Creamy Spinach Chicken Meatballs
Creamy Spinach Chicken Meatballs
Ingredients
For the Meatballs
- 500 g ground chicken
- 3 garlic cloves, minced
- 1/4 cup breadcrumbs
- 1 egg
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- 2 tablespoons olive oil, for frying
For the Creamy Spinach Sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cups fresh spinach
- 3 garlic cloves, minced
- 2 tablespoons butter
- 1/2 cup Parmesan cheese, grated
- to taste salt
- to taste pepper
- to taste red chili flakes
Instructions
- 1
In a large bowl, combine the ground chicken, 3 minced garlic cloves, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix until just combined, being careful not to overwork the mixture, as this can lead to tough meatballs. Roll the mixture into golf ball sized balls.
⏱️ 10 min
- 2
Heat 2 tablespoons of olive oil in a large pan or skillet over medium-high heat. Once hot, carefully place the meatballs into the pan, ensuring not to overcrowd it (cook in batches if necessary). Sear the meatballs for 3 to 4 minutes on each side, until they are golden brown and a crust has formed. Remove the seared meatballs from the pan and set them aside on a plate.
⏱️ 8 min
- 3
In the same pan (no need to clean it), melt 2 tablespoons of butter over medium heat. Add the remaining 3 minced garlic cloves and sauté for 1 minute, until fragrant.
⏱️ 2 min
- 4
Pour in 1/2 cup of chicken broth and bring it to a simmer. Let it simmer for 2 minutes, allowing some of the liquid to reduce slightly.
⏱️ 2 min
- 5
Add 1 cup of heavy cream to the pan, stir well, and reduce the heat to low. Let the sauce gently simmer for 3 minutes, stirring occasionally.
⏱️ 3 min
- 6
Stir in 2 cups of fresh spinach and 1/2 cup of freshly grated Parmesan cheese. Continue to stir until the spinach wilts completely and the sauce thickens to your desired consistency. Season with salt, pepper, and red chili flakes to taste. If the sauce becomes too thick, add a splash of additional chicken broth.
⏱️ 3 min
- 7
Return the seared meatballs to the pan with the creamy spinach sauce. Gently toss or spoon the sauce over the meatballs to ensure they are well coated. Simmer everything together on low heat for an additional 5 minutes, allowing the meatballs to finish cooking through and absorb the flavors of the sauce.
⏱️ 5 min
- 8
Remove the pan from the heat and let the meatballs rest for 2 minutes before serving. Serve hot in a wide bowl.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Spinach Chicken Meatballs
For the Meatballs
- 500 g ground chicken
- 3 garlic cloves, minced
- 1/4 cup breadcrumbs
- 1 egg
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- 2 tablespoons olive oil, for frying
For the Creamy Spinach Sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cups fresh spinach
- 3 garlic cloves, minced
- 2 tablespoons butter
- 1/2 cup Parmesan cheese, grated
- to taste salt
- to taste pepper
- to taste red chili flakes
Instructions
- 1
In a large bowl, combine the ground chicken, 3 minced garlic cloves, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix until just combined, being careful not to overwork the mixture, as this can lead to tough meatballs. Roll the mixture into golf ball sized balls.
⏱️ 10 min - 2
Heat 2 tablespoons of olive oil in a large pan or skillet over medium-high heat. Once hot, carefully place the meatballs into the pan, ensuring not to overcrowd it (cook in batches if necessary). Sear the meatballs for 3 to 4 minutes on each side, until they are golden brown and a crust has formed. Remove the seared meatballs from the pan and set them aside on a plate.
⏱️ 8 min - 3
In the same pan (no need to clean it), melt 2 tablespoons of butter over medium heat. Add the remaining 3 minced garlic cloves and sauté for 1 minute, until fragrant.
⏱️ 2 min - 4
Pour in 1/2 cup of chicken broth and bring it to a simmer. Let it simmer for 2 minutes, allowing some of the liquid to reduce slightly.
⏱️ 2 min - 5
Add 1 cup of heavy cream to the pan, stir well, and reduce the heat to low. Let the sauce gently simmer for 3 minutes, stirring occasionally.
⏱️ 3 min - 6
Stir in 2 cups of fresh spinach and 1/2 cup of freshly grated Parmesan cheese. Continue to stir until the spinach wilts completely and the sauce thickens to your desired consistency. Season with salt, pepper, and red chili flakes to taste. If the sauce becomes too thick, add a splash of additional chicken broth.
⏱️ 3 min - 7
Return the seared meatballs to the pan with the creamy spinach sauce. Gently toss or spoon the sauce over the meatballs to ensure they are well coated. Simmer everything together on low heat for an additional 5 minutes, allowing the meatballs to finish cooking through and absorb the flavors of the sauce.
⏱️ 5 min - 8
Remove the pan from the heat and let the meatballs rest for 2 minutes before serving. Serve hot in a wide bowl.
⏱️ 2 min