Baked Garlic Butter Spinach Chicken Parmesan Meatballs.

Baked Garlic Butter Spinach Chicken Parmesan Meatballs – A delicious twist on classic chicken parmesan! Chicken meatballs baked in a creamy garlic butter spinach sauce with marinara, parmesan, and melty mozzarella cheese. Everything comes together easily in one baking dish, making this perfect for busy weeknights. Serve over spaghetti with warm garlic bread and a big salad on the side.

With November just around the corner, I can’t help but slip into family dinner mode with holiday entertaining on my mind. It’s such a beautiful, magical time of year. In my ideal world, families are gathering around the dinner table most nights of the week, friends are stopping by for game nights and casual dinner parties, and Friendsgiving celebrations are happening all month long. Then, before we know it, Thanksgiving will be here!

It’s a BIG month ahead, and we’re in full-on prep mode over here. I’ve been trying to get some rest, plan ahead, and keep dinners as easy as possible. But of course, they still need to be full of flavor and something everyone is excited to eat!

I make meatballs all throughout the fall and winter. My brothers got me hooked on them years ago, and now they’re one of my favorite dinners to make. These days, I almost always bake my meatballs in the oven. It’s so much easier, there’s less mess, and I actually think they turn out prettier too!

These are a cross between classic chicken parmesan and my favorite baked chicken meatballs. They have all those delicious Italian flavors, but instead of using only marinara, I add a creamy parmesan, spinach, and garlic butter sauce too. And then, of course, lots of mozzarella cheese on top!

You get the best of both sauces, and trust me, it’s such a yummy combination.

The best part is that everything comes together and bakes in one dish. No standing over the stove or making a big mess in the kitchen. And the finished dish looks so delicious, with the bubbling sauce and all that melted mozzarella.

Top with plenty of fresh basil, oregano, or parsley, and serve over spaghetti. Dinner is ready in under an hour!

I love making this salad on the side, and I usually add some warm garlic bread too. It’s a dinner everyone can get excited about, whether you’re serving your family on a Monday night or having friends over for a casual holiday dinner!

These are the details

Ingredients

• ground chicken or ground pork – or a mix
• panko bread crumbs
• parmesan cheese
• an egg
• Italian seasoning
• heavy cream
• chopped spinach
• salted butter
• garlic
• red chili flakes
• marinara sauce
• mozzarella cheese
• big handful fresh basil, oregano, or parsley
• spaghetti

The Steps

Step 1: Make the meatballs

Start with ground chicken or ground pork. Both are delicious! But here’s a tip: I love using one pound of ground chicken and one pound of spicy Italian chicken sausage. The sausage adds so much flavor and a little heat, too. Just remove it from the casing before mixing.

In a bowl, combine the meat with panko, parmesan, egg, Italian seasoning, salt, and pepper. If using sausage, go a little lighter on the salt since it’s already seasoned.

Rub your hands with olive oil, then roll the mixture into meatballs. The oil keeps everything from sticking and makes rolling so much easier. Try not to overmix the meat, which helps keep the meatballs tender!

Step 2: Bake the meatballs

Arrange the meatballs in a baking dish and bake until they’re beginning to crisp on the outside.

I almost always bake my meatballs now. No splattering oil, no flipping, and less cleanup! They’ll finish cooking in the sauce, which keeps them nice and juicy.

Step 3: Mix the creamy parmesan sauce

While the meatballs bake, mix the heavy cream with freshly grated parmesan and Italian seasoning. Season with salt and pepper.

So simple! I really recommend using freshly grated parmesan. It melts into the cream much better and gives the sauce the best flavor.

Step 4: Add the sauces and cheese

Remove the baking dish from the oven. Add the butter, garlic, and chili flakes to the hot baking dish. Let the garlic sizzle in the butter for a minute or two.

Add the spinach, then pour the marinara over the meatballs. Use your favorite jarred sauce! This is one shortcut I love, especially during the busy holiday season.

Pour the parmesan cream sauce over everything. Gently stir the sauces around the meatballs, then top with torn mozzarella. Shredded mozzarella works great, too!

Step 5: Finish baking

Return the dish to the oven and bake until the meatballs are cooked through (165°F), the sauce is bubbling, and the mozzarella is melted.

For a little extra color, broil for the last minute or two. Just be sure to watch closely!

Step 6: Serve!

Finish with plenty of fresh basil, oregano, or parsley. Serve over spaghetti with extra parmesan and all that creamy tomato sauce.

And don’t forget the garlic bread! You’ll want something to scoop up every last bit of that delicious sauce!

My Tips for Entertaining

Make ahead: Mix and roll the meatballs a day ahead. Keep them covered in the fridge, then bake when ready. You can also mix the cream sauce, prep the spinach, and get the cheese ready ahead of time. This makes dinner so easy!

Serving a crowd: Double the recipe and use two baking dishes so the meatballs have room to cook evenly. I love serving these family-style with a big bowl of pasta, garlic bread, and my Make Ahead Thanksgiving Salad. It’s such a great dinner for casual holiday entertaining!

A little shortcut: Use your favorite store-bought marinara and prewashed baby spinach. You can even use shredded mozzarella if that’s what you have. Keep it easy!

Leftovers: Store the meatballs and sauce in the fridge for up to four days. Reheat gently with a splash of cream or water to loosen the sauce. The leftovers also make the yummiest meatball sandwiches with toasted bread and melted mozzarella!

Such a simple dinner, but one that feels special enough to serve when friends and family are over. I love recipes like this during the holidays!