Creamy Tuscan Chicken Meatballs

There’s something about creamy, comforting meals that bring a sense of calm after a long day — and these Creamy Tuscan Chicken Meatballs do just that. They’re juicy, tender, and smothered in a rich garlic cream sauce bursting with the Mediterranean goodness of sun-dried tomatoes, baby spinach, and Parmesan.

Whether you spoon them over creamy mashed potatoes, twirl them into pasta, or serve them with crusty bread to mop up that sauce, one thing’s certain: this dish will become a staple in your home.

Why You’ll Love This Recipe

• Hearty and comforting: The creamy garlic sauce hugs every meatball, creating a truly cozy meal.

• Family-friendly: Even picky eaters can’t resist these mild, flavorful meatballs.

• Quick and simple: Ready in under 45 minutes from start to finish.

• Meal-prep approved: The flavors deepen beautifully overnight — perfect for next-day leftovers.

• Flexible and customizable: Works well with turkey, beef, or vegetarian swaps too!

Ingredients You’ll Need

For the Meatballs

• 1 lb lean ground chicken – tender and mild, allowing the sauce’s flavors to shine.

• ½ cup Italian breadcrumbs – binds everything together; gluten-free versions work great too.

• ½ cup ricotta cheese – adds moisture and a soft, melt-in-the-mouth texture.

• 1 large egg – helps hold the meatballs together.

• 2 cloves garlic, minced – for that irresistible savory aroma.

• 2 tablespoons chopped parsley – adds color and freshness.

• ¼ cup grated Parmesan cheese – for richness and umami depth.

• 2 tablespoons half and half (or milk) – keeps the meatballs juicy.

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

• Salt and black pepper, to taste

For the Creamy Tuscan Sauce

• 2 tablespoons unsalted butter – or olive oil for a lighter, dairy-free option.

• 3 cloves garlic, minced – the heart of the sauce.

• 1 cup heavy cream – creates the lush, velvety base.

• ½ cup grated Parmesan cheese – thickens and enhances flavor.

• 1 cup baby spinach leaves – for a touch of color and nutrition.

• ½ cup julienned sun-dried tomatoes – tangy, sweet, and perfectly Mediterranean.

• Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Preheat and prepare

Start by preheating your oven to 450°F (230°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil. This helps the meatballs cook evenly and prevents sticking.

Step 2: Soak the breadcrumbs

In a small bowl, combine your breadcrumbs and half and half (or milk). Let them soak for about 2 minutes — this creates tender, juicy meatballs rather than dense ones.

Step 3: Mix the meatball ingredients

In a large mixing bowl, combine the ground chicken, soaked breadcrumbs, garlic, parsley, ricotta, Parmesan, egg, oregano, basil, salt, and pepper. Gently mix everything with a fork or your hands until just combined. Avoid overmixing; it can make the meatballs tough.

Step 4: Shape and bake

Using a small scoop or your hands, shape the mixture into 1½-inch meatballs and arrange them evenly on your prepared baking sheet. Lightly spray the tops with cooking spray or brush with a bit of olive oil to help them brown nicely.

Bake for 18–20 minutes, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Step 5: Make the creamy Tuscan sauce

While the meatballs bake, heat butter in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.

Pour in the heavy cream and whisk gently, letting it simmer for 2–3 minutes to thicken slightly. Stir in the Parmesan cheese until melted and the sauce becomes silky smooth.

Step 6: Add the Tuscan touch

Stir in the sun-dried tomatoes and baby spinach. Simmer for another 1–2 minutes, just until the spinach wilts and the tomatoes infuse the sauce with flavor. Taste and adjust seasoning with salt and pepper.

Step 7: Combine and simmer

Gently add the baked meatballs to the skillet, coating them in the creamy sauce. Let them simmer together for 3–4 minutes, allowing the flavors to meld beautifully.

Helpful Tips

• Use fresh garlic and herbs: They make a huge difference in the sauce’s aroma and depth.

• Avoid overbaking: Chicken can dry out quickly, so check at the 18-minute mark.

• Cream too thick? Add a splash of chicken broth to loosen it without diluting the flavor.

• Meal prep magic: These meatballs taste even better the next day as the sauce deepens.

Serving Suggestions

These meatballs are wonderfully versatile! Try serving them in one of these delicious ways:

• Over creamy mashed potatoes for ultimate comfort.

• Tossed with spaghetti or fettuccine for a restaurant-style pasta night.

• With garlic bread or baguette slices to soak up every drop of that luscious sauce.

• For a low-carb option, serve them on a bed of cauliflower rice or sautéed zucchini noodles.

 Variations

• Turkey version: Swap chicken for ground turkey for a slightly heartier texture.

• Lighter sauce: Replace heavy cream with Greek yogurt or half-and-half for a healthier twist.

• Add heat: Sprinkle in red pepper flakes or diced jalapeños for a spicy kick.

• Extra greens: Stir in chopped kale or peas for more color and nutrition.

Storage and Reheating

• To store: Place cooled meatballs and sauce in an airtight container. Refrigerate for up to 3 days.

• To freeze: Freeze meatballs (with or without sauce) in a single layer until firm, then transfer to a freezer-safe bag for up to 3 months.

• To reheat: Thaw overnight in the fridge and warm gently on the stove over low heat. Add a splash of cream or broth to refresh the sauce.

 Frequently Asked Questions

Can I make this recipe dairy-free?
Yes! Substitute coconut cream for heavy cream, and use a dairy-free Parmesan alternative.

What if I don’t have ricotta cheese?
Cottage cheese or even cream cheese works beautifully as a substitute — just blend until smooth for the same creamy texture.

Can I make the sauce thicker?
Absolutely. Let it simmer a few extra minutes or add an extra tablespoon of Parmesan for a richer consistency.

Is this recipe gluten-free?
It can be! Simply swap in gluten-free breadcrumbs and double-check your Parmesan and seasonings.

Final Thoughts

These Creamy Tuscan Chicken Meatballs deliver everything you crave in a comforting dinner — warmth, richness, and restaurant-worthy flavor without the effort. Every bite combines the juicy tenderness of the chicken with the creamy, garlicky sauce that’s balanced perfectly by spinach and sun-dried tomatoes.

It’s one of those recipes that feels indulgent yet wholesome, fancy yet foolproof — the perfect dish to serve when you want to bring a bit of Tuscan magic to your kitchen. Whether it’s a family dinner or a cozy date night, this recipe will never fail to impress.

Creamy Tuscan Chicken Meatballs

There’s something about creamy, comforting meals that bring a sense of calm after a long day — and these Creamy Tuscan Chicken Meatballs do just that. They’re juicy, tender, and smothered in a rich garlic cream sauce bursting with the Mediterranean goodness of sun-dried tomatoes, baby spinach, and Parmesan.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients Method Notes

Ingredients

  

• For the Meatballs
• 1 lb lean ground chicken – tender and mild allowing the sauce’s flavors to shine.
• ½ cup Italian breadcrumbs – binds everything together; gluten-free versions work great too.
• ½ cup ricotta cheese – adds moisture and a soft melt-in-the-mouth texture.
• 1 large egg – helps hold the meatballs together.
• 2 cloves garlic minced – for that irresistible savory aroma.
• 2 tablespoons chopped parsley – adds color and freshness.
• ¼ cup grated Parmesan cheese – for richness and umami depth.
• 2 tablespoons half and half or milk – keeps the meatballs juicy.
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and black pepper to taste
• For the Creamy Tuscan Sauce
• 2 tablespoons unsalted butter – or olive oil for a lighter dairy-free option.
• 3 cloves garlic minced – the heart of the sauce.
• 1 cup heavy cream – creates the lush velvety base.
• ½ cup grated Parmesan cheese – thickens and enhances flavor.
• 1 cup baby spinach leaves – for a touch of color and nutrition.
• ½ cup julienned sun-dried tomatoes – tangy sweet, and perfectly Mediterranean.
• Salt and pepper to taste

Method

 

1. Preheat your oven to 450°F and line a large baking sheet with nonstick foil for easy cleanup.
2. Soak the Italian breadcrumbs in half and half for about 2 minutes.
3. In a large bowl, combine minced garlic, chopped parsley, lean ground chicken, the soaked breadcrumbs, egg, ricotta, Parmesan, and seasonings. Mix until just combined.
4. Form the mixture into approximately 18 meatballs and evenly arrange them on your prepared baking sheet.
5. Place the baking sheet in the oven and bake for about 20 minutes until the meatballs are golden brown.
6. While the meatballs bake, melt unsalted butter in a skillet over medium heat. Sauté additional garlic until fragrant.
7. Stir in heavy cream and let it simmer gently for about 2 minutes.
8. Season the mixture with salt and pepper; then whisk in Parmesan until it's melted.
9. Add the sun-dried tomatoes and spinach to the sauce, cooking just long enough for the spinach to wilt.
10. Gently place the baked meatballs into the skillet with the sauce, letting them simmer for an additional 2 minutes.
11. Optional: Garnish with extra parsley before serving.

Notes

Helpful Tips

Use fresh garlic and herbs: They make a huge difference in the sauce’s aroma and depth.

Avoid overbaking: Chicken can dry out quickly, so check at the 18-minute mark.

Cream too thick? Add a splash of chicken broth to loosen it without diluting the flavor.