Chicken Meatballs with Parmesan and Baby Spinach

Thissss….
Hand Shaped Chicken, Baby Spinach and Parmesan Meatballs, Lightly Browned and then Finished in Oven and Served with a Jus Infused Parmesan Alfredo and Oversized Fettuccine Pasta
#Yaaaaasss🤩

And guess what? You can make this same dish #vegetarian by using smashed white beans instead of chicken breast. Holy Wiz Khalifa … experimenting with a little crossover ideas for a hybrid cookbook soon 😉 DM me for vegetarian prep!

Recipe: Meatballs
2.5 to 3 pounds white meat chicken ground
1/2 cup grated parm
1/2 cup bread crumb (with or without seasoning)
1.5 cups chopped fresh baby spinach
3 cloves rasped garlic
Zest half lemon
1 tsp red pepper flakes
Cracked black pepper
Salt
Incorporate all ingredients together and then PUT IN FREEZER while you make everything else. (Tip) this solidifies the chicken so it’s easier to shape the balls

Next- make alfredo sauce! I do mine without flour and use butter, heavy cream, nutmeg, parmesan, pinch salt and pepper

Dont forget to keep cream on a lower heat so it doesn’t separate *

Heat a LARGE sauce pan with 3 tablespoons olive oil and while heating oil-shape meatballs. Once your hand gets hot holding it over the oil it’s time! Add in meatballs and make sure NOT TO CROWD THE PAN! Brown on both sides and set aside. Repeat.
Once all meatballs are browned add back into pan and splash with approximately a cup of chicken stock- finish in 350 oven for 15 minutes

Remove from oven and let cool 5 minutes before pouring in alfredo sauce.
Serve over your favorite pasta and get ready to zen the heck out.
Nighty night!

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