Creamy Garlic Spinach Chicken Meatballs

Tender, juicy meatballs with spinach, Parmesan, and a creamy garlic sauce. The recipe below makes about 4 servings.

 Ingredients

For the meatballs

• 1 lb (450 g) ground chicken
• 1 cup fresh spinach, finely chopped
• ½ cup grated Parmesan cheese
• ⅓ cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil

For the creamy sauce

• 1 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ¼ cup grated Parmesan
• ½ tsp Italian seasoning
• ¼ tsp black pepper
• 1 cup fresh spinach
• Salt, to taste
• 1 tbsp fresh parsley for garnish

 Instructions

1. Make the meatballs: In a large bowl, combine ground chicken, chopped spinach, Parmesan, breadcrumbs, egg, garlic, parsley, Italian seasoning, salt and pepper.
2. Mix gently until just combined. Don’t overmix or the meatballs can become tough.
3. Shape into approximately 16 meatballs.
4. Heat olive oil in a large skillet over medium heat. Brown the meatballs for about 2–3 minutes per side.
5. Remove the meatballs temporarily.
6. Make the sauce: Melt butter in the same skillet. Add garlic and cook for about 30 seconds.
7. Pour in chicken broth and heavy cream. Stir and bring to a gentle simmer.
8. Add Parmesan, Italian seasoning and pepper.
9. Return the meatballs to the skillet. Cover and simmer for 8–12 minutes, turning occasionally, until the chicken reaches 165°F (74°C) internally.
10. Stir in the remaining spinach and cook for another 1–2 minutes.
11. Garnish with parsley and extra Parmesan. Serve hot with pasta, rice, mashed potatoes, or vegetables.

Estimated Nutrition

Approximate per serving, assuming 4 servings; actual values vary by ingredients and brands.

• Calories: ~620 kcal
• Protein: ~43 g
• Carbohydrates: ~17 g
• Fat: ~42 g
• Saturated fat: ~22 g
• Fiber: ~2 g
• Sugar: ~3 g
• Sodium: ~950 mg
• Cholesterol: ~190 mg

Quick Q&A

Q: Can I use ground turkey?
Yes. Ground turkey works very well as a substitute for chicken.

Q: Can I make them without breadcrumbs?
Yes. You can use finely ground oats or another suitable binder, although the texture will change.

Q: How do I know they’re cooked?
The safest check is the center of a meatball with a food thermometer: 165°F / 74°C.

Q: Can I freeze them?
Yes. Cool completely, then freeze in an airtight container. Thaw safely and reheat until thoroughly hot.

Q: Can I make the sauce lighter?
You can replace some of the heavy cream with milk, but the sauce will be thinner and less rich.