Creamy Tuscan Chicken Meatballs Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the meatballs.
- 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.
- Bake Meatballs: Bake the meatballs on the top oven rack for 10 minutes until cooked through and lightly browned.
- Prepare Sauce Base: While meatballs bake, melt butter in a large skillet over medium-low heat to gently soften ingredients without burning.
- Sauté Aromatics: Add minced garlic and chopped sundried tomatoes to the butter. Cook, stirring frequently, for about 2 minutes until fragrant.
- Add Seasonings and Cream: Stir in oregano, kosher salt, half and half, and chicken stock. Bring the mixture to a gentle boil.
- 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.
- Wilt Spinach: Add fresh spinach leaves to the sauce and cook until just wilted, about 1-2 minutes.
- 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.
- 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
Find it online: https://cookwithruby.com/creamy-tuscan-chicken-meatballs-recipe/
