Description
Make tender chicken meatballs in a rich, creamy garlic butter sauce all in one pan for simple cleanup.
Ingredients
Scale
- 1.5 lbs ground chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese, for finishing
- 2 cups fresh spinach
Instructions
- Combine ground chicken, breadcrumbs, egg, 1/4 cup Parmesan cheese, salt, and pepper in a bowl. Mix gently until just combined; do not overmix.
- Roll the mixture into small, uniform meatballs (about 1.5 inches in diameter). You should have about 18-20 meatballs.
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Brown the meatballs on all sides, working in batches if necessary, about 5-7 minutes total. Remove meatballs and set aside.
- Reduce heat to medium. Add butter and minced garlic to the same skillet. Cook for 1 minute until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Stir in heavy cream. Return the browned meatballs to the skillet.
- Cover the skillet and simmer on low heat for 10-12 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F).
- Stir in the fresh spinach until wilted. Sprinkle with the remaining 1/4 cup Parmesan cheese before serving.
Notes
- For extra flavor, you can bake the meatballs for 15 minutes at 400°F before adding them to the sauce if you prefer not to pan-fry them first.
- Serve this dish over pasta, rice, or with crusty bread to soak up the sauce.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop/Skillet
- Cuisine: American
Nutrition
- Serving Size: 5 meatballs with sauce
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0.5
- Carbohydrates: 12
- Fiber: 1
- Protein: 35
- Cholesterol: 150