Baked Chicken Meatballs
Baked chicken meatballs served in a creamy Parmesan spinach sauce with a rich, balanced finish.
Servings: 4
Ingredients:
Chicken Meatballs
- 1 lb ground chicken
- ½ cup grated Parmesan
- ¼ cup breadcrumbs
- 1 egg
- 2 garlic cloves, pressed
- 1 tsp thyme + oregano
- Salt & black pepper
- 1 tbsp milk
- 2 tbsp parsley, finely chopped
- Olive oil, for brushing or spray
Parmesan Cream Spinach Sauce
- 1 tbsp butter
- 2 garlic cloves, pressed
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan
- Salt & black pepper
- Handful spinach
Method:
Start CookingChicken Meatballs
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment and lightly oil.
- In a bowl, combine all ingredients. Mix gently until just combined.
- Form into balls, then flatten slightly in your palm.
- Lightly brush or spray the tops with olive oil.
- Bake for 18–22 minutes, until cooked through.
- Broil for 2–4 minutes for light browning.
- Let rest for a few minutes.
Parmesan Cream Spinach Sauce
- Melt butter in a pan over medium heat.
- Add garlic and cook for about 30 seconds.
- Add chicken broth and simmer for 2–3 minutes.
- Add heavy cream and simmer for 3–5 minutes, until slightly thickened.
- Stir in Parmesan until smooth.
- Add spinach and cook until wilted.
- Season with salt and black pepper.
Combine
- Add the baked meatballs to the sauce.
- Simmer for 5 minutes to absorb flavor.
Serve
- Serve warm. Bon appétit.
Kitchen Tools:
- Baking sheet lined with parchment
Notes:
From the kitchen
- Flattening the meatballs helps them cook evenly and stay tender inside.
- A light broil at the end adds just enough color without drying them out.
- Skip spinach or swap with mushrooms or broccoli. A
- dd a pinch of red pepper flakes for heat, or a small spoon of pepper paste for deeper flavor.
- Serve with rice, pasta, or warm bread to soak up the sauce.
- A simple green salad on the side keeps everything balanced.
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Nutrition:
Calories: 549 kcal | Carbohydrates: 12 g | Protein: 32 g | Fat: 42 g | Saturated Fat: 22 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 12 g | Trans Fat: 0.2 g | Cholesterol: 236 mg | Sodium: 727 mg | Potassium: 806 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 2125 IU | Vitamin C: 6 mg | Calcium: 316 mg | Iron: 2 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Parmesan
WHY WE LOVE IT
Salty, nutty, and rich, it adds depth and helps bind the meatballs while melting smoothly into the sauce.
A LITTLE STORY
Parmesan traces back to northern Italy, where it has been traditionally aged and used to deepen the flavor of everyday dishes.
DID YOU KNOW?
As it ages, Parmesan develops a firmer texture and a more concentrated flavor, which is why a small amount goes a long way.