Description
Creamy Chicken Meatballs with Spinach Pasta
Ingredients:
For the Chicken Meatballs:
1 lb ground chicken
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg, beaten
2 garlic cloves, minced
1 tsp Italian seasoning
Salt and pepper to taste
1 tbsp olive oil
For the Sauce:
2 tbsp butter
3 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
Salt and pepper to taste
For the Pasta:
300g spaghetti or linguine
For Garnish:
Fresh parsley, chopped
Instructions:
Make the Meatballs
In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Roll into small meatballs.
Heat olive oil in a skillet over medium heat. Cook the meatballs until golden brown and fully cooked (about 3-4 minutes per side). Remove and set aside.
Cook the Pasta
Boil the pasta in salted water until al dente. Drain and set aside.
Prepare the Sauce
In the same skillet, melt butter and sauté minced garlic until fragrant. Stir in heavy cream and Parmesan cheese. Cook until the sauce thickens slightly. Add chopped spinach and cook until wilted.
Combine Everything
Add the cooked meatballs to the sauce and simmer for 2-3 minutes. Toss the pasta in the sauce until well coated.
Garnish & Serve
Plate the pasta with meatballs and sprinkle fresh parsley on top. Serve warm.
A comforting and creamy dish that’s perfect for a cozy dinner!
Step-by-Step Guide
1. Mix Meatball Ingredients: In a large bowl, thoroughly combine the ground chicken, breadcrumbs, 1/4 cup Parmesan, beaten egg, 2 minced garlic cloves, Italian seasoning, salt, and pepper. Use your hands for best results.
2. Form Meatballs: With damp hands, roll the mixture into 1-inch meatballs, placing them on a plate. This prevents sticking and ensures even cooking.
3. Cook Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs, ensuring they aren’t crowded. Cook for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F. Remove to a clean plate.
4. Boil Pasta: While meatballs cook, bring a large pot of salted water to a boil. Add pasta and cook according to package directions for al dente. Reserve 1/2 cup of pasta water before draining.
5. Create the Sauce: In the same skillet, melt butter over medium-low heat. Sauté 3 minced garlic cloves for 30 seconds until fragrant. Pour in heavy cream and 1/2 cup Parmesan, whisking until the cheese melts and the sauce thickens (about 3-4 minutes).
6. Finish and Combine: Stir chopped spinach into the sauce until wilted. Add cooked meatballs and pasta to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time. Simmer together for 2-3 minutes.
Serving Suggestions
Serve this dish immediately while hot and creamy. For a complete meal, pair it with a simple side salad dressed with a light vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. For a wine pairing, choose a crisp white like Pinot Grigio or a light red like Chianti.
How-to Summary
Combine chicken, breadcrumbs, Parmesan, egg, and seasonings to form meatballs. Pan-fry until cooked through. In the same pan, make a creamy garlic-Parmesan sauce, wilt spinach in it, then combine with cooked pasta and the meatballs. Simmer briefly and garnish with fresh parsley.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Yes, ground turkey is an excellent substitute. Just ensure it reaches an internal temperature of 165°F.
How can I make this dish lighter? Substitute half-and-half or whole milk for the heavy cream, though the sauce will be less thick. You can also use a low-fat Parmesan cheese.
Can I bake the meatballs instead of pan-frying? Absolutely. Bake on a parchment-lined sheet at 400°F for 15-20 minutes until cooked through. This method is less hands-on.
What if my sauce is too thin? Let it simmer a bit longer to reduce, or create a slurry with 1 tsp of cornstarch and 1 tbsp of water, then whisk it into the simmering sauce.
Can I prepare this ahead of time? You can make the meatballs and sauce a day ahead, storing them separately in the fridge. Reheat the sauce gently, add the meatballs and freshly cooked pasta to serve.
Common Mistakes to Avoid
Avoid overmixing the meatball ingredients, as this can make the meatballs tough. Do not overcrowd the skillet when browning the meatballs, as this steams them instead of creating a flavorful sear. Ensure your heavy cream is at room temperature before adding it to the pan to prevent curdling. Finally, do not overcook the pasta—al dente is key as it will continue to cook slightly in the sauce.
Conclusion
This Creamy Chicken Meatballs with Spinach Pasta is a restaurant-quality meal that’s deceptively simple to make at home. The tender, herbed meatballs paired with a luxuriously creamy spinach sauce create a comforting and satisfying dinner that’s sure to become a family favorite. With the detailed steps and tips provided, you can confidently prepare this delicious, one-pan inspired dish any night of the week.