Baked chicken and spinach meatballs in a creamy Parmesan sauce

Preheat the oven to 400.

Combine bread crumbs, ground chicken, grated garlic, plenty of parmigiano, Italian seasoning, the egg, salt and pepper.

Oil a parchment-lined baking sheet.

Add the thawed, squeezed spinach and a little olive oil, since chicken is lean and dry, and mix.

Form dinner-size meatballs with oiled hands and set them on the sheet; drizzle with olive oil and top with a little parmigiano.

Bake at 400 about 15 minutes.

Finely chop the shallot and cook it in olive oil in a shallow dutch oven.

Smash and finely chop the garlic; add it with the tomatoes, a basil leaf and a pinch of salt, and cook gently 4 to 5 minutes.

Add white wine, raise the heat and let it bubble.

Add the heavy cream and chicken stock with a pinch of salt, pepper and Italian seasoning; simmer and reduce slowly while the meatballs finish, adding a little basil to infuse.

Nestle the baked meatballs in the sauce, cover, raise the heat slightly and cook about 5 minutes until the sauce thickens.

Off the heat, stir in parmesan and finish with a chiffonade of herbs.