Spinach & Chicken Meatballs in Garlic Cream Sauce
The secret to these meatballs is the balance between the light, lean chicken and the earthy punch of fresh spinach, all tied together by a rich, glossy garlic cream sauce.
⏱️ Recipe Details
- Yields: 12–15 Meatballs
- Prep time: 15 minutes
- Cook time: 20 minutes
- Difficulty: Easy
🛒 The Ingredients
The Meatballs:
- 1 lb Ground Chicken
- 1 cup Fresh Spinach, finely chopped and squeezed dry
- 1/4 cup Breadcrumbs
- 1 Egg, beaten
- 1/2 tsp Garlic Powder
- Salt and Black Pepper to taste
The Garlic Cream Sauce:
- 1 cup Heavy Cream
- 2 cloves Garlic, minced
- 1/4 cup Parmesan Cheese, grated
- 1 tbsp Butter
- Fresh Basil or Parsley for garnish
👩🍳 Step-by-Step Instructions
1. Form the Meatballs
In a large bowl, combine the ground chicken, chopped spinach, breadcrumbs, egg, and seasonings. Mix gently until just combined. Roll the mixture into 1.5-inch balls.
2. Sear for Flavor
Heat a splash of oil in a large skillet over medium-high heat. Add the meatballs and cook for 5–7 minutes, turning occasionally, until they have a deep, golden-brown crust on all sides. Remove the meatballs from the pan and set aside.
3. Build the Sauce
In the same skillet, melt the butter and sauté the minced garlic for 30 seconds. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and slightly thickened.
4. Simmer Together
Add the meatballs back into the skillet. Spoon the creamy garlic sauce over each one until they are fully coated. Simmer for an additional 3–5 minutes to ensure the meatballs are cooked through and have absorbed the flavors of the sauce.
5. Garnish and Serve
Top with fresh herbs like basil or parsley for a bright pop of color and flavor before serving warm.
💡 Why This Recipe Works
The high moisture content in the spinach keeps the lean chicken meat from drying out during the searing process. The cream sauce acts as a luxurious finish that complements the savory, seared exterior of the meatballs.
