Chicken Meatballs
This is the skillet I make when I want meatballs and I do not want a long red sauce. Ground chicken is mixed with herbs, garlic, and a little Parmesan, seared until the tops go gold, then finished in a short cream sauce with spinach. Black pepper and a pinch more cheese go on at the end, which is the look in the photo: browned balls, pale sauce, green leaves.
Chicken meatballs need something to bind them or they fall apart in the pan. An egg and a spoon of breadcrumbs, or almond flour, do that job. Do not move them for the first 2 minutes. The crust is what keeps them round. The sauce should look loose, like the photo, not like a paste. A quarter cup of cream for the batch is enough. Spinach goes in last so it stays in leaves instead of dissolving.
It feeds four, about four meatballs each. Serve them from the skillet with bread for the sauce, or over greens if the pan is the meal.
Why You'll Love This
- Ready in 30 minutes, one skillet.
- Looks like the photo: gold tops, cream sauce, spinach.
- Lighter than beef meatballs.
- Easy to lighten further by skipping the cream.
Anti-Inflammatory & Mediterranean Recipes
Chicken Meatballs
- Prep15 min
- Cook15 min
- Total30 min
- Servings4 servings
- Calories290 kcal
Ingredients
- Meatballs
- Sauce
Instructions
- Mix the chicken, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper. Do not overwork it. Roll into 16 balls.
- Heat the olive oil in a wide skillet over medium. Sear the meatballs 2 minutes without moving, then turn and brown the other sides, about 6 minutes total. They do not need to be cooked through yet.
- Add the minced garlic. Stir 20 seconds. Pour in the broth and cream. Simmer 5 minutes, until the meatballs are cooked through.
- Add the spinach. Cover 1 minute, until it wilts. Taste the sauce and add salt if the broth was unsalted.
- Finish with black pepper and a pinch of Parmesan. Serve from the pan.
Notes & Tips
- Wet hands when you roll. The mix sticks less.
- Do not move them early. The crust is what holds the shape.
- Medium heat. High heat browns the outside before the center cooks.
- Spinach last. Earlier and it goes dark and small.
- Nutrition: Per serving (4 meatballs and sauce). Estimate, with cream.
- Nutrition: Net carbohydrates: 5g
- Nutrition: WW estimate: 6 points on the current plan (oil, cream, and cheese carry the points; chicken is the lighter part)
- Fridge: 3 days, covered. Reheat gently with a splash of broth so the sauce loosens. The meatballs firm up overnight.
- Freeze: up to 1 month, cooked. Thaw in the fridge. The sauce may separate; stir it back together over low heat.
- Nutrition is an estimate from ground chicken, egg, breadcrumbs, Parmesan, cream, spinach, and olive oil.
- ## The Secret to a Round Meatball
- Chill the rolled balls for 10 minutes before they hit the pan, and do not touch them for the first 2 minutes of searing. Warm mix spreads. Moving them early tears the crust and they flatten. A short chill and a patient first side are what give you the rounds in the photo.
Variations & serving ideas
- No cream: the broth is enough. The sauce will be thinner and clearer.
- No breadcrumbs: use almond flour, or 2 Tbsp grated Parmesan extra.
- Dairy-free: skip the cream and Parmesan. Finish with olive oil and parsley.
- Higher protein: make the batch with 1 1/4 lb chicken. Same pan.
- No spinach: chopped kale works if you give it 2 minutes.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 290 kcal |
| Total fat | 17 g |
| Sodium | 620 mg |
| Total carbohydrate | 6 g |
| Fibre | 1 g |
| Protein | 28 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
What chicken works best?
Ground chicken thigh stays juicier. Breast works if that is what you have. Do not use a very lean grind without the egg, or the balls dry out.
Can I bake them?
Yes. Bake at 400 F (200 C) for 15 minutes, then finish in the sauce on the stove for 5 minutes. They will be a little less browned than a sear.
How do I make it heartier?
Serve over rice, or add a handful of white beans to the sauce with the spinach. A side of toasted bread turns the pan juice into the point of the meal.
More questions about this recipe
How long does it take to make Chicken Meatballs?
About 30 minutes in total: 15 minutes of prep and 15 minutes of cooking.
What ingredients do I need for Chicken Meatballs?
The key ingredients include chicken, egg, parmesan, garlic, spinach and breadcrumbs. The recipe card lists every ingredient with exact amounts.
Can I freeze Chicken Meatballs?
Freeze: up to 1 month, cooked.
How many servings does this recipe make?
It makes 4 servings.
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