Description

These Parmesan Chicken Meatballs with Creamy Spinach are juicy, tender, and packed with flavor. Baked to perfection and coated in a rich, garlicky Parmesan sauce with fresh spinach, this dish is perfect for a weeknight dinner or a special occasion. Serve with pasta, rice, or crusty bread for a delicious and satisfying meal.

Ingredients

Scale

For the Meatballs:

4 cloves garlic, minced
½ cup finely chopped fresh parsley
2 oz finely grated Parmesan cheese (½ cup), plus more for garnish
½ cup panko breadcrumbs
¼ cup half-and-half
1 large egg
1 ¼ teaspoons kosher salt
½ teaspoon onion powder
¼ teaspoon freshly ground black pepper
1 ½ pounds ground chicken

For the Creamy Spinach Sauce:

2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
¼ teaspoon kosher salt
1 ½ cups low-sodium chicken broth
¾ cup half-and-half
4 oz baby spinach (about 4 packed cups)
¼ cup grated Parmesan cheese

Instructions

Prepare the Meatballs:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil coated with cooking spray.
In a large mixing bowl, combine the garlic, parsley, Parmesan cheese, panko breadcrumbs, half-and-half, egg, salt, onion powder, and black pepper. Stir until well mixed.
Add the ground chicken and mix gently until just combined (do not overmix).
Shape the mixture into 20 meatballs (~2 tablespoons each) and place them on the prepared baking sheet, ensuring they are evenly spaced.
Bake for 12-15 minutes, or until the meatballs reach an internal temperature of 165°F (74°C).

2. Make the Creamy Spinach Sauce:

While the meatballs bake, melt the butter in a large skillet over medium heat.
Add the minced garlic, flour, Italian seasoning, red pepper flakes, and salt. Stir continuously for 30 seconds to remove the raw flour taste.
Slowly pour in the chicken broth and half-and-half, whisking to prevent lumps.
Bring to a boil, then reduce heat and simmer for 4-5 minutes, or until the sauce thickens slightly.

3. Combine and Serve:

When the meatballs are done, switch the oven to broil and broil them for 2-3 minutes for a golden-brown finish (optional).
Add the baby spinach and Parmesan cheese to the sauce, stirring until the spinach wilts (about 30 seconds).
Transfer the meatballs to the skillet and gently stir to coat them in the sauce.
Serve hot, garnished with extra Parmesan cheese if desired.

Notes

For extra flavor, add a splash of lemon juice or a pinch of nutmeg to the sauce.
To make it gluten-free, substitute the panko breadcrumbs with almond flour and use a gluten-free thickener for the sauce.
For a spicier version, increase the red pepper flakes or add a dash of cayenne pepper.
Make it dairy-free by replacing Parmesan with nutritional yeast and using coconut cream instead of half-and-half.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking, Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: ~4 meatballs
Calories: 400
Sugar: 2g
Sodium: 600mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Carbohydrates: 15g
Fiber: 2g
Protein: 35g
Cholesterol: 120mg