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    Home » Main Course Recipes » Chicken and Poultry Recipes

    Published: Oct 11, 2012 · Modified: Jan 24, 2021 by Renée · This post may contain affiliate links · 4 Comments

    Chicken Florentine Meatballs

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    Chicken Florentine Meatballs Recipe

    With no recipe in hand and just an idea in my head, I set out to create something wonderfully delicious in my kitchen. 

    Of course, at the time I had no idea HOW wonderfully delicious it would be...but I had hope.

    I'm happy to report that the dish I came up with FAR surpassed my expectations! 

    Plus, don't ask me how but even though there is no bacon in the entire recipe, somehow there is a slight hint of bacon flavor in the sauce. 

    I think it might be a combination of the fire-roasted tomatoes, pine nuts, and wine. 

    Sounds crazy, I know, but after I remarked to my husband about my thoughts, he agreed that there was definitely a hint of bacon flavor.

    You'll have to try this recipe for yourself and let me know if it happens for you. 

    Even if you don't notice the bacon essence, you will notice how packed with flavor these little meatballs are. Either way, it's a win, win situation!

    CHICKEN FLORENTINE MEATBALLS      {PRINT THIS RECIPE}
    4-6 servings - 24 meatballs

    For the meatballs:
    1 pound ground chicken (I ground my own in the food processor but store-bought is perfect too)
    1 package frozen spinach, thawed and completely squeezed out of all the water.
    1 tablespoon chopped garlic
    2 tablespoons grated red onion
    1 teaspoon dried oregano
    ¼ teaspoon fresh grated nutmeg
    1 teaspoon salt
    ½ teaspoon pepper
    2 tablespoons olive oil
    2 cups seasoned Italian breadcrumbs

    -Mix together the first 8 ingredients and place in the fridge at least an hour for all the flavors to meld.
    -Preheat the oven to 350 degrees. *After browning you'll be placing the meatballs in the oven to cook all the way through*.
    -Using a tablespoon or a melon baller, shape the meat mixture into golf ball size balls and roll them in the breadcrumbs.
    -In a large skillet over medium/high heat, add 1 tablespoon of the olive oil and brown 12 meatballs (important not to overcrowd the skillet) on all sides.
    -Using a slotted spoon, remove the browned meatballs to an oven-safe dish and continue with the additional meatballs.
    -Place the meatballs in the preheated oven and cook for 20 minutes while you prepare the sauce.

    For the sauce:
    1 tablespoon butter
    8 ounces sliced baby Bella mushrooms, sliced
    1 cup pine nuts
    ½ teaspoon salt
    ¼ teaspoon pepper
    1 can diced, fire-roasted tomatoes
    1 teaspoon chopped garlic
    ½ cup red wine

    -In the same skillet you browned your meatballs,  add the butter.
    -Over medium heat brown the mushrooms and the pine nuts.
    -Season with salt and pepper.
    -Add the fire-roasted tomatoes, garlic, and wine.
    -Continue cooking over medium heat until the sauce reduces and becomes slightly thicker (approximately 10 minutes).

    -Remove the meatballs from the oven and check that they are completely cooked through.
    -Spoon the sauce over the meatballs and serve.
     
     
     
     
    Chicken Florentine Meatballs Recipe
    Chicken Florentine Meatballs Recipes

    I served mine with a nice large salad and a big bowl of sugar snap peas.  It was heaven on a plate!!!

    I do hope you'll try this recipe for yourself (see if you notice a bacon flavor too) and let me know what you think. It's definitely a recipe I'm quite proud of!

    Until we eat again,

     
    « Apple Crostata
    Homemade Challah with Poppy and Sesame Seeds »

    Reader Interactions

    Comments

    1. Nora @ Natural Noshing says

      November 26, 2012 at 9:29 pm

      Loved these!!! I tasted a hint of bacon too 🙂 So glad I was paired up with you this month for SRC, this a delish dish 🙂 I made it GF and grain free with almond flour for dietary reasons but it was an easy switch, thanks so much! I served mine over spaghetti squash and toasted the pine nuts separately for extra crunch, mmmm!

      Reply
    2. Paula says

      October 14, 2012 at 1:14 am

      I love how you love to create your own recipes. This one looks really good and that *hint of bacon* is a delightfully delicious mystery. Makes me want to chop up bits of bacon and thrown in with all your other great ingredients.

      Reply
    3. Renee Goerger says

      October 12, 2012 at 8:07 pm

      Thanks much! I really appreciate you taking the time to comment "takeaway".

      Reply
    4. takeaway brisbane says

      October 11, 2012 at 5:12 pm

      Nice recipe! Food looks delicious on the photos!

      Reply

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