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.
Servings: 8 servings
Calories: 521kcal
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!
Nutrition
Calories: 521kcal | Carbohydrates: 22g | Protein: 31g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 897mg | Potassium: 1182mg | Fiber: 2g | Sugar: 7g | Vitamin A: 762IU | Vitamin C: 6mg | Calcium: 227mg | Iron: 3mg