Chicken Florentine Meatballs
Okay, so I don’t know if Chicken Florentine is necessarily a classic authentic Italian dish or not (probably more like Italian-American, if I’m being honest). All I do know is that it just so happens to be one of my favorite chicken dishes. It’s simple, it’s easy, it doesn’t break the bank and it’s absolutely delicious. With that being said, I wanted to give it the ol’ meatball treatment, because I couldn’t help myself, but also because you have to admit it sounds pretty tasty, right? May I present to you these Chicken Florentine Meatballs in all of their delectable glory.
I love all of my meatball recipes equally, and I know I say this with each new version, but this one here is my new favorite. I have a feeling I won’t be able to stop making it. If you still are looking for some meatball inspiration, might I direct you to the vast and continuously growing meatball archive? You’ll be sure to find a hidden gem you didn’t know existed. You can thank me later for it.
Chicken Florentine Meatballs
Equipment
- Mixing bowl
- Large pot or skillet
Ingredients
- 1 pound ground chicken
- 1 large egg
- 1/2 cup Panko bread crumbs
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and coarse black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium shallot minced
- 2 garlic cloves minced
- 1 cup dry white wine such as Sauvignon blanc
- 1/2 cup chicken stock
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 3 cups loosely packed baby spinach
- 1/2 cup sun-dried tomatoes
- 1/2 cup parmesan cheese plus more for serving
Instructions
- In a large bowl, combine the ground chicken, egg, bread crumbs, granulated garlic, granulated onion, dried oregano, dried basil, red pepper flakes and a large pinch of salt and pepper. Shape into 1-inch meatballs.
- In a shallow dish, combine the flour and a large pinch of salt and pepper. Coat the meatballs in the seasoned flour and shake off the excess.
- Set a large skillet over moderate heat. Once hot, add the olive oil and butter. Once the butter has melted, add the meatballs in a single layer, making sure not to overcrowd the skillet. If you need to, cook the meatballs in batches. Cook until browned on both sides and almost cooked all the way through. They’ll continue cooking later on. Transfer the meatballs to a plate and set aside.
- Add the shallot and garlic to the pan and cook until softened. Deglaze the pan with the wine and cook until almost evaporated. Stir in the chicken stock, heavy cream and Italian seasoning. Cook over low heat until the sauce comes to a simmer. Return the meatballs to the pan and cook until the sauce has reduced slightly and has thickened. Add the spinach, sun-dried tomatoes and parmesan cheese and cook until the spinach has just wilted through. Remove from the heat and serve immediately over pasta or with a salad. Enjoy!
