Tender meatballs swimming in a rich, garlicky cream sauce — these creamy Tuscan garlic butter chicken meatballs with sun-dried tomatoes are one-pan cozy dinner magic. Juicy chicken meatballs, sweet-tart sun-dried tomatoes, spinach, and parmesan melt into a velvety Tuscan sauce that’s pure comfort.
Ingredients
- 1 lb ground chicken
- 1/3 cup breadcrumbs
- 1/4 cup grated parmesan, plus more for serving
- 1 egg
- 3 cloves garlic, minced, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cups baby spinach
- 1/4 cup grated parmesan, for the sauce
- Fresh basil, for garnish
Instructions
- In a large bowl, mix the ground chicken, breadcrumbs, parmesan, egg, half the garlic, Italian seasoning, salt, and pepper until just combined — don’t overmix.
- Roll into 1½-inch meatballs (about 20) and set aside.
- Heat the butter and olive oil in a large skillet over medium-high heat. Sear the meatballs for 3–4 minutes per side until golden, then remove and set aside.
- In the same skillet, cook the remaining garlic and the sun-dried tomatoes for 1 minute until fragrant.
- Pour in the cream and chicken broth, scraping up the browned bits, and simmer gently for 3–4 minutes until slightly thickened.
- Stir in the parmesan until melted, then add the spinach and cook until just wilted.
- Return the meatballs to the skillet, spoon over the sauce, cover, and simmer on low for 8–10 minutes until the meatballs are cooked through.
- Serve hot, garnished with basil and extra parmesan, over pasta, rice, or crusty bread.
Tip: Keep the meatballs tender by mixing gently and not packing them too tightly. If the sauce gets too thick, loosen it with a splash of chicken broth.
Creamy Tuscan Garlic Butter Chicken Meatballs with Sun-Dried Tomatoes
Ingredients
Instructions
In a large bowl, mix the ground chicken, breadcrumbs, parmesan, egg, half the garlic, Italian seasoning, salt, and pepper until just combined — don’t overmix.
Roll into 1½-inch meatballs (about 20) and set aside.
Heat the butter and olive oil in a large skillet over medium-high heat. Sear the meatballs for 3–4 minutes per side until golden, then remove and set aside.
In the same skillet, cook the remaining garlic and the sun-dried tomatoes for 1 minute until fragrant.
Pour in the cream and chicken broth, scraping up the browned bits, and simmer gently for 3–4 minutes until slightly thickened.
Stir in the parmesan until melted, then add the spinach and cook until just wilted.
Return the meatballs to the skillet, spoon over the sauce, cover, and simmer on low for 8–10 minutes until the meatballs are cooked through.
Serve hot, garnished with basil and extra parmesan, over pasta, rice, or crusty bread.
Tip: Keep the meatballs tender by mixing gently and not packing them too tightly. If the sauce gets too thick, loosen it with a splash of chicken broth.