Description
Creamy Tuscan Chicken Meatballs combine tender ground chicken meatballs baked to perfection and simmered in a rich, creamy sauce filled with sun-dried tomatoes, spinach, and Parmesan. This comforting Italian-inspired dish is perfect for a family dinner, offering a flavorful and satisfying meal that is easy to prepare and sure to become a new favorite.
Ingredients
Scale
Meatballs
- 1 lb Lean Ground Chicken
- 1 cup Italian Breadcrumbs (gluten-free optional)
- 1/2 cup Half and Half (milk can be used as an alternative)
- 2 cloves Minced Garlic (fresh garlic recommended)
- 1/4 cup Parsley (chopped; basil can be substituted)
- 1/2 cup Ricotta Cheese (cottage cheese can be used)
- 1 large Egg (for vegan option use flaxseed meal with water)
- 1/4 cup Parmesan Cheese (freshly grated; Pecorino Romano as alternative)
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1 tsp Salt
- 1/2 tsp Coarse Black Pepper
Sauce
- 2 Tbsp Unsalted Butter (olive oil for dairy-free option)
- 1 cup Heavy Cream (coconut cream for dairy-free option)
- 2 cloves Additional Garlic
- 2 cups Spinach (baby spinach recommended)
- 1/2 cup Julienne Sun-Dried Tomatoes (fresh tomatoes can be used)
- to taste Additional Seasoning (salt and pepper)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and line a large baking sheet with nonstick foil for easy cleanup.
- Soak Breadcrumbs: Soak the Italian breadcrumbs in half and half for about 2 minutes to soften and infuse moisture into the meatballs.
- Mix Meatball Ingredients: In a large bowl, combine minced garlic, chopped parsley, lean ground chicken, soaked breadcrumbs, egg, ricotta cheese, Parmesan cheese, dried oregano, dried basil, salt, and black pepper. Mix just until combined to keep the meatballs tender.
- Form Meatballs: Shape the mixture into approximately 18 evenly sized meatballs and arrange them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for about 20 minutes until golden brown and cooked through.
- Prepare Sauce: While the meatballs bake, melt unsalted butter in a skillet over medium heat. Add the additional garlic cloves and sauté until fragrant, about 1 minute.
- Add Cream and Cheese: Stir in heavy cream and let the mixture simmer gently for about 2 minutes. Season with salt and pepper, then whisk in Parmesan cheese until fully melted and the sauce thickens slightly.
- Add Vegetables: Add julienne sun-dried tomatoes and baby spinach to the sauce. Cook just until the spinach wilts, about 1-2 minutes.
- Combine Meatballs and Sauce: Gently transfer the baked meatballs into the skillet with the creamy Tuscan sauce. Let them simmer together for an additional 2 minutes to meld flavors.
- Serve: Optionally garnish with extra chopped parsley and serve hot with your choice of side, such as pasta or crusty bread.
Notes
- For a gluten-free version, use gluten-free Italian breadcrumbs.
- If dairy-free, substitute butter with olive oil and heavy cream with coconut cream.
- For a vegan option, replace the egg with flaxseed meal mixed with water and use plant-based dairy alternatives.
- Fresh garlic is recommended for the best flavor but garlic powder can be used in a pinch.
- Cook meatballs just until golden brown; avoid overbaking to keep them tender.
- Use fresh baby spinach for best texture and flavor, but frozen spinach can be used if thawed and drained.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs with sauce (about 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: Creamy Tuscan chicken meatballs, healthy meatballs, Italian chicken recipe, creamy sauce meatballs, family dinner recipe
