Instructions
1. Make the Meatballs:
Combine all meatball ingredients in a large bowl. Mix well. The mixture will be slightly sticky.
2. Form the Meatballs:
Roll the mixture into 1 1/2-inch meatballs (about 16-18).
3. Brown the Meatballs:
Heat olive oil in a skillet over medium heat. Brown meatballs in batches for 5-7 minutes, until golden brown. Set aside.
4. Make the Sauce:
Melt butter in the same skillet. Sauté garlic for 1 minute. Add heavy cream and broth, simmer for 3-5 minutes to thicken. Stir in Parmesan cheese until melted. Add spinach and cook until wilted.
5. Simmer the Meatballs:
Return meatballs to the skillet. Coat with sauce, cover, and simmer for 10-15 minutes, or until cooked through (165°F/74°C).
6. Serve:
Adjust seasoning. Serve over pasta, rice, or cauliflower rice. Garnish with parsley and Parmesan.
Cooking Notes
- Ground turkey or beef can substitute for chicken.
- Full-fat ricotta makes a creamier sauce.
- Squeeze excess moisture from frozen spinach.
- Meatballs and sauce can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months.
- For thicker sauce, simmer longer or add cream cheese.
Variations
- Add more cheese to the meatballs or sauce.
- Sauté mushrooms with the garlic.
- Add more garlic or roasted garlic for stronger flavor.
- Add red pepper flakes for spice.
Keto & Low-Carb Versions
- Use almond flour or pork rind crumbs instead of breadcrumbs.
- Serve over cauliflower rice, zucchini noodles, or shirataki noodles.
Frequently Asked Questions (FAQs)
- Ground beef? Yes, but chicken keeps it lighter.
- Frozen spinach? Yes, thaw and drain well.
- Make ahead? Yes, refrigerate or freeze.
- Thicker sauce? Simmer longer or add cream cheese/Parmesan.
- Dairy-free? Use dairy-free alternatives.
Enjoy this rich and flavorful comfort food! Perfect for any occasion.
ADVERTISEMENT
