Description
Creamy Spinach Meatballs with Pasta
Ingredients:
1 lb ground chicken or turkey
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
1 tablespoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil
3 cups fresh spinach
1 cup heavy cream
1/2 cup chicken broth
2 tablespoons cream cheese
8 oz fettuccine pasta
Fresh parsley for garnish
Instructions:
Make the Meatballs: In a large bowl, combine the ground chicken or turkey, breadcrumbs, Parmesan cheese, egg, oregano, salt, and pepper. Form the mixture into small meatballs (about 1-inch in diameter).
Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 5-6 minutes on each side until browned and cooked through. Remove from the skillet and set aside.
Cook the Pasta: While the meatballs cook, boil the fettuccine in salted water according to the package instructions. Drain and set aside.
Make the Creamy Sauce: In the same skillet, add the fresh spinach and cook for 1-2 minutes until wilted. Pour in the chicken broth, heavy cream, and cream cheese. Stir and simmer for 3-4 minutes until the sauce thickens.
Combine the Pasta and Meatballs: Add the cooked pasta to the skillet, followed by the meatballs. Toss gently to coat everything in the creamy sauce.
Serve: Garnish with fresh parsley and serve immediately. Enjoy your creamy spinach meatballs with pasta!
This creamy, savory dish is perfect for a comforting meal! Enjoy the delicious combination of meatballs, spinach, and pasta!
Step-by-Step Guide
Follow these detailed steps for perfect results every time. First, ensure all ingredients are prepped and measured. When forming the meatballs, dampen your hands with water to prevent the mixture from sticking. For even cooking, make sure your meatballs are uniform in size. While browning the meatballs, avoid moving them too much in the skillet to achieve a good sear. When making the sauce, let the chicken broth simmer for a minute to reduce slightly before adding the cream and cream cheese, which will help the sauce thicken properly and prevent it from being too thin.
Serving Suggestions
This rich dish pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette is perfect for soaking up the extra sauce. For a wine pairing, choose a crisp white like Pinot Grigio or a light red such as Chianti. To make it a complete meal, add a side of roasted vegetables like asparagus or broccoli.
How-to Summary
In summary, combine ground meat, breadcrumbs, Parmesan, egg, and seasoning to form meatballs. Brown them in a skillet and set aside. Cook pasta separately. In the same skillet, wilt spinach, then create a sauce with broth, cream, and cream cheese. Combine cooked pasta and meatballs with the sauce, toss to coat, garnish, and serve.
Frequently Asked Questions
Can I use frozen spinach instead of fresh? Yes, you can. Use about 10 oz of thawed and thoroughly drained frozen spinach. Squeeze out all excess liquid to prevent a watery sauce.
How can I make this dish gluten-free? Use gluten-free breadcrumbs or almond flour for the meatballs, and ensure your pasta is a certified gluten-free variety.
Can I prepare the meatballs ahead of time? Absolutely. You can form the meatballs and store them covered in the refrigerator for up to 24 hours before cooking, or freeze them on a baking sheet and then transfer to a bag for longer storage.
What’s a good substitute for heavy cream to lighten the dish? For a lighter sauce, use half-and-half or whole milk mixed with a tablespoon of flour or cornstarch to help it thicken. The sauce will be less rich but still creamy.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or milk to loosen the sauce.
Common Mistakes to Avoid
- Overmixing the meatball mixture, which can lead to tough, dense meatballs.
- Not letting the skillet get hot enough before adding meatballs, causing them to steam instead of sear.
- Adding the cream cheese to a boiling liquid without softening it first, which can cause clumping.
- Overcooking the pasta. Cook it to al dente, as it will continue to absorb sauce when combined.
- Using pre-grated Parmesan cheese, which often contains anti-caking agents and doesn’t melt as well as freshly grated.
Conclusion
This Creamy Spinach Meatballs with Pasta recipe is a guaranteed crowd-pleaser that masterfully balances comfort and flavor. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality meal at home. It’s a versatile dish that allows for easy substitutions to suit dietary needs. We hope this becomes a cherished recipe in your weekly rotation, delivering a satisfying and delicious dinner with minimal fuss.