Empty My Fridge
Chicken Florentine Meatballs
Ingredients
- Meatballs
- Zucchini1
- Ground chicken1 lb
- Breadcrumb½ cups
- Egg1
- Parmesan cheese · grated1 ½ oz + 1–2 oz
- Garlic powder1 tsp
- Italian seasoning1 tsp
- Salt1 tsp
- Black pepper · ground
- Butter2 tbsp
- Shallot · minced1
- Garlic · minced3 cloves
- Sun dried tomato · drained roughly chopped¾ cups
- White wine½ cups
- Chicken broth½ cups
- Heavy cream¾ cups
- Spinach · roughly chopped1–2 cups
- Lemon
- Basil
- Pasta · cooked, for serving
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment.
- Shred the zucchini, squeeze out all its moisture, and return about ½ cup of zucchini to the bowl.
- Add the ground chicken, panko, egg, parmesan, garlic powder, Italian seasoning, salt and a few grinds of pepper. Mix gently just until combined.
- Shape into 20 golf-ball-sized meatballs spaced at least 1 inch apart on the sheet.
- Bake 15 to 18 minutes, until a thermometer in the centre reads 165°F.
- Meanwhile, melt the butter in a 10-inch skillet over medium heat. Add the shallot, garlic and sun-dried tomatoes and cook 1 to 2 minutes until fragrant.
- Add the white wine and reduce by half, about 2 minutes.
- Slowly stir in the broth and cream and gently simmer about 2 minutes.
- Stir in the parmesan and spinach and cook about 2 minutes until the spinach wilts.
- Add the cooked meatballs, spoon the sauce over them, and cook 3 to 5 minutes until the sauce slightly thickens and the meatballs are warm. Add a splash more broth if too thick.
- Top with extra parmesan, then garnish with lemon zest and basil. Serve over pasta.
Summarized from Ambitious Kitchen's video. Watch it for the details.
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GarlicEggCheeseLemonCreamParmesan cheeseHeavy creamShallot
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