Chicken Florentine Meatballs

Ingredients

• 1 tablespoon olive oil
• 0.5 cups white onion
• 3 cloves garlic
• 4 ounces fresh spinach , chopped
• 1 pound ground chicken
• 0.5 cups panko bread crumbs
• 1 tablespoon cornstarch
• 1 teaspoon talian seasoning
• 0.75 teaspoons salt
• 0.25 teaspoons crushed red pepper

Instructions

1. 1

   Gather all ingredients.

2. 2

   Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking sheet with parchment paper.

3. 3

   For meatballs, heat oil in a large skillet over medium heat. Cook onion and garlic until tender, about 3 minutes. Add chopped spinach and cook until just wilted, about 2 minutes. Set aside to cool.

4. 4

   Combine ground chicken, panko, cornstarch, Italian seasoning, salt, and crushed red pepper in a large bowl. Gently stir in cooled onion mixture.

5. 5

   Shape mixture into about 20 meatballs using about 1 1/2 tablespoons per meatball. Place on prepared baking sheet.

6. 6

   Bake until an instant read thermometer inserted in the center of meatballs reaches 165 degrees F (74 degrees C), 20 to 25 minutes.

7. 7

   Meanwhile for sauce, heat butter in the same skillet. Add garlic and cook until fragrant, about 1 minute. Add flour and cook 1 additional minute. Add wine and chicken broth. Simmer and stir until thickened and bubbly, 1 to 2 minutes. Stir in cream and Parmesan cheese. Cook until slightly thickened, 2 minutes. Add spinach and cook until just wilted, about 2 minutes. Season with salt and pepper.

8. 8

   Add meatballs to skillet, stir to coat in sauce. Return to a simmer, about 1 minute.

9. 9

   Serve warm.