Parmesan Chicken Meatballs with Creamy Spinach
Looking for a tasty chicken meatball recipe for dinner? This Parmesan chicken meatballs with creamy spinach dish is packed with flavor and quick to make. It serves 4 to 6 people and is ready in just 25-30 minutes. These baked chicken meatballs are protein-rich, perfectly seasoned, and coated in a delicious spinach-infused sauce.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Large skillet
- Wooden spoon
- Meat thermometer
Ingredients
- 1.5 pounds ground chicken
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry breadcrumbs
- 1 large egg
- 1/4 cup chopped fresh parsley
- 2 cloves minced garlic
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Creamy Spinach Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves minced garlic
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1 cup half-and-half
- 1/2 cup low-sodium chicken broth
- 4 ounces fresh baby spinach about 4 packed cups
- Extra grated Parmesan for garnish
Instructions
- Preheat Oven & Prepare Baking Sheet: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Meatball Ingredients: In a large bowl, combine ground chicken, Parmesan, breadcrumbs, egg, parsley, garlic, Italian seasoning, salt, and pepper. Gently mix until just combined.
- Form Meatballs: Roll the mixture into 1.5-inch meatballs and place them evenly on the prepared baking sheet.
- Bake Meatballs: Bake for 20-25 minutes, until internal temperature reaches 165°F. Optionally, broil for 2-3 minutes for a golden-brown top.
- Prepare Sauce: In a large skillet, melt butter over medium heat. Stir in flour and cook for 1 minute. Add garlic, Italian seasoning, red pepper flakes, and salt.
- Add Liquids: Slowly whisk in half-and-half and chicken broth. Cook until thickened, about 4-5 minutes.
- Incorporate Spinach: Stir in fresh spinach and cook until wilted.
- Combine & Serve: Add the baked meatballs to the sauce, coating evenly. Serve warm, garnished with extra Parmesan.
Notes
- For extra moisture, mix dark and white ground chicken.
- Substitute gluten-free breadcrumbs for a gluten-free version.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes.