Description
Creamy Garlic Parmesan Meatballs with Spinach Pasta
Juicy, golden-browned meatballs smothered in a rich, creamy garlic Parmesan sauce with tender spinach and al dente pasta—pure comfort food bliss!
Ingredients:
For the Meatballs:
1 lb ground chicken or turkey (or beef)
½ cup breadcrumbs
1 egg
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
1 tbsp olive oil (for cooking)
For the Creamy Garlic Sauce:
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
½ cup grated Parmesan cheese
1 cup fresh spinach, chopped
For the Pasta:
12 oz spaghetti or fettuccine
1 tbsp salt (for boiling water)
Instructions:
Make the Meatballs: In a bowl, mix ground meat, breadcrumbs, egg, Parmesan, garlic, Italian seasoning, salt, and black pepper. Roll into small meatballs.
Sear the Meatballs: Heat olive oil in a skillet over medium heat. Cook the meatballs for 3-4 minutes per side until golden brown and fully cooked. Remove and set aside.
Cook the Pasta: Bring a pot of salted water to a boil. Cook spaghetti until al dente, then drain and set aside.
Make the Creamy Sauce: In the same pan, melt butter and sauté garlic until fragrant. Pour in heavy cream and chicken broth, then add salt, pepper, and red pepper flakes. Simmer for 5 minutes.
Add Parmesan & Spinach: Stir in Parmesan cheese until melted, then fold in spinach and let it wilt.
Combine Everything: Add cooked pasta and meatballs to the sauce, tossing everything to coat evenly.
Serve & Enjoy: Plate up, garnish with extra Parmesan and fresh parsley, and enjoy this creamy, garlicky delight!
Pro Tip: For extra crispiness, broil the meatballs for 2 minutes before adding to the sauce!
Step-by-Step Guide
Follow these detailed steps for perfect results. First, thoroughly combine all meatball ingredients except the oil. Roll into 1-inch balls for even cooking. In your large skillet, heat the olive oil until shimmering before adding meatballs in a single layer, not crowding the pan. Sear to develop a flavorful crust. After removing meatballs, start the sauce immediately in the same pan to utilize the fond. When simmering the cream and broth, let it reduce slightly to thicken. Off the heat, stir in the Parmesan to prevent clumping, then add the spinach. Finally, toss the drained pasta and meatballs in the sauce until everything is perfectly coated.
Serving Suggestions
Plate this dish family-style in a large, shallow bowl. Garnish generously with extra grated Parmesan, fresh chopped parsley, and a crack of black pepper. For a complete meal, serve with a simple side salad dressed with a light vinaigrette to cut the richness. Warm, crusty garlic bread is also perfect for scooping up every last bit of the creamy sauce. For a wine pairing, a crisp Pinot Grigio or a light Chardonnay complements the garlic and Parmesan flavors beautifully.
How-to Summary
In summary: mix and sear meatballs, boil pasta, and create a creamy garlic-Parmesan sauce in the same skillet. Wilt spinach into the sauce, then combine everything for a quick, one-pan inspired meal that delivers maximum comfort and flavor with minimal cleanup.
Frequently Asked Questions
Can I make the meatballs ahead of time? Yes, you can form the meatballs and refrigerate them, covered, for up to 24 hours before cooking. You can also fully cook and freeze them for up to 3 months; reheat in the sauce.
What can I use instead of heavy cream? For a lighter version, half-and-half or whole milk mixed with a tablespoon of flour can work, but the sauce will be less rich and thick.
How do I prevent my meatballs from falling apart? Ensure your mixture is well-combined and not too wet. Chilling the formed meatballs for 15-20 minutes before cooking also helps them hold their shape.
Can I use frozen spinach? Absolutely. Thaw and thoroughly squeeze out all excess liquid from about 1/2 cup of frozen spinach before adding it to the sauce.
Is there a gluten-free alternative for the pasta? Use your favorite gluten-free pasta and ensure your breadcrumbs are gluten-free. The recipe will work perfectly.
Common Mistakes to Avoid
- Overmixing the meatball ingredients, which can lead to tough, dense meatballs.
- Crowding the skillet when browning the meatballs, which steams them instead of creating a sear.
- Adding Parmesan cheese to the sauce while it’s at a rolling boil, which can cause it to clump or become grainy.
- Overcooking the pasta. Cook it to al dente, as it will continue to absorb sauce when combined.
- Not seasoning the pasta water adequately. The water should taste salty like the sea.
Conclusion
This Creamy Garlic Parmesan Meatballs with Spinach Pasta is the ultimate weeknight dinner solution that feels indulgent yet is straightforward to prepare. It masterfully combines juicy, herbed meatballs with a luxuriously smooth and flavorful sauce, all brought together with pasta and fresh greens. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a restaurant-quality dish that is sure to become a cherished favorite in your home cooking repertoire.