Friday, January 1, 2016

Chicken Parmesan Spinach Meatballs In A Creamy Sauce

Oh my lord, If you are going to make any recipe I post this is it. With this recipe using fresh spinach and herbs, along with a creamy sauce and delicious chicken meatballs screams comfort food and yet so healthy. These melt in your mouth packed with flavor chicken,spinach meatballs in a rich creamy sauce topped with mozzarella, Parmesan, and fresh basil is so delicious. A true healthy recipe for a meatball using chicken instead of beef, I think after making, trying, finding this recipe I want chicken meatballs instead of beef from now on. These ingredients you already have in your house, all you may need is to grab some ground chicken, fresh basil and baby spinach leaves. You can have this with pasta on the side, whole wheat or what ever your choice and place the meatballs on top or the meatballs are the star of this show, and place the pasta on the side with the sauce on the pasta.
I can promise you may not have any meatballs left but if you do you can have leftovers and make a chicken Parmesan meatball sub for lunch or dinner the next day. I saw this recipe, made it and had to post about it, it is that good and believe me make this please you will love it and your family will to, you get to have the kids get their greens by placing them in the meatball and they will love it, not knowing how healthy it is for you, you can also purchase organic baby spinach, which I did the original recipe calls for. Hats off to you spoonful of flavor for this amazing recipe..

    For the sauce:
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 2 Tablespoons tomato paste
  • 2 cloves garlic., minced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 (28 ounce) can crushed tomatoes
  • 1/4 cup heavy cream
  • For the meatballs:
  • 1 pounds ground chicken
  • 3 ounces Baby spinach leaves chopped into small pieces
  • 1/3 cup dried panko bread crumbs
  • 1/4 cup diced onion
  • 1/3 cup + 1/4 cup freshly grated Parmesan cheese, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 1 egg, lightly beaten
  • 2 tablespoons olive oil
  • 6 ounces shredded mozzarella
  • minced fresh basil, for garnish
  1. For the sauce, heat olive oil in a large skillet pan over medium heat. Add onion and cook 3 minutes on medium heat. Stir in the tomato paste, garlic, parsley, basil, oregano and red pepper flakes and mix until fragrant, 1 minute. Add the crushed tomatoes, stir, lower heat to simmer and cook about 10 minutes, or until the sauce is thickened. Remove from heat and stir in the cream. 
  2. To make the meatballs, preheat the oven to 400 degrees. Then in a large bowl, combine the ground chicken, spinach, bread crumbs, onion, 1/3 cup Parmesan cheese, salt, pepper, garlic and egg. Stir together with a fork then mix gently with your hands until evenly combined. Form the mixture into meatballs about 1 1/2 inches. 
  3. Heat olive oil in another large skillet pan over medium-high heat. Add the meatballs to the pan in a single layer. Cook, turning occasionally, until all sides are browned. They will not be fully cooked because they will finish cooking when baked. Place the meatballs in the pan with the tomato sauce. Sprinkle mozzarella and remaining 2 tablespoons Parmesan cheese over the top. Bake until the cheese is melted and the meatballs are cooked through, about 15 minutes. Remove from oven, garnish with fresh basil and serve.

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