Chicken Florentine Meatballs

For these chicken Florentine meatballs, baked ground chicken meatballs flavored with spinach and onion are bathed in a creamy garlic-Parmesan white wine and cream sauce.

Preparation Details

Prep Time: 20 mins

Cook Time: 35 mins

Total Time: 55 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely chopped white onion
• 3 cloves garlic, minced
• 4 ounces fresh spinach, chopped
• 1 pound ground chicken
• 1/2 cup panko bread crumbs
• 1 tablespoon cornstarch
• 1 teaspoon I talian seasoning
• 3/4 teaspoon salt
• 1/4 teaspoon crushed red pepper

Steps

1. Gather all ingredients.
2. Preheat the oven to 400 degrees F (200 degrees C). Line a 10×15-inch baking sheet with parchment paper.
3. For meatballs, heat oil in a large skillet over medium heat. Cook onion and garlic until tender, about 3 minutes. Add chopped spinach and cook until just wilted, about 2 minutes. Set aside to cool.
4. Combine ground chicken, panko, cornstarch, Italian seasoning, salt, and crushed red pepper in a large bowl. Gently stir in cooled onion mixture.
5. Shape mixture into about 20 meatballs using about 1 1/2 tablespoons per meatball. Place on prepared baking sheet.
6. Bake until an instant read thermometer inserted in the center of meatballs reaches 165 degrees F (74 degrees C), 20 to 25 minutes.
7. Meanwhile for sauce, heat butter in the same skillet. Add garlic and cook until fragrant, about 1 minute. Add flour and cook 1 additional minute. Add wine and chicken broth. Simmer and stir until thickened and bubbly, 1 to 2 minutes. Stir in cream and Parmesan cheese. Cook until slightly thickened, 2 minutes. Add spinach and cook until just wilted, about 2 minutes. Season with salt and pepper.
8. Add meatballs to skillet, stir to coat in sauce. Return to a simmer, about 1 minute.
9. Serve warm.