Tuscan Chicken Meatballs in a Creamy Sauce
Description
Your whole family will love these yummy and tender meatballs. They are in a creamy garlicky sauce that's perfect to serve with mashed potatoes, rice or pasta.
Ingredients
Chicken Meatballs:
1 lb. ground chicken
1 medium onion, grated
1/4 c. panko breadcrumbs (gluten-free)
1 t. kosher salt
1 t. oregano
1 t. garlic powder
2 T. sun-dried tomatoes, finely chopped
1 large egg
1/4 c. basil, loosely packed and chopped
olive oil spray
Creamy Sauce:
1 T. unsalted butter
4 cloves garlic, minced
2 T. sun-dried tomatoes, finely chopped
1 t. oregano
3/4 c. Parmesan cheese, freshly grated
1/2 c. chicken stock
3/4 c. half and half (or dairy-free creamer)
1/2 t. kosher salt, or more to taste
3 oz. fresh spinach
1/4 c. fresh basil, loosely packed and chopped
Directions
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Chicken Meatballs:
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Use a 1 inch cookie scoop to scoop out the meat; form into meatballs by rolling them in between wet palms to help prevent the meat from sticking to your hands. Place on the prepared baking sheet.
Bake for 10 minutes on the top rack of the oven.
Creamy Sauce:
While the meatballs are baking, make the sauce.
In a large skillet, melt butter over medium-low heat. Add garlic and chopped sun-dried tomatoes; cook 2 minutes, stirring frequently. Add oregano, salt, half and half, and chicken broth; stir. Let liquid to come to a gentle boil; turn heat to low; add Parmesan cheese; cook for 2-3 minutes.
Add spinach; let it wilt. Add the meatballs back into the skillet with the sauce when they have finished baking; coat meatballs with the sauce; simmer for 2-3 minutes.
Serve, topped with fresh basil.
4 servings.