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Chicken Meatballs with Cheesy Spinach Pappardelle

Savor Chicken Meatballs with Cheesy Spinach Pappardelle Tonight

Indulge in Chicken Meatballs with Cheesy Spinach Pappardelle, a comforting dish perfect for family dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Turkey or beef are great substitutes.
  • 1 cup Breadcrumbs Consider using gluten-free options if needed.
  • 1 large Egg Flax egg works well for a vegan alternative.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast is a good dairy-free substitute.
  • 1 tsp Garlic Powder Fresh minced garlic can also be used.
  • 1 tsp Onion Powder Use fresh onions for more depth.
  • to taste Salt & Pepper Adjust to your preference.
For the Pappardelle
  • 12 oz Pappardelle Fettuccine or tagliatelle are excellent substitutes.
  • 2 tbsp Olive Oil Any cooking oil will do in a pinch.
  • 4 cups Spinach Replace with kale or Swiss chard for variety.
  • 2 cloves Garlic Cloves Freshly minced for added flavor.
For the Sauce
  • 2 tbsp Butter Opt for plant-based butter if you're vegan.
  • 2 tbsp Flour Cornstarch can be used for a gluten-free version.
  • 2 cups Whole Milk Substitute with dairy-free milk for a lighter option.
  • 1/2 cup Shaved Parmesan Nutritional yeast is a great dairy-free alternative.

Equipment

  • Oven
  • mixing bowl
  • Baking sheet
  • large pot
  • Skillet
  • colander

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground chicken, breadcrumbs, egg, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly for about 2 minutes.
  3. Form small meatballs, approximately 1 inch in diameter, and arrange them on the prepared baking sheet.
  4. Cook the pappardelle in a pot of boiling salted water until al dente, typically 8-10 minutes. Drain and set aside.
  5. In a skillet, heat olive oil over medium heat. Sauté minced garlic for about 1 minute, then add spinach and cook until wilted, about 2-3 minutes.
  6. Melt butter in the skillet, whisk in flour for about 1 minute, then gradually pour in milk while whisking until smooth and thickened.
  7. Add sautéed spinach and cooked pappardelle to the creamy sauce, mixing until well combined.
  8. Plate the dish, serve with baked chicken meatballs on top, and garnish with cracked pepper and shaved Parmesan if desired.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 2500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Ensure meatballs are uniform in size for even cooking. Adjust sauce seasoning to taste before serving.

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