Chicken Florentine Meatballs With Fondudita Recipe

Name: Chicken Florentine Meatballs With Fondudita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meatballs; 2 lbs ground chicken or 2 lbs ground turkey; 8 ounces frozen spinach spinach, thawed and drained of excess water; 1/2 medium onion, finely chopped; 3 garlic cloves, chopped; 1 large egg; 1/4 cup whole milk or 1/4 cup half-and-half; 3/4 cup panko breadcrumbs; 1/2 cup parmigiano-reggiano cheese, freshly grated; 1 teaspoon hot sauce; sea salt, to taste; black pepper, freshly ground, to taste; Fondudita; 1 tablespoon butter; 1 tablespoon olive oil; 1 tablespoon all-purpose flour; 1 shallot, finely minced; 1/2 cup chicken broth; 3/4 cup whole milk or 3/4 cup half-and-half; 4 ounces provolone cheese, Shredded; nutmeg, freshly grated, to taste; 2 tablespoons flat leaf parsley, minced

Servings: persons

Meatballs
2 lbs ground chicken or 2 lbs ground turkey
8 ounces frozen spinach spinach, thawed and drained of excess water
1/2 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1/4 cup whole milk or 1/4 cup half-and-half
3/4 cup panko breadcrumbs
1/2 cup parmigiano-reggiano cheese, freshly grated
1 teaspoon hot sauce
sea salt, to taste
black pepper, freshly ground, to taste
Fondudita
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 shallot, finely minced
1/2 cup chicken broth
3/4 cup whole milk or 3/4 cup half-and-half
4 ounces provolone cheese, Shredded
nutmeg, freshly grated, to taste
2 tablespoons flat leaf parsley, minced

1
Place the ground chicken or turkey in the largest mixing bowl you own, and make a well in the middle of the meat. Add the spinach, onion, garlic, egg, milk, hot sauce, Panko crumbs, and Parmigiano-Reggiano; season with salt and pepper. Using your hands, mix well.
2
Form the mixture into 9 large balls, about the size of baseballs, and arrange on nonstick baking sheets. Roast for 35 minutes, or until they're browned to your liking. When finished, use a spatula and some heft to remove them from the pan to your serving dish of choice.
3
While the meatballs are baking make the sauce.
4
Heat a small saucepan over medium heat. Add the butter to the pan and about 1 tablespoon of olive oil. Melt the mixture, add the onion, and cook until the onions are soft and translucent. Whisk in the flour. Cook for 1 minute; then whisk in the milk, and the broth. Bring the liquid to a boil. Slowly add the cheese. Once cheese is melted stir in parsley and season to taste with salt, pepper, and nutmeg.
5
Serve meatballs with a spoonful of the sauce over the top.

949

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Meatballs, 2 lbs ground chicken or 2 lbs ground turkey, 8 ounces frozen spinach spinach, thawed and drained of excess water, 1/2 medium onion, finely chopped, and more.

Yes, Chicken Florentine Meatballs With Fondudita falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Florentine Meatballs With Fondudita

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