IE 11 is not supported. For an optimal experience visit our site on another browser.

Spinach Chicken Meatballs in Parmesan Cream Sauce

Laura Vitale
Cook Time:
30 mins
Prep Time:
20 mins
Servings:
4-6
RATE THIS RECIPE
(20)

Chef notes

I love this recipe because it's a simple and easy way to get my daughter to eat vegetables! And the leftovers are even better.

Technique tip: Squeeze as much water as possible from the spinach to avoid watery meatball.

Swap option: Swap ground turkey or ground beef for ground chicken.

Ingredients

Spinach-Chicken Meatballs
  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground chicken
  • 10 ounces frozen chopped spinach, thawed, and squeezed out of any liquid
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced or grated
  • 1/8 teaspoon Italian seasoning
  • kosher salt and freshly ground black pepper, to taste
Parmesan Cream Sauce
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup halved cherry tomatoes
  • 1/3 cup dry white wine
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • kosher salt and freshly ground black pepper, to taste
  • fresh basil
  • freshly grated Parmesan cheese

Preparation

For the meatballs:

Preheat the oven to 400 F. Line a baking sheet with parchment paper, drizzle it with olive oil and set aside.

In a large bowl, mix all the ingredients for the meatballs until combined. Form into golf size balls and place on the prepared baking sheet. Drizzle the top of each meatball with olive oil and sprinkle with Parmesan cheese. Bake for 15 minutes.

For the sauce:

1.

Meanwhile, in a large straight-sided skillet, add the olive oil and shallot and sauté over medium heat for about 2 minutes.

2.

Add the garlic and cherry tomatoes and cook for 1-2 minutes. Add the wine and continue to cook until the liquid has reduced by half.

3.

Add the stock and cream, and season with salt and pepper to taste. Gently simmer until the meatballs are done.

4.

Add the cooked meatballs to the sauce, along with fresh basil and Parmesan cheese. Increase the heat to medium-high and cook until the sauce thickens. Serve warm.