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Baked Chicken Meatballs

Baked chicken meatballs served in a creamy Parmesan spinach sauce with a rich, balanced finish.
Shared notes will appear here.
Everyday Cooking
Mediterranean
Kitchen Pace : 🕒🕒
Servings: 4
Recipe by NAVA Kitchen
Baked chicken meatballs in a creamy Parmesan spinach sauce, served on a white plate.
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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 Cooking
Chicken 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:

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.
 
Make it yours
  • 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.
 
At the table
  • Serve with rice, pasta, or warm bread to soak up the sauce.
  • A simple green salad on the side keeps everything balanced.

My notes:

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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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