Ingredients for Creamy Chicken Meatballs
For the Chicken Meatballs
- 500 g (1 lb) ground chicken
- 1 large egg
- ½ cup breadcrumbs (or panko)
- 2 cloves garlic, finely minced
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- 2 tablespoons olive oil (for cooking)
Ingredients for the Creamy Garlic Spinach Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- Salt and pepper to taste
- Optional: pinch of nutmeg or chili flakes
How to Make Chicken Meatballs (Step by Step)
Step 1: Prepare the Meatball Mixture
In a large bowl, combine the ground chicken, egg, breadcrumbs, garlic, Parmesan, parsley, salt, pepper, paprika, and Italian seasoning.
Mix gently using your hands or a spatula. Do not overmix, as this can make the meatballs dense instead of tender.
Step 2: Shape the Meatballs
Using slightly oiled hands, form medium-sized meatballs (about 1½ inches in diameter). You should get around 14–16 meatballs.
Cooking the Chicken Meatballs
Step 3: Pan-Sear for Maximum Flavor
Heat olive oil in a large skillet over medium heat.
Add the meatballs in a single layer, leaving space between them.
Cook for 3–4 minutes per side, turning gently until they are golden brown all around.
Remove the meatballs from the pan and set aside. They do not need to be fully cooked at this stage.
Making the Creamy Garlic Spinach Sauce
Step 4: Build the Flavor Base
In the same skillet (do not clean it), melt the butter over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Step 5: Create the Cream Sauce
Pour in the chicken broth and scrape the bottom of the pan to release all the flavorful browned bits.
Add the heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese and allow the sauce to thicken slightly for 3–4 minutes.
Bringing Everything Together
Step 6: Add Spinach and Meatballs
Add chopped spinach to the sauce and stir until wilted.
Return the chicken meatballs to the skillet, spooning sauce over them.
Reduce heat to low and simmer for 8–10 minutes, until the meatballs are fully cooked and the sauce is creamy and smooth.
Final Touches and Serving
Taste the sauce and adjust seasoning with salt and pepper.
Optional additions include:
- A pinch of nutmeg for warmth
- Chili flakes for heat
- Extra Parmesan for richness
Serve immediately.
Best Ways to Serve Creamy Chicken Meatballs
This dish is incredibly versatile. Serve it with:
- Pasta (fettuccine, penne, spaghetti)
- Mashed potatoes
- Steamed rice or risotto
- Garlic bread
- Zucchini noodles or cauliflower rice (low-carb option)
Storage and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days
- Freezer: Freeze meatballs without sauce for best texture
- Reheating: Warm gently on the stove with a splash of cream or milk
Pro Tips for Perfect Creamy Chicken Meatballs
- Use ground chicken thighs for extra juiciness
- Do not overcook the sauce; keep it on low heat
- Fresh Parmesan melts better than pre-shredded
- Let the meatballs rest in the sauce for deeper flavor
Nutrition Information (Approximate)
Per serving:
- Calories: 420
- Protein: 32 g
- Fat: 30 g
- Carbohydrates: 8 g