Creamy garlic parmesan chicken meatballs ✨ Ingredients Meatballs - 1.5lbs - 2lbs ground chicken - 1 large egg - 1/3 cup panko bread crumbs - 1/4 cup parmesan cheese - 2 tbsp freshly chopped parsley - 1 tbsp heavy cream - 2 tsp garlic paste - 2 tsp smoked paprika - 2 tsp garlic powder - 2 tsp onion powder - 2 tsp complete seasoning - 2 tsp oregano - 1 tsp Fire & Smoke Society garlic & herb seasoning - Salt and pepper to taste Garlic parmesan sauce - 1 1/2 cup heavy cream - 2 cups baby spinach - 1/4 cup unsalted butter (4 tbsp) - 6 garlic cloves (minced) - 1 shallot (minced) - 1 1/4 cups Parmesan cheese (grated) - 1 tbsp freshly chopped parsley - 1 1/2 tsp oregano - 1 1/2 tsp garlic powder - 1 tsp red chili flakes - Salt and pepper to taste Instruction - Add the ground chicken to a large bowl with the egg, panko, Parmesan, parsley, heavy cream, smoked paprika, garlic powder, onion powder, complete seasoning, oregano, garlic & herb seasoning, salt, and pepper. - Mix until just combined, then form into evenly sized meatballs. - Place the meatballs on a parchment-lined tray and freeze for 30–45 minutes. This helps them firm up and hold their shape while cooking. - Heat a little oil in a large skillet over medium heat. Sear the meatballs on all sides until golden brown and cooked through. Remove and set aside. - In the same skillet, melt the butter. Add the minced shallot and sauté for 1–2 minutes, then add the garlic and cook until fragrant. - Pour in the heavy cream and season with oregano, garlic powder, red chili flakes, salt, and pepper. Stir and bring to a gentle simmer. - Add the Parmesan and stir until melted and the sauce is creamy and smooth. - Add the spinach and cook until wilted. - Return the chicken meatballs to the skillet and coat them in the creamy garlic Parmesan sauce. - Let everything simmer together for a few minutes, then finish with fresh parsley and extra Parmesan. Serve with mashed potatoes or pasta! • • • #Recipe #DinnerIdeas #chickenrecipe #dinnerrecipes #recipeideas - @thesapor