Description
Creamy Tuscan Chicken Meatballs are a delicious and comforting dinner option featuring juicy chicken meatballs baked to golden perfection and simmered in a rich, creamy sauce with spinach and sun-dried tomatoes. This recipe balances fresh herbs, garlic, and cheeses for a flavorful meal that your family will love.
Ingredients
Scale
Meatballs
- 1 lb Lean Ground Chicken
- 1 cup Italian Breadcrumbs (gluten-free optional)
- 1/2 cup Half and Half (milk can be used as an alternative)
- 2 cloves Minced Garlic (fresh garlic recommended)
- 1/4 cup Parsley (chopped; basil can be substituted)
- 1/2 cup Ricotta Cheese (cottage cheese can be used)
- 1 large Egg (for vegan option use flaxseed meal with water)
- 1/4 cup Parmesan Cheese (freshly grated; Pecorino Romano as alternative)
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1 tsp Salt
- 1/2 tsp Coarse Black Pepper
Sauce
- 2 Tbsp Unsalted Butter (olive oil for dairy-free option)
- 1 cup Heavy Cream (coconut cream for dairy-free option)
- 2 cups Spinach (baby spinach recommended)
- 1/2 cup Julienne Sun-Dried Tomatoes (fresh tomatoes can be used)
- 2 cloves Additional Garlic
- to taste Additional Seasoning (salt and pepper)
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 450°F and line a large baking sheet with nonstick foil for easy cleanup.
- Soak Breadcrumbs: Soak the Italian breadcrumbs in half and half for about 2 minutes to soften, which helps keep the meatballs tender.
- Mix Meatball Ingredients: In a large bowl, combine minced garlic, chopped parsley, lean ground chicken, the soaked breadcrumbs, egg, ricotta, Parmesan, dried oregano, basil, salt, and pepper. Mix gently until just combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into approximately 18 evenly sized meatballs and arrange them spaced out on the prepared baking sheet.
- Bake Meatballs: Place the baking sheet in the oven and bake for about 20 minutes or until the meatballs are cooked through and golden brown on the outside.
- Make Creamy Sauce: While the meatballs are baking, melt unsalted butter in a skillet over medium heat. Add the additional garlic cloves and sauté until fragrant, about 1 minute.
- Add Cream and Cheese: Stir in the heavy cream and allow it to gently simmer for 2 minutes. Season with salt and pepper, then whisk in Parmesan cheese until it melts into the sauce, creating a smooth cream base.
- Add Veggies: Stir in the sun-dried tomatoes and baby spinach, cooking just long enough for the spinach to wilt but remain vibrant green.
- Simmer Meatballs in Sauce: Carefully add the baked meatballs into the skillet with the creamy sauce, gently tossing or spooning to coat. Let everything simmer together for an additional 2 minutes to meld flavors.
- Serve: Optionally garnish with extra chopped parsley. Serve the creamy Tuscan chicken meatballs hot alongside your favorite side, such as pasta, mashed potatoes, or crusty bread.
Notes
- For a gluten-free version, use gluten-free Italian breadcrumbs.
- To make this recipe dairy-free, substitute butter with olive oil and heavy cream with coconut cream.
- Use flaxseed meal mixed with water as an egg substitute for a vegan adaptation, though the recipe is primarily not vegan due to cheese and cream.
- Fresh garlic provides better flavor than pre-minced or powdered garlic.
- Leftover meatballs keep well refrigerated up to 3 days and freeze well for up to 3 months.
- Serve with a side of pasta, zucchini noodles, or crusty bread to soak up the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 3-4 meatballs with sauce (about 1/5th recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg
Keywords: Tuscan chicken meatballs, creamy chicken meatballs, Italian meatballs, healthy chicken dinner, spinach meatballs, sun-dried tomato sauce
