Ingredients:

  • 1 lb ground chicken
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1/4 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 cups baby spinach

Instructions:

  1. In a large mixing bowl, combine the ground chicken, Panko, Parmesan, egg, minced garlic, and seasonings. Mix gently with your hands until just combined and roll the mixture into 16 evenly sized balls (about 1.5 inches in diameter).
  2. Heat olive oil in a skillet over medium-high heat. Sear meatballs for 3–4 minutes per side until a deep mahogany crust develops. Remove meatballs from the pan and set aside on a plate.
  3. In the same pan, melt the butter and sauté minced garlic for 1 minute. Stir in the tomato paste and chicken broth, scraping the browned bits from the bottom of the pan.
  4. Stir in the heavy cream and Parmesan, simmering for 2–3 minutes until the sauce thickens and becomes glossy.
  5. Fold in the chopped sun-dried tomatoes and return the seared meatballs to the pan. Spoon sauce over the meatballs and simmer for 5–7 minutes until the internal temperature reaches 165°F (74°C).
  6. Stir in the fresh baby spinach just before serving until slightly wilted.