VNiceFood
Recipe Card
The Chicken Florentine Meatballs I Make for Quick, Cozy Weeknights
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Calories
- 569 kcal
- Carbs
- 16.60 g
Ingredients
- 1 smallzucchini
- 1 poundlean ground chicken
- ½ cuppanko breadcrumbs
- 1 largeegg
- 1.5 ouncesgrated parmesan cheese
- 1 teaspoongarlic powder
- 1 teaspoonItalian seasoning
- 1 teaspoonkosher salt
- to tasteblack pepper
- 2 tablespoonssalted butter
- 1 mediumshallot, minced
- 3 clovesgarlic, minced
- ¾ cupsundried tomatoes packed in oil
- ½ cupdry white wine
- ½ cuplow sodium chicken broth
- ¾ cupheavy cream
- 1 to 2 ouncesgrated parmesan cheese
- 1 to 2 cupsspinach, roughly chopped
- to tastelemon zest
- to tastetorn fresh basil
- as neededcooked pasta of choice
Instructions
- 1
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- 2
In a large bowl, shred the zucchini, then squeeze out moisture and place back in the bowl.
- 3
Add all meatball ingredients to the zucchini, mix, and form into 20 meatballs.
- 4
Bake for 15 to 18 minutes or until cooked through.
- 5
In a skillet, melt butter, add shallot, garlic, and sundried tomatoes. Add wine and reduce.
- 6
Add broth and cream, stir in parmesan and spinach, add meatballs back in and simmer.
- 7
Garnish with lemon zest and basil, serve over pasta or with crusty bread.