Parmesan Chicken Meatballs with Creamy Spinach

I was the worst cook on the planet. My poor kids were raised on dry chicken over cooked beef and processed packaged food. I started cooking over a year ago when I was trying to eat better because of being diagnosed a type II diabetic. The more new things I try the better I get. In the beginning I followed recipes to the letter. Now I’m confident enough to stray from the norm and tweek things to my liking. Had I known how easy cooking from scratch is, I’d have started long ago.

Ground chicken

4 cloves garlic, divided

½ medium bunch fresh parsley

2 ounces finely grated Parmesan cheese (½ cup), plus more for garnish

½ cup panko breadcrumbs

1 cup half-and-half, divided

1 large egg

1 ½ teaspoons kosher salt, divided

½ teaspoon onion powder

¼ teaspoon freshly ground black pepper

1 ½ pounds ground chicken

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon Italian seasoning

¼ teaspoon red pepper flakes

1 ½ cups low-sodium chicken broth

4 ounces baby spinach (about 4 packed cups)

Directions at thekitchn.com

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