Chicken Florentine Meatballs

Chicken Florentine Meatballs are a tasty and delicious meal that you can serve on a weeknight, or for a special occasion meal because they're that special.

*Disclaimer - This recipe was originally published in 2012. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

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 of 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 them in the fridge for 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 of 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).

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!

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