Creamy Spinach Chicken Meatballs

Pasos10

1. 1

   Paso 1. Mix the meatball mixture

   Mix all meatball ingredients together: ground chicken, breadcrumbs, 3 cloves garlic, egg, Italian seasoning, salt and pepper.

   Don't overwork the meat mixture or the meatballs become tough.

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2. 2

   Paso 2. Roll the meatballs

   Roll the mixture into golf ball sized balls.

3. 3

   Paso 3. Sear the meatballs

   3m 30s

   Heat olive oil in a pan over medium-high heat. Sear the meatballs 3-4 minutes each side until golden brown. Set aside.

   Sear on high heat for a golden crust.

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4. 4

   Paso 4. Sauté the garlic

   1 min

   In the same pan melt the butter, then sauté 3 cloves garlic for 1 minute until fragrant.

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5. 5

   Paso 5. Simmer the broth

   2 min

   Add the chicken broth and let it simmer for 2 minutes.

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6. 6

   Paso 6. Add the cream

   3 min

   Pour in the heavy cream, stir and simmer on low for 3 minutes.

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7. 7

   Paso 7. Wilt the spinach

   Add the spinach and parmesan, stir until the spinach wilts and the sauce thickens.

   If the sauce gets too thick, add a splash of chicken broth.

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8. 8

   Paso 8. Return the meatballs

   Return the meatballs to the pan and coat well with the sauce.

9. 9

   Paso 9. Simmer the meatballs

   5 min

   Simmer everything together for 5 minutes on low heat.

10. 10

    Paso 10. Serve the meatballs

    Serve hot in a wide bowl.

    Let the meatballs rest 2 minutes before serving so they stay juicy inside.