Ingredients:

  • 2 lbs ground chicken thigh
  • 0.5 cup panko breadcrumbs
  • 1 large egg, beaten
  • 0.75 cup grated parmesan cheese, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 0.5 cup sun-dried tomatoes, oil-packed and drained
  • 0.5 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 0.5 teaspoon red pepper flakes
  • 0.25 cup fresh basil, chopped
  • 2 cups fresh spinach

Instructions:

  1. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, beaten egg, 1/4 cup of parmesan cheese, garlic powder, dried oregano, salt, and pepper. Mix by hand until just combined and roll into 1.5-inch meatballs.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Add meatballs in batches and sear until golden brown on all sides, about 8–10 minutes. Remove meatballs and set aside.
  3. Lower heat to medium. In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.
  4. Pour in the chicken broth and scrape the bottom of the pan to release the fond. Stir in the heavy cream and red pepper flakes, then bring to a gentle simmer.
  5. Stir in the remaining 1/2 cup of parmesan cheese until melted. Add the fresh spinach and stir until wilted.
  6. Return the meatballs and any plate juices to the skillet. Simmer for 5–7 minutes until the sauce thickens and meatballs reach an internal temperature of 165°F.
  7. Garnish with fresh basil and additional parmesan before serving.