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Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
4
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Ingredients
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Meatballs
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1 tablespoon olive oil
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1/2 cup finely chopped white onion
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3 cloves garlic, minced
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4 ounces fresh spinach, chopped
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1 pound ground chicken
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1/2 cup panko bread crumbs
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1 tablespoon cornstarch
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1 teaspoon Italian seasoning
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3/4 teaspoon salt
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1/4 teaspoon crushed red pepper
Sauce
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2 tablespoons butter
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3 cloves garlic, minced
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2 tablespoons all-purpose flour
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1/2 cup white wine
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1/2 cup chicken broth
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1 cup heavy cream
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1 cup freshly grated Parmesan cheese
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4 ounces fresh spinach
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1/4 teaspoon salt
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1/4 teaspoon freshly cracked black pepper
Directions
Gather all ingredients.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Preheat the oven to 400 degrees F (200 degrees C). Line a 10×15-inch baking sheet with parchment paper.
For meatballs, heat oil in a large skillet over medium heat. Cook onion and garlic until tender, about 3 minutes. Add chopped spinach and cook until just wilted, about 2 minutes. Set aside to cool.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Combine ground chicken, panko, cornstarch, Italian seasoning, salt, and crushed red pepper in a large bowl. Gently stir in cooled onion mixture.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Shape mixture into about 20 meatballs using about 1 1/2 tablespoons per meatball. Place on prepared baking sheet.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Bake until an instant read thermometer inserted in the center of meatballs reaches 165 degrees F (74 degrees C), 20 to 25 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Meanwhile for sauce, heat butter in the same skillet. Add garlic and cook until fragrant, about 1 minute. Add flour and cook 1 additional minute. Add wine and chicken broth. Simmer and stir until thickened and bubbly, 1 to 2 minutes. Stir in cream and Parmesan cheese. Cook until slightly thickened, 2 minutes. Add spinach and cook until just wilted, about 2 minutes. Season with salt and pepper.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Add meatballs to skillet, stir to coat in sauce. Return to a simmer, about 1 minute.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Serve warm.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
I Made It
Nutrition Facts (per serving)
737
Calories
51g
Fat
27g
Carbs
40g
Protein
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Nutrition Facts
Servings Per Recipe
4
Calories
737
% Daily Value *
Total Fat
51g
66%
Saturated Fat
25g
127%
Cholesterol
226mg
75%
Sodium
1389mg
60%
Total Carbohydrate
27g
10%
Dietary Fiber
3g
9%
Total Sugars
5g
Protein
40g
80%
Vitamin C
19mg
21%
Calcium
368mg
28%
Iron
4mg
22%
Potassium
1317mg
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
