Description
Chicken Florentine Meatballs combine tender ground chicken meatballs with a creamy garlic-parmesan sauce filled with fresh spinach. Pan-fried and simmered in a luscious cream and white wine sauce, these flavorful meatballs offer a comforting and elegant dish perfect for weeknight dinners or entertaining guests.
Ingredients
Meatballs
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese (+ extra for serving)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- Pepper to taste
- 1/2 teaspoon garlic powder
For Frying
- 2 tablespoons olive oil (+ more if needed)
- 2 tablespoons butter
Sauce & Add-ins
- 3-4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- 1.5 teaspoons cornstarch
- 3 teaspoons cold water (for cornstarch slurry)
- 2 cups loosely packed fresh baby spinach
Instructions
- Mix Meatballs: In a prep bowl, combine ground chicken, panko breadcrumbs, parmesan, parsley, salt, pepper, and garlic powder. Mix gently by hand until combined but avoid overmixing. The mixture may be wet. Shape into approximately 20 meatballs, each about 1.25 inches in diameter. Place meatballs on a parchment-lined baking sheet.
- Fry Meatballs: Heat olive oil in a skillet over medium-high heat until very hot. Fry meatballs in two batches, turning frequently with tongs to brown all sides evenly, about 5 minutes per batch. Add more olive oil if needed for the second batch. Remove browned meatballs and set aside on a plate.
- Sauté Garlic: Reduce heat to medium, add butter to the skillet. Once melted, stir in minced garlic and cook for about 30 seconds until fragrant.
- Deglaze with Wine: Pour in white wine, cooking until it bubbles and reduces slightly, about 1 minute, scraping browned bits from the pan bottom.
- Add Liquids and Seasoning: Stir in chicken broth, Italian seasoning, and heavy cream. Scrape bottom of pan to incorporate all browned bits into the sauce.
- Thicken Sauce: In a small bowl, combine cornstarch with cold water to make a slurry. Stir this into the sauce to help thicken it.
- Simmer Meatballs: Return meatballs to the skillet. Reduce heat to medium and simmer uncovered for 8 minutes, stirring occasionally, allowing meatballs to cook through and flavors to meld.
- Add Spinach and Finish: Add fresh spinach to the skillet, tucking it beneath meatballs using tongs or spoons. Cook for 2-3 minutes until spinach wilts and meatballs reach an internal temperature of 165°F.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve meatballs topped with extra freshly grated parmesan cheese if desired.
Notes
- Use fresh baby spinach for best texture and flavor; frozen spinach is not recommended.
- Make sure to not overmix the meatball mixture to keep your meatballs tender.
- If you don’t have dry white wine, you can substitute with additional chicken broth and a splash of white wine vinegar.
- Check doneness by ensuring meatballs reach 165°F internally for food safety.
- Serve with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
