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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.