Creamy Garlic Parmesan Chicken Meatballs

Meatballs

• 1.5-2 lbs ground chicken
• 1 large egg
• 1/3 cup panko bread crumbs
• 1/4 cup Parmesan cheese
• 2 tbsp freshly chopped parsley
• 1 tbsp heavy cream
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp complete seasoning
• 2 tsp oregano
• 1 tsp garlic & herb seasoning
• Salt and pepper to taste

Garlic Parmesan Sauce

• 1 1/2 cups heavy cream
• 2 cups baby spinach
• 1/4 cup unsalted butter (4 tbsp)
• 6 garlic cloves, minced
• 1 shallot, minced
• 1 1/4 cups Parmesan cheese, grated
• 1 tbsp freshly chopped parsley
• 1 1/2 tsp oregano
• 1 1/2 tsp garlic powder
• 1 tsp red chili flakes
• Salt and pepper to taste

Directions

• Add the ground chicken to a large bowl with the egg, panko, Parmesan, parsley, heavy cream, smoked paprika, garlic powder, onion powder, complete seasoning, oregano, garlic & herb seasoning, salt, and pepper.
• Mix until just combined, then form into evenly sized meatballs.
• Place the meatballs on a parchment-lined tray and freeze for 30-45 minutes. This helps them firm up and hold their shape while cooking.
• Heat a little oil in a large skillet over medium heat. Sear the meatballs on all sides until golden brown and cooked through. Remove and set aside.
• In the same skillet, melt the butter. Add the minced shallot and saute for 1-2 minutes, then add the garlic and cook until fragrant.
• Pour in the heavy cream and season with oregano, garlic powder, red chili flakes, salt, and pepper. Stir and bring to a gentle simmer.
• Add the Parmesan and stir until melted and the sauce is creamy and smooth.
• Add the spinach and cook until wilted.
• Return the chicken meatballs to the skillet and coat them in the creamy garlic Parmesan sauce.
• Let everything simmer together for a few minutes, then finish with fresh parsley and extra Parmesan. Serve with mashed potatoes or pasta.

From The Sapor on Instagram.