Tuscan Chicken Meatballs

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This Tuscan chicken meatballs recipe offers a delicious twist on the Italian classic, and it’s super easy to make!

Imagine enjoying a fancy restaurant meal right at home with this Tuscan chicken meatballs recipe! It’s perfect for those busy weeknights when you want something special but don’t have hours to spend in the kitchen.

Crafted mostly in one pot, these Italian chicken meatballs swimming in a creamy Tuscan sauce are a delightful treat that everyone in the family will love.

We’ve all savored the flavors of Tuscan chicken, but have you ever tried Tuscan chicken meatballs? This fantastic recipe gives you the essence of your favorite Italian dish in meatball form! And guess what? It’s all cooked conveniently in one Dutch oven (plus a pot for boiling pasta) for easy cooking and cleanup.

So, how do you make it? First, cook your pasta until it’s perfectly al dente. Then, whip up your Tuscan meatballs before preparing the delicious tomato sauce. Let everything mingle together for a bit, and voila! Your one-pot wonder meal is ready to enjoy!

Tuscan Chicken Meatballs

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Servings 6


  • 8 oz. pasta Orecchiette pasta works great
  • 1 lb. ground chicken
  • 5 tablespoons olive oil
  • 1 large egg
  • 3 cloves garlic minced
  • ½ cup Italian-style breadcrumbs
  • 2 teaspoons Italian seasoning
  • 1 teaspoon sea salt
  • ¼ cup chopped fresh parsley
  • 5 oz. spinach roughly chopped
  • ½ cup dry white wine
  • ½ large white onion minced
  • 1 green bell pepper diced
  • 3 tablespoons tomato paste
  • 2 cups starchy pasta water
  • ½ teaspoon ground black pepper


  • Cook the pasta until al dente, then set aside 2 cups of pasta water. Strain and rinse the noodles.
  • In the Dutch oven, add 2 tablespoons of pasta water and wilt the spinach over medium heat. Strain any excess water and transfer spinach to a mixing bowl.
  • Prepare the meatballs by combining 3 tablespoons of olive oil, egg, garlic, breadcrumbs, Italian seasoning, salt, and parsley with the spinach. Shape into balls.
  • Brown the meatballs in the Dutch oven with remaining olive oil, then remove from the pot.
  • Deglaze the pot with white wine, then sauté onion, garlic, and green pepper.
  • Add tomato paste and starchy pasta water, then return meatballs to the pot. Simmer until sauce thickens.
  • Toss cooked pasta with sauce and meatballs until heated through, then serve and enjoy!


  • Use starchy pasta water to thicken the sauce.
  • Don’t discard the pasta water; it’s a crucial ingredient for the sauce. If you do, you can make more by microwaving cooked pasta in salted water.

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