
Savory Creamy Tuscan Chicken Meatballs — tender chicken meatballs simmered in a garlicky cream sauce with sun‑dried tomatoes and spinach. 🍗🥬🍅✨
🍗 Creamy Tuscan Chicken Meatballs
🧾 Ingredients (Serves 4–6)
For the Meatballs
- 1 lb ground chicken
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (for searing)
For the Creamy Tuscan Sauce
- 2 tbsp olive oil
- 3 garlic cloves, minced
- ½ cup sun‑dried tomatoes, chopped
- 1 cup chicken broth
- 1 cup heavy cream (or half‑and‑half for lighter)
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 tsp Italian seasoning
- Salt & pepper to taste
👩🍳 Instructions
- Make the meatballs:
- In a bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper.
- Mix until just combined. Shape into 1‑inch meatballs.
- Cook meatballs:
- Heat olive oil in a skillet over medium heat.
- Sear meatballs until golden brown on all sides (about 6–8 minutes).
- Remove and set aside (they will finish cooking in the sauce).
- Prepare the sauce:
- In the same skillet, add olive oil and garlic. Sauté 1 minute.
- Stir in sun‑dried tomatoes and Italian seasoning.
- Pour in chicken broth and cream, then simmer 5 minutes.
- Add Parmesan cheese, stirring until melted and creamy.
- Finish the dish:
- Return meatballs to skillet. Cover and simmer 10–12 minutes until cooked through.
- Stir in spinach until wilted.
- Adjust seasoning with salt and pepper.
🌟 Tips
- Serve over pasta, rice, or mashed potatoes for a hearty meal.
- For extra richness, add a splash of white wine to the sauce.
- Substitute spinach with kale for a sturdier green.
🥡 Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze meatballs (without sauce) for up to 2 months.

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