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Chicken Florentine Meatballs

Juicy ground chicken meatballs loaded with spinach and Parmesan, baked then simmered in a creamy garlic white wine sauce with fresh spinach.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Dinner, Main Dish
Cuisine: Italian, Mediterranean
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 pound ground chicken
  • 10 ounces frozen chopped spinach thawed and squeezed dry
  • 1 large egg
  • 0.5 cup panko breadcrumbs
  • 0.33 cup grated Parmesan cheese
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • salt and black pepper to taste
Creamy Sauce
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 0.5 cup white wine
  • 1 cup chicken broth
  • 1 cup heavy cream or half-and-half
  • 0.5 cup grated Parmesan cheese
  • 2 cups fresh spinach

Equipment

  • Baking sheet
  • Large mixing bowl
  • Skillet
  • Parchment paper

Method
 

  1. Preheat oven to 400°F and line baking sheet with parchment.
  2. Mix all meatball ingredients in a bowl until combined.
  3. Form into balls and bake 18-22 minutes until cooked through.
  4. For sauce, melt butter, sauté garlic, add wine and reduce.
  5. Add broth and cream, simmer, then stir in Parmesan.
  6. Add spinach to wilt, then add meatballs and simmer to coat.

Notes

Squeeze spinach very dry for best texture. Adjust cream for lighter sauce.