferred size).
4. Heat olive oil in a skillet. Brown the meatballs on all sides (~6‑8 minutes), then transfer to the oven to finish cooking (~10‑12 minutes) or continue cooking in skillet until internal temperature reaches 165°F.
5. Remove the cooked meatballs and set aside. In the same skillet, add butter or olive oil, then garlic and sun‑dried tomatoes. Sauté ~2 minutes until fragrant.
6. Pour in chicken broth, bring to a simmer, then stir in wine (optional) or skip. Add heavy cream and Parmesan cheese, stirring until slightly thickened.
7. Return meatballs to the sauce; add spinach and cook until the spinach wilts (~2 minutes).
8. Garnish with fresh basil or parsley. Serve warm, over pasta, mashed potatoes, rice, or even zoodles for a lighter option.

Tips & Variations

• For a lighter version, use half‑and‑half instead of heavy cream or use Greek yogurt stirred in at the end.
• Swap ground chicken for turkey or even ground pork/beef if you prefer.
• Add red pepper flakes for a spicy punch.
• Use kale instead of spinach for a more robust green.
• Cook the sauce first and simmer meatballs in the sauce if you want a one‑pot variation.

Storage & Freezer Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the sauce thickens.
• Freeze: Let the meatballs cool, then store with sauce in freezer‑safe containers for up to 2 months. Thaw overnight and reheat slowly.
• Tip: Freeze meatballs and sauce separately if you plan to serve over different bases (pasta, rice, veggies) to preserve texture.

Serving & Pairing Ideas

• Serve over your favorite pasta (linguine, penne) for classic comfort.
• Try mashed potatoes or cauliflower mash to soak up the rich sauce.
• For a low‑carb option, serve over zoodles or sautéed spiralized zucchini.
• Pair with a crisp green salad and crusty bread to complete the meal.
• Finish with a sprinkle of extra Parmesan and chopped fresh basil for color and flavor.

Frequently Asked Questions

Can I bake meatballs instead of skillet‑cooking?

Yes. Brown the meatballs briefly in a skillet, then bake at 400°F (200°C) for ~10‑12 minutes until cooked through (165°F internal temperature). Then follow the sauce steps.

Can I make this dish ahead of time?

Absolutely. Cook the meatballs and sauce ahead, then reheat on the stovetop just before serving. The sauce will thicken overnight, so loosen with a splash of broth if needed.

Can I skip cream or use a dairy‑free alternative?

Yes. Use coconut cream or cashew cream, or skip heavy cream and use Greek yogurt stirred in at the end (off‑heat) for a lighter, dairy‑free version.

What’s a good way to serve leftovers?

Leftover meatballs in creamy Tuscan sauce are great rolled into wraps, stuffed into pita pockets, or used as a topping for baked potatoes for a fresh meal variation.

Ready to Make It?

These Creamy Tuscan Chicken Meatballs deliver rich flavor, comforting sauce, and juicy meatballs, all in one dish. Whether for a weeknight dinner or a more special occasion, they’re sure to impress. Save this recipe, grab your ingredients, and dive into a cozy, satisfying meal tonight.

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