Ingredients
Equipment
Method
- Arrange oven rack in the upper third and preheat oven to 425°F. Line a rimmed baking sheet with parchment or foil sprayed with cooking spray.
- In a large bowl, combine 2 minced garlic cloves, 1/4 cup Parmesan, parsley, breadcrumbs, 1/4 cup half-and-half, egg, 1¼ teaspoons salt, onion powder, and black pepper. Stir until combined.
- Add ground chicken and mix gently until evenly combined. Scoop heaping 2-tablespoon portions (about 20) and roll into smooth balls. Place evenly on the prepared baking sheet.
- Roast for 12–15 minutes, until cooked through (165°F internal temperature). Turn on broiler and broil 2–3 minutes to brown tops while you make the sauce.
- Melt butter in a 12-inch skillet over medium heat. Add remaining 2 minced garlic cloves, flour, Italian seasoning, red pepper flakes, and 1/4 teaspoon salt. Stir constantly for 30 seconds.
- Whisk in remaining 3/4 cup half-and-half and chicken broth. Bring to a boil, then reduce heat to a simmer. Cook 4–5 minutes until thickened and coats the back of a spoon.
- Add spinach and 1/4 cup Parmesan to sauce; stir until spinach wilts, about 30 seconds.
- Transfer cooked meatballs into the sauce and gently toss to coat. Garnish with additional Parmesan and serve warm.
Notes
Make ahead: Meatballs can be prepped and refrigerated raw or baked up to 2 days ahead, or frozen up to 3 months. Reheat in a 400°F oven until hot before adding to sauce. Leftovers keep 4 days in the fridge — add a splash of broth or half-and-half when reheating to loosen the sauce.
