Garlic Alfredo Chicken Meatballs with Spinach
Garlic Alfredo Chicken Meatballs with Spinach
Ingredients
For the Chicken Meatballs
- 1 pound ground chicken
- 1/2 cup Parmesan cheese, grated
- 1/4 cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for frying
For the Creamy Spinach Alfredo Sauce
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 4 cups fresh spinach
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional, or to taste
Instructions
- 1
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.
⏱️ 5 min
- 2
Form the chicken mixture into small, uniform meatballs, about 1 1/2 inches in diameter. You should get approximately 18-20 meatballs.
⏱️ 10 min
- 3
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.
⏱️ 12 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 2 min
- 8
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.
⏱️ 1 min
- 9
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Alfredo Chicken Meatballs with Spinach
Ingredients
For the Chicken Meatballs
- 1 pound ground chicken
- 1/2 cup Parmesan cheese, grated
- 1/4 cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for frying
For the Creamy Spinach Alfredo Sauce
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 4 cups fresh spinach
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional, or to taste
Instructions
- 1
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.
⏱️ 5 min - 2
Form the chicken mixture into small, uniform meatballs, about 1 1/2 inches in diameter. You should get approximately 18-20 meatballs.
⏱️ 10 min - 3
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.
⏱️ 12 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 2 min - 8
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.
⏱️ 1 min - 9
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.
⏱️ 1 min