Creamy Spinach and Parmesan Chicken Meatballs.
Ingredients
For the Meatballs: 1 lb ground chicken (or turkey), 1/2 cup breadcrumbs (or almond flour for keto), 1/4 cup grated Parmesan, 1 egg, 1/2 cup chopped fresh spinach, 2 cloves minced garlic, salt, and pepper.
For the Cream Sauce: 1 cup heavy cream, 1/2 cup chicken broth, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, 1 cup fresh spinach, and 1 tsp Italian seasoning.
Instructions
Prep and Mix: Preheat your oven to 400°F (200°C). In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, chopped spinach, and garlic. Season generously with salt and pepper.
Form and Sear: Roll the mixture into balls (about 1.5 inches). In an oven-safe skillet or baking dish lined with foil, lightly sear the meatballs on a stovetop with a bit of olive oil until browned on the outside (about 2 minutes per side).
Make the Sauce: In a separate pan or the same skillet, whisk together the heavy cream, chicken broth, and Italian seasoning. Bring to a light simmer, then stir in the fresh spinach and Parmesan until the spinach wilts and the sauce thickens slightly.
Bake: Pour the cream sauce over the meatballs in your baking dish. Top each meatball with a sprinkle of mozzarella cheese.
Finish: Bake for 15–20 minutes until the chicken is fully cooked through and the cheese is bubbly and golden brown, as seen in the photo.
Serve these over pasta, rice, or zoodles for a complete meal!