Description
Tender chicken meatballs simmered in a rich sun-dried tomato cream sauce with pillowy gnocchi and fresh spinach. This comforting Tuscan-inspired dish combines savory flavors with minimal effort, perfect for a hearty family dinner.
Ingredients
Scale
- For the Meatballs
- ½ cup (66g) sun-dried tomatoes, drained (reserve the oil)
- 1 onion, roughly chopped
- 3 garlic cloves
- Handful fresh basil leaves
- 1 lb (500g) ground chicken or turkey
- 1 large egg
- 1 tsp Italian herbs or Italian seasoning
- 1 tsp garlic powder
- ½ tsp ground pepper
- 3 tbsp grated Parmesan
- ½ cup (75g) Panko breadcrumbs, more if needed
- For Cooking
- 2 tbsp of the sun-dried tomato oil or olive oil
- ¼ cup (60 ml) dry white wine
- 2 cups (480ml) chicken broth or stock made using 2 chicken stock cubes
- ½ cup (66g) sun-dried tomatoes, chopped
- ½ cup (120ml) heavy/double cream
- 3 tbsp grated Parmesan plus extra to serve
- 17.5 oz (500g) fresh gnocchi
- 7 oz (200g) baby spinach leaves, roughly chopped
Instructions
- Prepare the Meatball Mixture: Place the onion, garlic, basil, and sun-dried tomatoes into a mini chopper or food processor and blitz to a coarse paste. If you don’t have a processor, finely chop these ingredients by hand until they form a chunky mixture that will distribute evenly throughout the meatballs.
- Form the Meatball Mixture: In a large bowl, combine the ground chicken, the prepared paste mixture, egg, Italian herbs, garlic powder, pepper, Parmesan, and breadcrumbs. Mix thoroughly with a wooden spoon or clean hands until all ingredients are well incorporated. The mixture should be moist but hold together when shaped; add more breadcrumbs if it feels too wet.
- Shape the Meatballs: Using slightly oiled hands or a small cookie scoop, form the mixture into small, evenly-sized meatballs. Aim for about 1-inch diameter balls to ensure they cook evenly and maintain their tenderness throughout the slow cooking process.
- Brown the Meatballs: Heat the reserved sun-dried tomato oil in your slow cooker insert (if it has a stovetop function) or in a separate pan. Add the formed meatballs and cook for approximately five minutes, turning once, until they develop a nice golden-brown crust. This step creates a flavor foundation and helps the meatballs hold their shape, though they don’t need to be fully cooked at this stage.
- Deglaze and Begin Slow Cooking: Pour the white wine into the slow cooker (or transfer everything from your pan to the slow cooker at this point). Let it simmer briefly for about a minute to evaporate the alcohol and release the flavor compounds. Add the chicken broth, cover the slow cooker, and set to HIGH for 2-3 hours, allowing the meatballs to become tender and juicy as they absorb the flavors of the broth.
- Add Creamy Elements and Gnocchi: After the initial slow cooking period, stir in the Parmesan, cream, chopped sun-dried tomatoes, and gnocchi. Cover again and continue cooking on HIGH for another 20 minutes. During this time, the gnocchi will cook to pillowy perfection and the sauce will thicken and become creamy. If you prefer a thicker sauce, you can stir in some cornstarch slurry along with the cream.
- Finish with Spinach: Just before serving, add the chopped baby spinach to the slow cooker and stir gently until it wilts into the creamy sauce. This adds a fresh element and beautiful color contrast to the dish. Taste and adjust seasoning if needed with additional salt or pepper.
- Serve and Enjoy: Spoon this comforting dish into bowls, sprinkle with additional Parmesan cheese, and serve hot. The combination of tender meatballs, creamy sauce, soft gnocchi, and fresh spinach creates a memorable and satisfying meal.
Notes
- For best flavor, use sun-dried tomatoes packed in oil rather than dry-packed varieties.
- The meatballs can be formed ahead of time and refrigerated for up to 24 hours before cooking.
- This dish can be converted to stovetop cooking: simply simmer the meatballs in the broth for about 20-25 minutes, then proceed with adding the cream and other ingredients.
- Leftovers will keep in the refrigerator for up to 3 days and often taste even better as the flavors meld.
- For a lower-calorie version, substitute half-and-half for the heavy cream.
- Prep Time: 30 minutes
- Cook Time: 3 hours 20 minutes
- Category: Main-course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 135mg