Creamy Tuscan Chicken Meatball
dinner

Creamy Tuscan Chicken Meatballs

0 Servings
25 Minutes

These Creamy Tuscan Chicken Meatballs taste as good as they sound! Fresh spinach, sun-dried tomatoes, and chicken all together in a delicious creamy sauce makes this dish so flavourful. We recommend using either chicken or vegetable stock for this recipe. Everything comes together quickly, so make sure to prep your ingredients ahead of time!

Ingredients
Instructions

INGREDIENTS


  • 0.5
    Cup
    rice, uncooked
  • For the Meatballs:
  • 0.5
    lbs
    ground chicken
  • 0.5
    Cup
    panko
  • 0.25
    zucchini(s), finely grated
  • 1
    egg(s)
  • 0.5
    Teaspoon
    onion powder
  • 0.5
    Teaspoon
    garlic powder
  • 0.25
    Teaspoon
    dried basil
  • 0.125
    Teaspoon
    salt
  • 0.125
    Teaspoon
    pepper
  • For the Sauce:
  • 2
    Tablespoon
    olive oil, divided
  • 2
    garlic clove(s), minced
  • 2
    Tablespoon
    sun-dried tomatoes, chopped
  • 0.125
    Teaspoon
    dried oregano
  • 1
    Tablespoon
    all-purpose flour
  • 1
    Cup
    stock
  • 1
    Tablespoon
    sour cream
  • Salt & pepper, to taste
  • 2
    Cup
    spinach
  • 1
    Tablespoon
    basil, roughly chopped
  • 0.125
    Cup
    grated Parmesan, to serve

Plant-based option:

Use pre-made plant-based meatballs. Use vegan sour cream and vegan Parmesan.

Gluten-free option:

Use GF panko, GF 1:1 all-purpose flour, and GF stock.

Dairy-free option:

Use vegan sour cream and vegan Parmesan.

INSTRUCTIONS


1.

Cook the rice according to the package directions.

2.

Stir together the ground chicken, panko, zucchini, egg, onion powder, garlic powder, basil, salt, and pepper. Taking two tablespoons at a time, form the mixture into meatballs.

3.

Heat 1 tablespoon of olive oil over medium-high heat. When the oil is hot, add the meatballs and fry on all sides until the meatballs are browned and cooked through. Remove the meatballs from the pan and set aside.

4.

In the same pan, add the remaining olive oil, garlic, sun-dried tomatoes, and dried oregano and cook until fragrant, around 1 minute. Add the flour and cook, stirring, until golden, around 1 minute, careful not to burn. Slowly whisk in the stock then stir in the sour cream. Season with salt and pepper to taste.

5.

Add the spinach and cook until wilted. Add back in the meatballs and spoon over the sauce. Serve over the rice and garnish with basil and Parmesan.

Nutrition Information

Calories
537 per serving
Carbs
32.6g per serving
Protein
33.8g per serving
Fat
30.2g per serving
Fiber
2.7g per serving
Sodium
735.2mg per serving
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