Chicken Florentine Meatballs With Fondudita
- Reviews 1
Ready In: 50 mins
Serves: 8
Yields: 9 Meatballs
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
Directions
- 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.
- 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.
- While the meatballs are baking make the sauce.
- 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.
- Serve meatballs with a spoonful of the sauce over the top.
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