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Creamy Chicken Meatballs with Spinach Sauce and Parsnip Puree

Course: Main Course
Cuisine: Dutch
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 500kcal
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Description

A flavorful one-pan meal featuring tender chicken meatballs in a creamy spinach sauce served with smooth parsnip puree. Easy to prepare and perfect for a quick weeknight dinner. You can substitute parsnips with potatoes if preferred.

Ingredients

For the Meatballs

  • 1 pound ground chicken
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1/2 cup Parmesan cheese, grated
  • 1/4 teaspoon black pepper or to taste
  • 1/4 teaspoon salt or to taste

For the Sauce

  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 2 shallots, minced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 8 ounces fresh spinach
  • 1/2 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • black pepper to taste
  • salt to taste
  • chili flakes to taste

For the Puree

  • 3 parsnips, peeled and cubed
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 2 cups vegetable broth
  • 1 tablespoon lemon juice
  • salt to taste

Instructions

For the Meatballs

  • Mix the ground chicken with the egg, breadcrumbs, grated Parmesan cheese, black pepper, and salt.
  • Form the mixture into small meatballs.
  • Heat olive oil in a pan over medium heat and fry the meatballs until golden brown on all sides and cooked through. Set aside.

For the Puree

  • Peel the parsnips and cut into small cubes.
  • Sauté the minced shallots in butter until translucent.
  • Add the cubed parsnips and minced garlic, sauté briefly.
  • Pour in enough vegetable broth to just cover the parsnips and simmer until tender.
  • Blend the mixture until smooth to form a puree.
  • Stir in lemon juice and season with salt to taste.

For the Sauce

  • Remove the meatballs from the pan and set aside.
  • In the same pan, melt some butter and sauté the minced shallots and garlic until fragrant.
  • Add the heavy cream and Dijon mustard, stirring to combine.
  • Season with black pepper, salt, and chili flakes.
  • Add the fresh spinach and cook until wilted.
  • Stir in the grated Parmesan cheese until melted and the sauce is creamy.
  • Return the meatballs to the sauce and heat through.
  • Finish with a squeeze of lemon juice and adjust seasoning if needed.

Notes

  • If you don't like parsnips, you can substitute with potato puree.