Creamy Tuscan Chicken Meatballs with Rice

Ingredients (Serves 4)

For the Chicken Meatballs

• 500 g ground chicken
• ½ cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped parsley
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt and black pepper to taste
• 2 tbsp olive oil

For the Creamy Sauce

• 1 tbsp butter
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 1 tsp paprika
• 1 tbsp tomato paste
• 1 cup crushed tomatoes
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach
• 1 tsp Italian seasoning
• Salt and black pepper to taste

To Serve

• 3 cups cooked jasmine rice
• Fresh parsley, chopped

Instructions

1. Mix the ground chicken, breadcrumbs, egg, garlic, Parmesan, parsley, paprika, Italian seasoning, salt, and pepper.
2. Shape into small meatballs.
3. Heat olive oil in a skillet and cook the meatballs for 8–10 minutes until golden on all sides. Remove from the pan.
4. In the same skillet, melt the butter and sauté the onion and garlic until fragrant.
5. Stir in the tomato paste and paprika, then add the crushed tomatoes and chicken broth.
6. Pour in the heavy cream and Parmesan cheese, stirring until smooth.
7. Add the spinach and cook until wilted.
8. Return the meatballs to the skillet and simmer for 8–10 minutes until fully cooked and coated in the creamy sauce.
9. Serve hot over fluffy jasmine rice and garnish with fresh parsley.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4