Tuscan Chicken Meatballs

Tuscan Chicken Meatballs are a delicious twist on traditional meatballs, incorporating flavors inspired by Tuscan cuisine. With ingredients like sun-dried tomatoes, garlic, and Italian herbs, these meatballs are moist, flavorful, and perfect for serving with pasta, over polenta, or alongside a crisp salad. Here’s a simple recipe to bring a taste of Tuscany to your table.

Ingredients:

For the Meatballs:

• 1 lb (450g) ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1/2 cup grated Parmesan cheese
• 1/4 cup sun-dried tomatoes, finely chopped
• 2 cloves garlic, minced
• 1 egg, beaten
• 1 tablespoon Italian seasoning
• Salt and pepper, to taste
• 1 tablespoon olive oil (for cooking)

For the Tuscan Sauce:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups baby spinach
• Salt and pepper, to taste

Instructions:

Making the Meatballs:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix Meatball Ingredients: In a large bowl, combine the ground chicken, breadcrumbs, milk, grated Parmesan, sun-dried tomatoes, minced garlic, beaten egg, Italian seasoning, salt, and pepper. Mix until well combined.
3. Form Meatballs: With damp hands, form the mixture into 1-inch balls and place them on the prepared baking sheet.
4. Bake: Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden on the outside and cooked through.

Preparing the Tuscan Sauce:

5. Sauté Garlic: While the meatballs are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
6. Make the Sauce: Add the heavy cream, chicken broth, grated Parmesan, and sun-dried tomatoes to the skillet. Simmer for 5-7 minutes, or until the sauce begins to thicken.
7. Add Spinach: Add the baby spinach to the sauce and cook for an additional 2-3 minutes, until the spinach is wilted. Season with salt and pepper to taste.
8. Combine Meatballs and Sauce: Once the meatballs are cooked, add them to the skillet with the Tuscan sauce. Gently toss to coat the meatballs in the sauce.
9. Serve: Serve the Tuscan chicken meatballs hot, garnished with extra grated Parmesan and fresh herbs if desired. They pair beautifully with pasta, crusty bread, or over creamy polenta.

Tips:

• For Juicier Meatballs: Soaking the breadcrumbs in milk helps to keep the meatballs moist and tender.
• Customizing: Feel free to add other Tuscan-inspired ingredients to the sauce, such as artichokes or olives, for additional flavor.
• Storing and Reheating: Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Enjoy your Tuscan Chicken Meatballs, a flavorful dish that brings the warm, comforting tastes of Tuscany right to your dinner table!