RecipeCastle

The Chicken Florentine Meatballs I Make for Weeknight Meal Prep

The Chicken Florentine Meatballs I Make for Weeknight Meal Prep
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
  • —Freshly ground black pepper
  • 2 tablespoonssalted butter
  • 1 mediumshallot
  • 3 clovesgarlic
  • ¾ cupsundried tomatoes
  • ½ cupdry white wine
  • ½ cuplow sodium chicken broth
  • ¾ cupheavy cream
  • 1 to 2 ouncesgrated parmesan cheese
  • 1 to 2 cupsspinach
  • —Lemon zest
  • —Torn fresh basil
  • —Cooked pasta of choice

Instructions

  1. 1

    Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

  2. 2

    Shred the zucchini and squeeze out the moisture. Add to a large bowl.

  3. 3

    Prepare the meatballs by mixing ground chicken, panko, egg, parmesan, garlic powder, Italian seasoning, salt, and pepper. Form into meatballs and place on the baking sheet.

  4. 4

    Bake for 15 to 18 minutes until the internal temperature reaches 165 degrees F.

  5. 5

    Prepare the sauce in a skillet by melting butter, then adding shallots, garlic, and sundried tomatoes. After 2 minutes, add white wine and reduce by half. Then mix in chicken broth and heavy cream, letting it simmer.

  6. 6

    Stir in parmesan and spinach, then return the meatballs to the skillet. Cook until the sauce thickens, garnishing with lemon zest and fresh basil. Serve over pasta or with bread.