Tuscan Chicken Meatballs
These Tuscan Chicken Meatballs are juicy, tender chicken meatballs simmered in a rich, creamy sauce with sun-dried tomatoes, garlic, and spinach. It’s a comforting, protein-packed dinner that tastes indulgent but comes together easily in one pan — perfect for busy weeknights or cozy weekends.
Meet your new favorite weeknight dinner: Tuscan Chicken Meatballs. Juicy chicken, sun-dried tomatoes, fresh herbs, and a creamy garlic sauce that’s basically irresistible. Simple, cozy, and packed with flavor, these meatballs bring a taste of Tuscany straight to your kitchen.
What makes these meatballs truly special is the balance of flavors and textures. Tender, juicy chicken is combined with aromatic herbs, garlic, and tangy sun-dried tomatoes, then nestled in a creamy, savory sauce that’s perfect for spooning over pasta, mashed potatoes, or even crusty bread. Whether you’re cooking for family, friends, or just treating yourself, these Tuscan Chicken Meatballs are a comforting, impressive dish that’s surprisingly easy to make.
Why You'll Love This Recipe
- Creamy, Flavor-Packed Sauce - The garlic, sun-dried tomatoes, basil, and Parmesan create a luscious, savory sauce that clings to every meatball.
- Versatile - serve over pasta, mashed potatoes, or even a grain like farro or orzo. They’re perfect for weeknight dinners or a cozy date night.
- Make-Ahead and Freezer Friendly - cook once and enjoy twice! This makes a big batch of meatballs so I like to freeze half of them. These meatballs freeze well, making meal prep or busy nights a breeze.
- Family Friendly - my kids love meatballs, and these are definitely no exception!
Ingredients
Ground Chicken - ground chicken is a lean protein
Eggs - eggs act as a binder in these meatballs.
Breadcrumbs - breadcrumbs also help to add texture and bulk and bind the meatballs together. You can use regular breadcrumbs or panko breadcrumbs.
Olive Oil - since we are using a lean protein, I added a couple tablespoons of olive oil to add a little fat.
Parmesan Cheese - there is grated parmesan cheese in the meatballs and in the creamy sauce.
Garlic - fresh garlic is in the meatballs and the creamy Tuscan sauce.
Italian Seasoning - I love Italian seasoning as it adds a ton of great flavor that complements the garlic and sun-dried tomatoes.
Onion Powder - this adds delicious and easy onion flavor to the sauce.
Heavy Cream - heavy cream makes the Tuscan cream sauce super creamy!
Chicken Broth - this helps thin out the sauce.
Sun-dried Tomatoes - this is a classic ingredient in Tuscan recipes.
Salt and Black Pepper - these enhance the flavors.
Basil - this adds additional flavor at the end.
Refer to the recipe card for the complete list of ingredients.
Variations
Different Meat - instead of ground chicken, you can use ground turkey, ground pork, or ground beef.
Use Frozen Meatballs - while I prefer the homemade chicken meatballs, you could definitely use frozen meatballs if you are in a pinch. Simply heat them up as directed on the package and add them to the Tuscan cream sauce.
Add Greens - you could add some chopped spinach or kale to the sauce.
Add Vegetables - if you want more veggies in the sauce, you could saute some diced onion, chopped bell pepper, sliced mushrooms, or diced zucchini.
Add Some Heat - you could add a pinch or two of red pepper flakes to the cream sauce if you want a bit of spice.
Step by Step Instructions
Photo 1. Add the meatball ingredients to a large bowl.
Photo 2. With a wooden spoon or your hands, mix until just combined. Be careful not to overmix.
Photo 3. Form the chicken mixture into meatballs and place on a parchment-lined baking sheet. You will need to use two baking sheets.
Photo 4. Bake the meatballs at 400 degrees F for 20-22 minutes, or until the internal temperature reaches 165 degrees.
Photo 5. In a large skillet or pot, add the butter or olive oil and garlic and sun-dried tomatoes, and cook for 2 minutes.
Photo 6. Slowly whisk in the chicken broth and heavy cream, followed by the Parmesan cheese. Season with salt and pepper to taste.
Photo 7. Add the meatballs to the sauce along with the fresh basil. Simmer another 5-10 minutes, until the sauce is thickened and the meatballs are warmed through again.
Photo 8. Garnish with additional fresh basil. Serve and enjoy!
Expert Tips
Serving Suggestions - we love these Tuscan meatballs over mashed potatoes but you could also serve it over rice or pasta, with garlic bread, or cauliflower rice. I think some fluffy gnocchi (dried shelf-stable gnocchi or fresh gnocchi would both work) would be delicious tossed in with the creamy tuscan chicken meatballs and sauce!
Storage - store leftovers in an airtight container in the refrigerator for 3-4 days.
Use Chicken With Some Fat - ideally a mix of breast and thigh.
Tip: 93% lean is ideal. If it’s too lean, the meatballs dry out quickly.
Don’t Over Mix - over mixing the meatball mixture will make them tough. Combine gently until just mixed.
Recipe FAQs
Tuscan flavor usually involves garlic, Italian herbs, sun-dried tomatoes, and Parmesan cheese, so my take on Tuscan meatballs combines ground chicken, Italian seasonings, garlic, Parmesan cheese and a creamy sun-dried tomato sauce.
The trick in my recipe is using eggs, some olive oil, and breadcrumbs to add moistness and tenderness.
I have not tried this, but I do think it could work. I would sear the meatballs first in some olive oil to get the outside of them browned. Then add the sundried tomatoes, garlic, and broth and cook on low for 4-5 hours. Add the cream and Parmesan cheese at the end.
Yes — use coconut cream instead of dairy cream, nutritional yeast or vegan Parmesan, and olive oil instead of butter. The flavor stays rich and satisfying.
Other Comfort Food Recipes to Consider...
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Tuscan Chicken Meatballs
Ingredients
Chicken Meatballs
- 2 lbs ground chicken
- 2 large eggs
- 3 cloves garlic minced
- 2 tablespoon olive oil
- 1 cup breadcrumbs
- ⅔ cup grated Parmesan cheese
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Creamy Tuscan Sauce
- 3 tablespoon olive oil or butter
- 3 cloves garlic minced
- 1 cup sun-dried tomatoes julienned
- ½ teaspoon salt
- 1 cup chicken broth
- 1 cup heavy cream
- ⅔ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
For the Meatballs
- Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
- In a large bowl, combine all of the meatball ingredients.
- Form the chicken mixture into meatballs and place on a parchment-lined baking sheet. You will need to use two baking sheets.
- Bake for 20-22 minutes, or until the internal temperature reaches 165 degrees.
For the Sauce
- In a large skillet or pot, add the butter or olive oil over medium-high heat. Add the garlic and sun-dried tomatoes, and cook for 2 minutes. Season with salt and pepper to taste.
- Slowly whisk in the chicken broth and heavy cream, followed by the Parmesan cheese.
- Add the meatballs to the sauce along with the fresh basil.
- Reduce heat to low and simmer another 5-10 minutes, until the sauce is thickened and the meatballs are warmed through again.
- Garnish with additional fresh basil. Serve and enjoy!
