Creamy Garlic Chicken Meatballs with Spinach are heavenly!
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
1 pound ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup heavy cream
2 cups fresh spinach, chopped
1/2 cup chicken broth
1 teaspoon lemon juice
Fresh parsley, chopped (for garnish)
Instructions
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix until well combined.
Form the mixture into meatballs, about 1 inch in diameter. You should have approximately 20 meatballs.
In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook for about 5-7 minutes, turning occasionally, until browned on all sides. Remove the meatballs from the skillet and set aside.
In the same skillet, add the chicken broth and heavy cream. Stir to combine and bring to a simmer.
Add the chopped spinach and lemon juice to the skillet, stirring until the spinach wilts.
Return the meatballs to the skillet, cover, and simmer for an additional 10 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
Serve the meatballs warm, garnished with chopped parsley.
Notes
For added flavor, mix in some chopped fresh herbs like basil or thyme into the meatball mixture.
Serve the meatballs over cooked pasta or rice for a complete meal.