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Dinner

Creamy Tuscan Chicken Meatballs

Tender chicken meatballs baked to perfection and served in a luscious sun dried tomato and spinach cream sauce.

By Daily Recipes Book· 🌍 Italian· August 23, 2026
Creamy Tuscan Chicken Meatballs
dailyrecipesbook.com
Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Serves
4

These Tuscan chicken meatballs are a total comfort food favorite in my house. I love that they pack all those classic Italian flavors like garlic, parmesan, and tangy sun dried tomatoes into one cozy bowl.

My favorite thing about this recipe is baking the meatballs instead of frying them. It keeps them nice and juicy, and you do not have to worry about them falling apart in the pan. They get a lovely golden finish right in the oven while the sauce simmers on the stove.

Ingredients

  • 1 pound ground chicken
  • 1/2 cup breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/3 cup sun dried tomatoes, chopped
  • 2 cups fresh baby spinach
  • Salt and black pepper to taste

Instructions

  1. 1

    Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

  2. 2

    In a large bowl, mix the ground chicken, breadcrumbs, Parmesan, egg, half of the minced garlic, and parsley. Season with a pinch of salt and pepper.

  3. 3

    Shape the mixture into small, bite sized meatballs and place them on the prepared baking sheet.

  4. 4

    Bake the meatballs for 15 to 18 minutes until they are cooked through and slightly golden. You can broil them for the last minute if you want a little extra color.

  5. 5

    While the meatballs bake, heat the olive oil in a large skillet over medium heat. Add the remaining garlic and cook for about one minute until fragrant.

  6. 6

    Pour in the chicken broth and heavy cream, then stir in the sun dried tomatoes. Let the sauce simmer for 5 minutes until it starts to thicken slightly.

  7. 7

    Stir in the spinach and cook just until it wilts.

  8. 8

    Add the baked meatballs to the skillet and gently toss them in the sauce until they are well coated and heated through.

💡 Tips

These meatballs taste wonderful served over a bed of al dente pasta or creamy polenta to soak up the extra sauce. If you have leftovers, keep them in an airtight container in the fridge for up to three days and gently reheat them on the stovetop with a splash of water or broth.

#Chicken#Italian#Dinner#Comfort Food#Meatballs

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