Ingredients:

  • 1 lb ground chicken
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp Plain Greek yogurt
  • 1 large egg, beaten
  • 0.75 cup freshly grated Parmesan cheese, divided
  • 5 garlic cloves, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 1 tbsp tomato paste
  • 0.5 cup sun-dried tomatoes in oil, drained and julienned
  • 1 cup low-sodium chicken bone broth
  • 0.5 cup heavy cream
  • 2 cups fresh baby spinach
  • Fresh basil leaves for garnish

Instructions:

  1. In a large bowl, combine the ground chicken, Panko, Greek yogurt, beaten egg, 0.25 cup Parmesan, half the minced garlic, oregano, red pepper flakes, salt, and pepper. Don't overwork the meat or the meatballs will turn out rubbery.
  2. Roll the mixture into approximately 16-18 meatballs, roughly the size of a golf ball.
  3. Heat olive oil in a large skillet over medium-high heat until the oil shimmers and barely starts to smoke. Place meatballs in the pan, working in batches if needed. Cook for 5-6 minutes until a golden brown crust forms on all sides. They don't need to be cooked through yet.
  4. Remove and rest the meatballs from the pan and set aside. In the same pan, add the remaining garlic and tomato paste. Cook for 1 minute until the tomato paste turns a deep brick red and smells fragrant.
  5. Add the sun-dried tomatoes. Pour in the chicken bone broth, scraping the bottom of the pan to release the brown bits. Simmer for 3-5 minutes until the liquid reduces slightly.
  6. Reduce heat to low. Stir in the heavy cream and the remaining 0.5 cup of Parmesan cheese until a smooth emulsion forms.
  7. Add the meatballs back into the sauce. Simmer for 8-10 minutes until the sauce thickens and meatballs reach an internal temp of 165°F. Stir in the baby spinach until the leaves are vibrant green and soft. Garnish with fresh basil and serve immediately.