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Close-up of chicken florentine meatballs in a creamy sauce with fresh basil and lemon zest, served with pasta.
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
  

  • 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
  • Freshly ground black pepper
  • 2 tablespoons salted butter
  • 1 medium shallot
  • 3 cloves garlic
  • ¾ cup sundried tomatoes
  • 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
  • Lemon zest
  • Torn fresh basil
  • Cooked pasta of choice

Method
 

  1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Shred the zucchini and squeeze out the moisture. Add to a large bowl.
    1 pound lean ground chicken
  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. Bake for 15 to 18 minutes until the internal temperature reaches 165 degrees F.
  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. 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.

Notes

This recipe is a delicious twist on 'marry me chicken' and chicken florentine, packed with over 30g of protein.