Description
Juicy chicken meatballs simmered in a rich, creamy Tuscan sauce with spinach and sun-dried tomatoes. Perfect for a cozy, family-friendly dinner.
Ingredients
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)
2 tbsp butter or olive oil (for sauce)
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1½ cups chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
2 cups fresh baby spinach
Fresh basil or parsley, chopped (for garnish)
Instructions
1. Preheat oven to 400°F (200°C) or heat a skillet over medium-high heat.
2. In a bowl, combine ground chicken, Parmesan, egg, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix gently.
3. Form mixture into 1-inch meatballs.
4. Heat olive oil in a skillet. Brown meatballs on all sides (~6-8 mins). Bake in oven (~10-12 mins) or cook fully in skillet until internal temp reaches 165°F.
5. Remove meatballs and set aside. In the same skillet, add butter/olive oil, garlic, and sun-dried tomatoes. Sauté 2 mins.
6. Pour in chicken broth, bring to simmer. Stir in heavy cream and Parmesan until slightly thickened.
7. Return meatballs to sauce; add spinach and cook until wilted (~2 mins).
8. Garnish with basil/parsley and serve.
Notes
For a lighter version, use half-and-half instead of heavy cream or Greek yogurt.
Swap ground chicken for turkey or beef.
Add red pepper flakes for heat.
Use kale instead of spinach.
Cook meatballs in sauce for a one-pot variation.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop/Oven
- Cuisine: Italian/American
Nutrition
- Serving Size: 1 plate (4-5 meatballs)
- Calories: 420
- Fat: 25g
- Carbohydrates: 10g
- Protein: 38g