Spinach Chicken Parmesan Meatballs are baked in a creamy tomato sauce to create a meal that everyone will love! Fresh baby spinach, parmesan cheese, and fresh herbs add the perfect amount of flavor to a warm and comforting meal!
The first time I made these meatballs, I made them again the following night for dinner. They were so good and I couldn’t wait long to eat them again. An entire meal is baked in one pan and is ready in less than 30 minutes.
One thing that I’ve learned about developing recipes and sharing them is that everyone loves easy meals for dinner. One pot lemon chicken pasta with baby kale and sweet potato and black bean quinoa bowls are two of the most popular recipes because everyone loves an easy meal that is also hearty and delicious. Homemade meatballs baked in tomato sauce and filled with spinach create a simple weeknight meal that the entire family will love.
At any given time I have a wide variety of greens available in my refrigerator. I love having fresh greens on hand for salads, soups, pastas and more. Adding spinach, kale, arugula and other greens to your diet is very important. Organicgirl greens are available year round and are the perfect addition to any meal. Even if you don’t love salad, there are endless ways to incorporate greens into your diet.
For this meal, the spinach is coarsely chopped into smaller pieces and is mixed into the meatball mixture. The spinach adds additional flavor and nutrients to the meatballs. Once you add spinach to meatballs, you won’t want to eat them any other way.
Challenge yourself everyday to add fresh greens to your diet. It is easier than you think and delicious too. For a warm and comforting meal with fresh baby spinach don’t miss these spinach chicken parmesan meatballs in creamy tomato sauce! If you are lucky enough to have any meatballs leftover, heat them up the next day as leftovers or create a meatball sub with some fresh bread.
Yields about 5 to 7 servings
Spinach Chicken Parmesan Meatballs in Creamy Tomato Sauce
1/3 cup + 2 tablespoons freshly grated Parmesan cheese, divided
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1 egg, lightly beaten
2 tablespoons olive oil
4 ounces shredded mozzarella
minced fresh basil, for garnish
To make the sauce, heat olive oil in a large skillet pan over medium heat. Add onion and cook 1 minute. Stir in the tomato paste, garlic, parsley, basil, oregano and red pepper flakes and mix until fragrant, about 30 seconds. Add the crushed tomatoes, stir, lower heat to simmer and cook about 6 to 8 minutes, or until the sauce is thickened. Remove from heat and stir in the cream.
To make the meatballs, preheat the oven to 400 degrees F. In a large bowl, combine the ground chicken, spinach, bread crumbs, onion, 1/3 cup Parmesan cheese, salt, pepper, garlic and egg. Stir together with a fork then knead gently with your hands until evenly combined. Form the mixture into meatballs about 1 1/2 inches in diameter.
Heat olive oil in another medium or large skillet pan over medium-high heat. Add the meatballs to the pan in a single layer. Let cook, turning occasionally, until all sides are browned. (They will not be cooked all the way through because they will finish cooking when baked.) Place the meatballs in the pan with the tomato sauce. Sprinkle mozzarella and remaining 2 tablespoons Parmesan cheese over the top. Bake until the cheese is melted and the meatballs are cooked through, about 15 minutes. Remove from oven, garnish with fresh basil and serve.