Chicken and Rosemary Meatballs with Sautéed Tomatoes and Spinach

I’ve been thinking about this one for a while, but have only recently gotten around to making it. I wanted to try something different with meatballs besides beef and veal. I haven’t tried it yet, but I would imagine this would go great with lamb in place of the chicken. I’m a big fan of the lamb and rosemary flavor profile.

For the Sauce:

  • 2 Garlic Cloves — Minced
  • 1 14.5 oz Can Diced Tomatoes
  • 1 Bunch of Spinach — Rough Chopped
  • Salt & Pepper
  • Pasta
  • Olive Oil

Sauté the garlic in olive oil over medium heat until light brown. Add in salt and pepper and tomatoes. Cook for a few minutes until the sauce reduces. Stir in the chopped spinach. Cook until the spinach is wilted, stirring occasionally.

Chicken and Rosemary Meatballs with Sautéed Tomatoes and Spinach

For the Meatballs:

  • 1 lb Ground Chicken
  • 1/2 Cup Grated Parmesan
  • 1/2 Cup Italian Breadcrumbs
  • 1/2 Tablespoon Fresh Rosemary — Chopped
  • 1 Teaspoon Water
  • 1 Egg
  • Salt & Pepper

Combine all ingredients in a bowl. This best done by hand. Roll the mixture in to balls a little bigger than a golf ball. If they are much bigger than, the outside will burn before the inside cooks. Arrange the meatballs on a sheet pan and place under the broiler. Cook until the top is brown. Remove the meatballs from the broiler and flip. The bottom will likely be brown already, but the middle still needs to cook a little more and you don’t want to burn the top. Place back under the broiler for a more minutes. Serve the meatballs with the sauce over pasta.

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