Guston

Creamy Spinach Chicken Meatballs

Pan-seared chicken meatballs in a rich parmesan spinach sauce

Saif's Flexible Fork
Prep
15m
Cook
25m
Steps
9
Servings
4
Difficulty
Medium
ItalianOne-PanDinnerComfortHigh-ProteinWeeknight

Method

  1. Step 1Mix meatball ingredients

    Mix all meatball ingredients together. Roll into golf ball sized balls.

    Note

    Don't overwork the meat mixture or meatballs become tough

    Ground chickenGarlicBread crumbsEggItalian seasoningSaltBlack pepper
  2. Step 2Sear the meatballs7 min

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

    Note

    Sear on HIGH heat for that golden crust — don't skip this step

    Olive oil
  3. Step 3Sauté garlic1 min

    In the same pan melt butter, sauté garlic 1 minute until fragrant.

    ButterGarlic
  4. Step 4Add broth2 min

    Add chicken broth and let it simmer 2 minutes.

    Chicken stock
  5. Step 5Add cream3 min

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

    Heavy cream
  6. Step 6Add spinach and parmesan

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

    Note

    Use freshly grated parmesan, not pre-packaged, for a silkier sauce. If sauce gets too thick add a splash of chicken broth.

    SpinachParmesan
  7. Step 7Coat meatballs in sauce

    Return meatballs to the pan, coat well with sauce.

  8. Step 8Simmer together5 min

    Simmer together 5 minutes on low heat.

    Chili flakes
  9. Step 9Serve hot

    Serve hot in a wide bowl.

    Note

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