Creamy Tuscan Chicken Meatballs Recipe

Introduction

Creamy Tuscan Chicken Meatballs combine tender ground chicken with sun-dried tomatoes, fresh herbs, and a rich Parmesan sauce. This comforting dish is perfect for a cozy dinner and pairs wonderfully with a variety of sides.

Ingredients

• 1 pound ground chicken
• 1 medium onion (grated)
• ½ cup panko breadcrumbs
• 1 teaspoon kosher salt
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 2 tablespoons sundried tomatoes (finely chopped)
• 1 large egg
• ¼ cup basil (loosely packed and chopped)
• olive oil spray
• 1 tablespoon unsalted butter
• 4 cloves garlic (minced)
• 2 tablespoons sundried tomatoes (finely chopped)
• 1 teaspoon oregano
• ¾ cup parmesan cheese (freshly grated)
• ½ cup chicken stock
• ¾ cup half and half (substitute with dairy-free creamer if desired)
• ½ teaspoon kosher salt (or more to taste)
• 3 ounces spinach (fresh)
• ¼ cup basil (loosely packed and chopped)

Instructions

1. Step 1: Preheat the oven to 400° F.
2. Step 2: In a large bowl, combine ground chicken, grated onion, panko breadcrumbs, 1 teaspoon of kosher salt, oregano, garlic powder, 2 tablespoons sundried tomatoes, egg, and ¼ cup chopped basil. Mix until evenly combined.
3. Step 3: Use a 1-inch cookie scoop to portion the mixture, then roll each portion into a meatball using wet palms to prevent sticking. Place meatballs on a parchment-lined rimmed baking sheet and spray lightly with olive oil.
4. Step 4: Bake the meatballs on the top rack for 10 minutes until cooked through.
5. Step 5: While the meatballs are baking, melt butter in a large skillet over medium-low heat. Add minced garlic and 2 tablespoons chopped sundried tomatoes, cooking for about 2 minutes while stirring frequently.
6. Step 6: Stir in 1 teaspoon oregano, ½ teaspoon kosher salt, half and half, and chicken stock. Bring the mixture to a gentle boil, then reduce heat to low.
7. Step 7: Add freshly grated Parmesan cheese and cook for 2 to 3 minutes until the sauce thickens slightly.
8. Step 8: Add fresh spinach to the sauce and cook until wilted.
9. Step 9: Transfer the baked meatballs into the skillet with the sauce. Coat them well and let simmer for another 2 to 3 minutes to absorb the flavors.
10. Step 10: Sprinkle ¼ cup chopped fresh basil over the meatballs and serve hot. Enjoy with mashed potatoes, orzo, cauliflower mash, quinoa, or a fresh side salad.

Tips & Variations

• For a dairy-free version, substitute half and half with a rich, unsweetened dairy-free creamer and use vegan Parmesan cheese.
• To add extra flavor, toast the panko breadcrumbs lightly before mixing into the meatball mixture.
• Fresh sun-dried tomatoes packed in oil yield a richer sauce, but dry sun-dried tomatoes rehydrated in warm water work well too.
• Use fresh herbs like thyme or parsley in place of basil for a different twist.

Storage

Store leftover meatballs and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the sauce, adding a splash of chicken stock if needed to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works great as a substitute and tastes very similar in this recipe.

Can I freeze these meatballs?

Absolutely! Freeze cooked meatballs in a single layer on a baking sheet, then transfer to a freezer-safe container. They keep well for up to 2 months. Thaw overnight in the fridge before reheating in the sauce.

Creamy Tuscan Chicken Meatballs Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

Delight in these creamy Tuscan chicken meatballs, baked to perfection and simmered in a rich, garlicky parmesan sauce with sundried tomatoes and fresh spinach. This flavorful Italian-inspired dish combines tender chicken meatballs with a luscious creamy sauce, garnished with fresh basil for a delicious and comforting meal perfect for any night of the week.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Meatballs

• 1 pound ground chicken
• 1 medium onion (grated)
• ½ cup panko breadcrumbs
• 1 teaspoon kosher salt
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 2 tablespoons sundried tomatoes (finely chopped)
• 1 large egg
• ¼ cup basil (loosely packed and chopped)
• olive oil spray

Creamy Tuscan Sauce

• 1 tablespoon unsalted butter
• 4 cloves garlic (minced)
• 2 tablespoons sundried tomatoes (finely chopped)
• 1 teaspoon oregano
• ¾ cup parmesan cheese (freshly grated)
• ½ cup chicken stock
• ¾ cup half and half (substitute with dairy-free creamer if desired)
• ½ teaspoon kosher salt (or more to taste)
• 3 ounces fresh spinach
• ¼ cup basil (loosely packed and chopped)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the meatballs.
2. Form Meatballs: Using a 1-inch cookie scoop, portion out chicken mixture and roll between wet palms to form meatballs. Wetting hands prevents sticking. Place meatballs on a parchment-lined rimmed baking sheet.
3. Bake Meatballs: Bake the meatballs on the top oven rack for 10 minutes until cooked through and lightly browned.
4. Prepare Sauce Base: While meatballs bake, melt butter in a large skillet over medium-low heat to gently soften ingredients without burning.
5. Sauté Aromatics: Add minced garlic and chopped sundried tomatoes to the butter. Cook, stirring frequently, for about 2 minutes until fragrant.
6. Add Seasonings and Cream: Stir in oregano, kosher salt, half and half, and chicken stock. Bring the mixture to a gentle boil.
7. Incorporate Cheese: Lower heat to low and add the freshly grated parmesan cheese. Stir and cook for 2-3 minutes until the sauce thickens slightly.
8. Wilt Spinach: Add fresh spinach leaves to the sauce and cook until just wilted, about 1-2 minutes.
9. Combine Meatballs and Sauce: Add the baked meatballs to the skillet. Coat them well in the sauce and let everything simmer together for 2-3 minutes to meld flavors.
10. Garnish and Serve: Sprinkle fresh chopped basil over the meatballs and sauce. Serve immediately with your favorite sides like mashed potatoes, orzo pasta, cauliflower mash, quinoa, or a fresh side salad. Enjoy your creamy Tuscan chicken meatballs!

Notes

• You can substitute the half and half with a dairy-free creamer to make this dish lactose-friendly.
• Using wet hands to form meatballs helps prevent sticking and makes shaping easier.
• Make sure not to overbake the meatballs to keep them moist and tender.
• Fresh basil added at the end preserves its vibrant flavor and color.
• Serve with low-carb sides like cauliflower mash for a lighter option.
• Leftovers store well in the fridge for up to 3 days and reheat gently on stovetop.

Keywords: creamy Tuscan chicken meatballs, Italian chicken meatballs, sundried tomatoes chicken meatballs, creamy parmesan sauce, baked meatballs recipe