Chicken Florentine Meatballs

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Baked chicken florentine meatballs with homemade tomato sauce! Tender pieces of white meat combined with fresh spinach for a healthy meal full of flavor. 

Chicken Florentine Meatballs

These chicken florentine meatballs are super tender, packed with spinach in each bite and ready in a snap. A big pot of tomato sauce simmers as you mix, shape and bake the meatballs. Viola! Instant appetizer or maybe a family dinner if you decide to add some extra carbs serve with spaghetti squash.

I have a meatball obsession. There, I finally said it! It hasn’t always been this way, but ever since I married my Italian husband, I’ve been on a mission to create the perfect recipe. It’s fun to combine different flavor combinations to give you a unique, tasty creation each time.

Now that I’ve got the meatball base down, I decided to add some vegetables to the mix for a healthy meal! Let’s roll!

Spinach and chicken meatballs on a sheet pan

How to prepare chicken meatballs

After receiving vigorous Italian cuisine training with Jason’s mom, Joan and Grandma Rose, I’ve been experimenting and tweaking my meatball recipe over the years. The hubby is a tough critic when it comes to his favorite meals, but I suppose I appreciate his honesty.

I’ve realized there’s a secret when it comes to Italian family cooking, the cooks making their famous dishes don’t measure out the ingredients! They typically go by look, feel and experience. Well, I’ve written this chicken florentine meatballs recipe down so we can all recreate the yumminess!

The meat-to-breadcrumb ratio

  • 1 pound meat
  • 1 cup breadcrumbs
  • ½ cup milk
  • 1 large egg

Due to the chicken meat being so lean, a quick 20-minute bake in a 400-degree oven roasts them to perfection. To add that nice brown crust, a few minutes under the broiling turned the meatballs up a notch.

The spinach make the chicken meatballs look green

Chopped spinach goes into the meatball mixture to switch up the flavor profile and it adds nutritional benefits. I was a little surprised how green the meatballs looked, but they were really pretty once browned from the broiler. The spinach color stayed a lovely vibrant green, making for an eye-catching and intriguing dish.

There must be an unspoken rule that you should never, ever, EVER serve meatballs without a sauce. Or at least that’s my opinion. It’s just so much more satisfying to roll, dip and smother each meatball in a tasty tomato sauce. Raise your hand up high if you agree!

Chicken Florentine meatballs in a lodge skillet

I made a very quick and fool-proof tomato sauce as the first step so that it has time to simmer and concentrate into a delicious sauce. I always look for San Marzano canned tomatoes when I don’t have super ripe fresh tomatoes for the sauce.

San Marzano plum tomatoes are imported from Italy. They are special because they are picked at maximum ripeness, have a natural sweetness and low acidity that just makes the sauce irresistible.

meatball with bite taken from it

This chicken florentine meatball recipe is very versatile because you can make it as a snack before dinnertime, or add some spaghetti squash, bread, or salad to make it a full meal. My family usually requests these with a big bowl of spaghetti, then leftover meatball sandwiches the next day for lunch. How will you enjoy these healthy meatballs?

How does using a panade help make meatballs tender?

For this chicken florentine recipe, I added some milk to help create a panade with the panko breadcrumbs. A panade is a mixture of starch and liquid that is added to ground meat to help keep the size and shape of the meatball intact while retaining moisture and tenderness. Because ground chicken is so lean, adding a little more moisture and fat from the milk absorbed into the breadcrumbs adds a little insurance. Nobody enjoys dry meatballs, I promise!

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Chicken Florentine Meatballs

Baked chicken florentine meatballs with homemade tomato sauce! Tender pieces of white meat combined with fresh spinach for a healthy meal full of flavor.
5 from 13 votes
Prep Time15 mins
Cook Time35 mins
Total Time1 hr 25 mins
Servings 12 meatballs
Course Appetizer, Entree
Cuisine Italian


Tomato Sauce

  • 2 tablespoons olive oil
  • ¼ cup yellow onions, minced
  • 2 garlic cloves, minced
  • 28 ounce crushed tomatoes, canned San Marzano recommended
  • ¼ cup tomato paste
  • 1 teaspoon kosher salt
  • ½ teaspoon dried oregano


  • 1 pound ground chicken
  • 1 large egg
  • 1 clove garlic, minced
  • 5 cups baby spinach, finely chopped
  • 1 cup panko bread crumbs
  • ½ cup milk
  • ¼ cup grated parmesan cheese
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper


Tomato Sauce

  • Heat olive oil over medium-low heat in a medium-sized saucepan. Add garlic and onion, saute until onions are translucent, 3 minutes. Add tomato paste, stir to combine. Add tomatoes, salt and oregano stir and simmer on low heat for 30 minutes.


  • Preheat oven to 400F. Line a sheet tray with foil and lightly coat with oil and set aside.
  • In a large bowl combine chicken, egg, garlic, chopped spinach, panko bread crumbs, milk, parmesan cheese, salt, and pepper.
  • Roll meatballs in 12 equal portions, about 1 ½-inches, 2 to 3 tablespoons in size. Evenly space them on the baking sheet.
  • Place pan in the center of the oven and bake for 20 minutes.
  • Turn oven to broil and cook meatballs another 2 to 3 minutes, until they are golden-brown on top. Serve with sauce.
Nutrition Facts
Chicken Florentine Meatballs
Amount Per Serving
Calories 103 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 38mg13%
Sodium 285mg12%
Potassium 171mg5%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 12g24%
Vitamin A 1500IU30%
Vitamin C 9.9mg12%
Calcium 80mg8%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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20 Comments Leave a comment or review

    • Jessica Gavin says

      I think that would work great Dennis! It will be very flavorful and tender with the pork 🙂

  1. Molly says

    How do you suggest making meatballs gluten free? I was diagnosed with celiac last week and this recipe was on my list to do before that news 🙂

    • Jessica Gavin says

      Hi Molly! I’m sorry to hear that you were diagnosed with celic 🙁 Not to fret, we can find substitutions! I have used 1 cup finely chopped brown mushrooms please 1 tablespoons cornstarh or arrowroot starch in the mixture to replace the 1 cup of breadcrumbs. Do not add the milk. You can also look for gluten free bread crumbs or make your own 🙂

    • Jessica Gavin says

      Hi Lisette- Yes, I think you could add in 1 cup diced tomatoes after you add in the garlic and allow it to reduce down to remove the excess moisture. Or you can simply simmer the sauce longer until it thickens. The paste is added to deepen the tomato flavor and add thickness to the sauce quicker.

  2. Trish says

    I made these today. Sub’d feta instead of parm. Added a teaspoon of chicken base and cooked them in the air fryer. Fantastic!

  3. Jan says

    Regarding Chicken Florentine Meatballs; can you sub frozen chopped spinach drained for the fresh spinach and, if so, would one 10 oz pkg be correct?

  4. Jeannie Bird says

    Made these yesterday and doubled the recipe. Used 1 lb chicken and 1 lb turkey. Doubled the cheese and garlic. They are really great! I made the mistake of putting them into the tomato sauce in the pot and the sauce overwhelmed them since they are so fine and delicately flavored. Chopping the spinach was pretty labor-intense but I will definitely make these again – perhaps for cocktails snacks. Thanks so much for sharing this great recipe!

  5. Valerie says

    Oh wow! These are really good!! I could have chopped my spinach a little finer, but it’s no matter. I had a pound of ground chicken in the freezer that I bought on sale without a plan and this was the perfect vehicle for it! I’m going to add this into my rotation of dinners.

  6. Oleg says


    Could you please add an alternative metric, since I had to convert ounces, pounds…to grams?
    Used 300g of chicken, 50g spinach, 83g of bread crumbs and 43g of milk. Meatballs were nicely formed. As a result, when cooked for 20 min at 205C in the oven, meatballs were dry at the end. Do you know what went wrong?

    But the sauce was amazing!

    Learning to cook, just shared my result 🙂
    Thank you

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