Parmesan Chicken Meatballs with Creamy Spinach

• porties: 6 servings
• actieve tijd: 30 minutes
• totale tijd: 52 minutes

Ingrediënten

4 cloves garlic, minced

1/2 cup finely chopped fresh parsley

2 ounces finely grated Parmesan cheese (1/2 cup), plus more for garnish

1/2 cup panko breadcrumbs

1 cup half-and-half, divided

1 large egg

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

1 1/2 pounds ground chicken

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes

1 1/2 cups low-sodium chicken broth

4 ounces baby spinach (about 4 packed cups)

Instructies

Step 1

Arrange a rack in the upper third of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil coated with cooking spray.

Step 2

Place 2 minced garlic cloves, 1/4 cup grated Parmesan cheese, 1/2 cup finely chopped parsley, 1/2 cup panko breadcrumbs, 1/4 cup of the half-and-half, 1 large egg, 1 1/4 teaspoons of the kosher salt, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper in a large bowl. Stir until combined.

Step 3

Add 1 1/2 pounds ground chicken and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in heaping 2-tablespoon portions (about 20) and roll between damp hands until a smooth ball forms. Place on the baking sheet, spacing them evenly apart.

Step 4

Roast until cooked through and an instant-read thermometer inserted in the center of a meatball registers at least 165°F, 12 to 15 minutes. Meanwhile, make the sauce.

Step 5

Melt 2 tablespoons unsalted butter in a 12-inch frying pan or skillet over medium heat. Add the remaining 2 minced garlic cloves, 2 tablespoons all-purpose flour, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes, and remaining 1/4 teaspoon kosher salt. Cook, stirring constantly, for 30 seconds to cook the floury taste out.

Step 6

Add the remaining 3/4 cup half-and-half and 1 1/2 cups low-sodium chicken broth. Whisk until smooth and bring to a boil. Reduce the heat to maintain a simmer and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 4 to 5 minutes.

Step 7

When the meatballs are ready, turn on the broiler and broil until the meatballs are browned, 2 to 3 minutes.

Step 8

Add 4 ounces baby spinach and the remaining 1/4 cup grated Parmesan cheese to the sauce, and stir until the spinach just begins to wilt, about 30 seconds.

Step 9

Transfer the meatballs to the sauce and gently stir to coat. Garnish with more grated Parmesan if desired.

Voedingswaarde

• Portiegrootte: Serves 6
• Calorieën: 353 cal
• Totale vet: 22.2 g
• Verzadigd vet: 10.1 g
• Onverzadigd vet: 0.0 g
• Cholesterol: 0 mg
• Natrium: 606.8 mg
• Totale koolhydraten: 10.0 g
• Voedingsvezels: 0.7 g
• Totale suikers: 2.1 g
• Eiwit: 29.0 g