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In a large mixing bowl, combine the ground chicken, 1/2 cup grated Parmesan cheese, breadcrumbs, egg, 2 minced garlic cloves, Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix thoroughly by hand until all ingredients are well combined.

Form the chicken mixture into small, uniform meatballs, about 1 1/2 inches in diameter. You should get approximately 18-20 meatballs.

Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the chicken meatballs to the pan in a single layer, working in batches if necessary to avoid overcrowding. Brown the meatballs on all sides until they are golden brown and cooked through, about 8-10 minutes. The internal temperature should reach 165°F (74°C). Remove the cooked meatballs from the skillet and set aside on a plate.

In the same skillet (no need to clean it), melt the unsalted butter over medium heat. Add the remaining 2 minced garlic cloves and sauté for 1 minute until fragrant.

Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Allow it to simmer for 2-3 minutes, letting it thicken slightly.

Stir in the fresh spinach, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and red pepper flakes (if using). Cook, stirring, until the spinach wilts completely into the sauce, about 2-3 minutes.

Reduce the heat to low and stir in the remaining 1/2 cup grated Parmesan cheese until it melts and the sauce becomes smooth and creamy. Taste and adjust seasoning as needed.

Add the cooked chicken meatballs back into the skillet with the creamy spinach alfredo sauce. Gently toss or stir to ensure all meatballs are thoroughly coated in the rich sauce.

Serve immediately, garnished with additional grated Parmesan cheese and red pepper flakes, if desired. This dish pairs wonderfully with pasta or a side of crusty bread.


In a large mixing bowl, combine the ground chicken, 1/2 cup grated Parmesan cheese, breadcrumbs, egg, 2 minced garlic cloves, Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix thoroughly by hand until all ingredients are well combined.

Form the chicken mixture into small, uniform meatballs, about 1 1/2 inches in diameter. You should get approximately 18-20 meatballs.

Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the chicken meatballs to the pan in a single layer, working in batches if necessary to avoid overcrowding. Brown the meatballs on all sides until they are golden brown and cooked through, about 8-10 minutes. The internal temperature should reach 165°F (74°C). Remove the cooked meatballs from the skillet and set aside on a plate.

In the same skillet (no need to clean it), melt the unsalted butter over medium heat. Add the remaining 2 minced garlic cloves and sauté for 1 minute until fragrant.

Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Allow it to simmer for 2-3 minutes, letting it thicken slightly.

Stir in the fresh spinach, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and red pepper flakes (if using). Cook, stirring, until the spinach wilts completely into the sauce, about 2-3 minutes.

Reduce the heat to low and stir in the remaining 1/2 cup grated Parmesan cheese until it melts and the sauce becomes smooth and creamy. Taste and adjust seasoning as needed.

Add the cooked chicken meatballs back into the skillet with the creamy spinach alfredo sauce. Gently toss or stir to ensure all meatballs are thoroughly coated in the rich sauce.

Serve immediately, garnished with additional grated Parmesan cheese and red pepper flakes, if desired. This dish pairs wonderfully with pasta or a side of crusty bread.
