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Chicken Meatballs with Spinach Alfredo Sauce Recipe

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4.2 from 44 reviews

Delicious and healthy Chicken Meatballs with a creamy Spinach Alfredo Sauce, perfect for a quick 30-minute dinner. Made with lean ground chicken and gluten-free ingredients, topped with a rich homemade Alfredo sauce loaded with fresh spinach. This recipe offers an option to bake or air fry the meatballs, making it versatile and easy to prepare.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Meatballs

  • 1 lb lean ground chicken
  • 1 egg
  • 1/3 cup gluten free panko breadcrumbs (or almond flour)
  • 1/3 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning
  • 3/4 tsp salt
  • 1/4 tsp pepper

Spinach Alfredo Sauce

  • 2 tbsp butter
  • 2 cloves minced garlic
  • 1 1/4 cups half & half (or Original Nutpods)
  • 2/3 cup grated parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 cups fresh spinach (chopped)

Instructions

  1. Preheat Oven: Preheat oven to 400°F (200°C) to prepare for baking the meatballs.
  2. Mix Meatball Ingredients: In a large bowl, combine lean ground chicken, egg, gluten free panko breadcrumbs, grated parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly using your hands until all ingredients are evenly incorporated.
  3. Form Meatballs: Using a 1.5-inch cookie scoop, form the mixture into 12 evenly sized meatballs for uniform cooking.
  4. Bake Meatballs: Place the meatballs on a greased baking sheet ensuring they are evenly spaced. Bake in the preheated oven for 18-20 minutes, flipping them halfway through the cooking time to ensure even browning.
  5. Prepare Alfredo Sauce: While meatballs bake, melt butter in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
  6. Thicken Sauce: Pour in half & half and add grated parmesan cheese. Stir continuously over medium heat until the sauce starts to thicken, approximately 1 to 2 minutes.
  7. Add Spinach: Stir in chopped fresh spinach and cook until wilted. Season the sauce with salt and pepper to taste.
  8. Combine Meatballs and Sauce: When meatballs are fully cooked and out of the oven, nestle them into the skillet with the spinach Alfredo sauce to coat and warm together.
  9. Serve: Serve the chicken meatballs and spinach Alfredo sauce over gluten-free pasta or your choice of side for a complete meal.
  10. Air Fryer Alternative (Optional): Preheat air fryer to 400°F for 2-3 minutes. Spray the basket with non-stick cooking spray. Place uncooked meatballs in a single layer, spray tops lightly with cooking oil, and cook for 10-12 minutes, flipping halfway through. Cook in batches if necessary to avoid overcrowding.

Notes

  • For a lower-fat version, substitute half & half with a lighter milk alternative or reduce the butter slightly.
  • Ensure meatballs are cooked to an internal temperature of 165°F for safety.
  • You can swap gluten-free panko breadcrumbs with almond flour for a nutty flavor and gluten-free option.
  • Serve over gluten-free pasta, zucchini noodles, or cauliflower rice for a low-carb option.
  • Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://omgmakethis.com/chicken-meatballs-with-spinach-alfredo-sauce-recipe/