Chicken Florentine Meatballs With Fondudita

Total Time
Prep 15 mins
Cook 35 mins

Giant chicken meatballs with a creamy cheese sauce. A great way to sneak spinach into your kids meals. Serve with egg noodles and broccoli.

Ingredients Nutrition


  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.
Most Helpful

I made a half recipe & elected to make smaller meatballs. I ended up with 8 golfball size. I liked the spinach & cheesy taste. I cooked them on a foil lined pan sprayed with cooking spray for clean up ease & baked at 350 degrees. (No temp is listed in the recipe.) The sauce was a nice accompainment & finished the dish nicely. I served with cheese tortillini & Texas Caesar Salad. Made for Spring 2010 Pick a Chef.

Susie D April 07, 2010