Pan-Seared Chicken Meatballs with Sautéed Garlic Spinach

⏱️ Prep time: 15 mins | Cook time: 15 mins | Servings: 3-4

🛒 Ingredients

For the Chicken Meatballs:

• 1 lb (450g) ground chicken (preferably chicken thighs for juiciness)

• 1/2 cup panko or breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1 large egg

• 2 cloves garlic, minced

• 1 tbsp fresh parsley, finely chopped

• 1 tsp Italian seasoning

• 1/2 tsp salt and 1/4 tsp black pepper

• 1 tbsp olive oil (for frying)

For the Sauteed Spinach:

• 8 oz (225g) fresh baby spinach, washed and dried

• 2 cloves garlic, thinly sliced

• 1 tbsp olive oil

• Pinch of red pepper flakes (optional)

• Lemon wedges (for serving)

🍳 Instructions

1. Mix the Meatballs: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, parsley, Italian seasoning, salt, and pepper. Gently mix with your hands until just combined (do not overmix, or the meatballs will become dense).

2. Shape: Roll the mixture into 1-inch, golf-ball-sized meatballs (makes about 12–15 meatballs).

3. Sear: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs and cook for 8–10 minutes, turning frequently, until they are golden brown on all sides and the internal temperature reaches 165°F (74°C). Transfer them to a plate and cover with foil to keep warm.

4. Sauté the Spinach: In the same skillet, turn the heat down to medium and add another tablespoon of olive oil. Add the sliced garlic and red pepper flakes. Cook for about 30 seconds until fragrant, taking care not to burn the garlic.

5. Wilt: Add the fresh baby spinach to the skillet. Toss continuously for 1–2 minutes just until the spinach wilts down and turns bright green. Season with a tiny pinch of salt.

6. Serve: Divide the sautéed spinach among plates, top with the warm chicken meatballs, and squeeze a fresh lemon wedge over everything right before eating.