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Parmesan Chicken Meatballs with Creamy Spinach

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 (about 16 meatballs)
Yield: ~16 medium meatballs + sauce

Ingredients

For the Parmesan Chicken Meatballs

1 lb (450 g) ground chicken
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (or panko)
1 large egg
2 cloves garlic, minced
1/4 cup onion, finely grated (or very finely minced)
1 tsp Italian seasoning
3/4 tsp salt
1/2 tsp black pepper
2 tbsp chopped fresh parsley (optional)
1 tbsp olive oil (for searing)

For the Creamy Spinach Sauce

1 tbsp butter (or olive oil)
2 cloves garlic, minced
3/4 cup chicken broth
3/4 cup heavy cream (or half-and-half)
1/2 cup grated Parmesan cheese
4 cups fresh spinach (packed) or 1 cup frozen spinach, thawed & squeezed dry
Salt and black pepper, to taste
Pinch of red pepper flakes (optional)
1–2 tsp lemon juice (optional, for brightness)

Instructions

1) Make the meatballs

In a large bowl, combine ground chicken, Parmesan, breadcrumbs, egg, garlic, onion, Italian seasoning, salt, pepper, and parsley (if using).
Mix just until combined (don’t overmix).
Roll into 1.5-inch meatballs (about 16 total).

2) Cook the meatballs (skillet method)

Heat 1 tbsp olive oil in a large skillet over medium heat.
Add meatballs and sear 2–3 minutes per side until golden.
Continue cooking until the centers reach 165°F / 74°C.
Remove meatballs to a plate.
(Oven option: Bake at 400°F / 200°C for 15–18 minutes, then finish in sauce.)

3) Make the creamy spinach sauce

In the same skillet, melt butter over medium heat.
Add garlic and sauté 30 seconds (don’t brown).
Pour in chicken broth and stir, scraping up browned bits.
Add cream and bring to a gentle simmer.
Stir in Parmesan gradually until smooth.
Add spinach and cook until wilted (or warmed through if using frozen).

4) Combine & finish

Return meatballs to the skillet and spoon sauce over them.
Simmer 2–3 minutes so flavors blend.
Taste and adjust salt/pepper. Add red pepper flakes or lemon juice if desired.

Notes & Tips

Juicier meatballs: Don’t skip the grated onion—it keeps them tender.
Sauce too thick? Add a splash of broth.
Sauce too thin? Simmer a few extra minutes uncovered.
Frozen spinach tip: Squeeze it very dry to avoid watery sauce.

Serving Ideas

Pasta (penne, fettuccine), rice, mashed potatoes, or zucchini noodles
Add a side salad or roasted broccoli

Storage

Fridge: 3–4 days in an airtight container
Reheat: Low heat on stovetop with a splash of broth/cream to loosen the sauce
Freeze: Up to 3 months for best quality