Creamy Tuscan Chicken Meatballs with Zucchini Ribbons

By Sprig Originals ✓ · cooked up in Sprig

Tender chicken meatballs bound with almond flour and Parmesan, seared in a skillet and simmered in a garlicky sun-dried tomato cream sauce with wilted spinach. Everything spoons over buttery zucchini ribbons that soak up the sauce like pasta would — without the carbs.

Ingredients

• 1.25 lb ground chicken (dark meat preferred)
• 1/3 cup finely grated Parmesan
• 1/4 cup almond flour
• 1 large egg
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp olive oil

• 2 tbsp unsalted butter
• 3 cloves garlic, thinly sliced
• 1/3 cup oil-packed sun-dried tomatoes, drained and sliced
• 1/2 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup finely grated Parmesan
• 4 cups baby spinach, packed
• 1/2 tsp dried basil
• 1 tbsp fresh lemon juice
• kosher salt and black pepper, to taste

• 4 medium zucchini
• 1 tsp kosher salt
• 1 tbsp olive oil
• 2 tbsp torn fresh basil leaves

Instructions

1. Trim the zucchini and, using a vegetable peeler, shave them lengthwise into wide ribbons, rotating as you go and stopping when you reach the seedy core (save the cores for another use). Toss the ribbons with 1 teaspoon kosher salt in a colander set over a bowl and let drain 20 minutes while you make the meatballs.
2. In a large bowl, combine the ground chicken, 1/3 cup Parmesan, almond flour, egg, minced garlic, parsley, oregano, 3/4 teaspoon salt, black pepper and red pepper flakes. Mix with your hands just until evenly combined — do not overwork, or the meatballs turn rubbery.
3. With damp hands, roll the mixture into 20 meatballs about 1 1/2 inches across (roughly 1 rounded tablespoon each) and set them on a plate. Chill 10 minutes if the mixture feels sticky.
4. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the meatballs in a single layer, leaving space between them, and sear undisturbed for 3 minutes until deeply browned. Turn and brown the second side 2 to 3 minutes more. They will not be cooked through; transfer to a plate.
5. Reduce heat to medium and add the butter to the same skillet. Once it foams, add the sliced garlic and sun-dried tomatoes and cook, stirring, for 60 to 90 seconds until fragrant but not browned.
6. Pour in the chicken broth and scrape up every browned bit from the bottom of the pan with a wooden spoon. Simmer 2 minutes until reduced by about half.
7. Stir in the heavy cream and dried basil, bring to a gentle simmer, then whisk in 1/2 cup Parmesan until smooth. Return the meatballs and any resting juices to the pan, cover, and simmer gently over medium-low for 8 to 10 minutes, turning once, until the meatballs register 165°F on an instant-read thermometer.
8. Add the spinach in handfuls, folding it into the sauce until just wilted, about 2 minutes. Stir in the lemon juice and season with salt and pepper. Turn off the heat; the sauce will thicken as it sits.
9. Pat the drained zucchini ribbons very dry with paper towels. Heat 1 tablespoon olive oil in a second skillet over medium-high and toss the ribbons for 60 to 90 seconds — just until floppy and hot, never soft. Divide among four warm bowls.
10. Spoon the meatballs and sauce over the ribbons, scatter with torn basil and extra Parmesan, and serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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