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Close-up of flavorful chicken florentine meatballs in creamy sauce with fresh basil and lemon zest.
Alyssa

Chicken Florentine Meatballs

Flavorful chicken florentine meatballs made with a boost of veggies and simmered in a creamy white wine sauce with fresh spinach.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 569
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 small zucchini
  • 1 pound lean ground chicken
  • ½ cup panko breadcrumbs
  • 1 large egg
  • 1.5 ounces grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • to taste black pepper
Sauce
  • 2 tablespoons salted butter
  • 1 medium shallot, minced
  • 3 cloves garlic, minced
  • ¾ cup sundried tomatoes packed in oil
  • ½ cup dry white wine
  • ½ cup low sodium chicken broth
  • ¾ cup heavy cream
  • 1 to 2 ounces grated parmesan cheese
  • 1 to 2 cups spinach, roughly chopped
Topping and serving
  • to taste lemon zest
  • to taste torn fresh basil
  • as needed cooked pasta of choice

Method
 

  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.

Notes

These are the recipe notes