Description
Delicious and nutritious Chicken Florentine Meatballs made with lean ground chicken, fresh zucchini, and spinach, baked to perfection and simmered in a creamy white wine sauce with sundried tomatoes. This protein-packed recipe offers a flavorful twist on classic florentine dishes, perfect for a comforting weeknight dinner served over pasta or crusty bread.
Ingredients
Meatballs
- 1 small zucchini
- 1 pound lean ground chicken (or substitute turkey)
- ½ cup panko breadcrumbs
- 1 large egg
- 1.5 ounces grated parmesan cheese (⅓ cup)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
Sauce
- 2 tablespoons salted butter
- 1 shallot, minced
- 3 cloves garlic, minced
- ¾ cup sundried tomatoes packed in oil, drained and roughly chopped
- ½ cup dry white wine
- ½ cup low sodium chicken broth, plus more as needed
- ¾ cup heavy cream
- 1 to 2 ounces grated parmesan cheese (½ cup)
- 1 to 2 cups spinach, roughly chopped
Topping and Serving
- Lemon zest, for garnish
- Torn fresh basil, for garnish
- Cooked pasta of choice, for serving
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shred and Prepare Zucchini: Using a grater, shred the small zucchini into a large bowl. Use a paper towel or clean dish towel to squeeze out all moisture from the shredded zucchini. Set aside about ½ cup of the dried zucchini for the meatballs; discard any excess liquid.
- Make the Meatball Mixture: In the same large bowl, combine the drained zucchini with ground chicken, panko breadcrumbs, egg, parmesan cheese, garlic powder, Italian seasoning, kosher salt, and freshly ground black pepper. Mix gently by hand until ingredients are just combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into 20 evenly sized golf-ball-sized meatballs. Place them on the prepared baking sheet, spacing them at least 1 inch apart for even cooking.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15 to 18 minutes or until an internal thermometer reads 165°F (74°C), indicating they are fully cooked.
- Prepare the Sauce: While the meatballs bake, heat a large 10-inch skillet over medium heat. Add the salted butter and allow it to melt. Sauté the minced shallot, garlic, and sundried tomatoes for 1 to 2 minutes until fragrant.
- Deglaze and Simmer Sauce: Pour in the dry white wine and cook until reduced by half, about 2 minutes. Slowly add the low sodium chicken broth and heavy cream, stirring to combine. Allow the sauce to gently simmer for about 2 minutes to thicken slightly.
- Add Cheese and Spinach: Stir in the parmesan cheese until melted and incorporated. Add the roughly chopped spinach and cook for 2 minutes, until wilted.
- Combine Meatballs and Sauce: Add the baked meatballs back into the skillet with the sauce. Spoon sauce over the meatballs and cook for an additional 3 to 5 minutes until the sauce has thickened slightly and meatballs are heated through. If the sauce thickens too much, add a splash of broth to loosen it.
- Garnish and Serve: Sprinkle extra parmesan cheese over the meatballs. Garnish with freshly grated lemon zest and torn fresh basil leaves. Serve hot over cooked pasta or alongside crusty torn bread for a complete meal.
Notes
- To avoid soggy meatballs, be sure to squeeze out all moisture from the shredded zucchini before mixing.
- Use a meat thermometer to ensure meatballs are fully cooked and safe to eat.
- Adjust the amount of spinach to your preference; baby spinach works well too.
- The sauce can be thinned with extra chicken broth if it becomes too thick during simmering.
- For a lower fat version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Serve with any pasta variety, such as fettuccine or penne, or with crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
