Chicken Florentine Meatballs
Yield: 12 meatballs
Calories: 103kcal
Baked chicken florentine meatballs with homemade tomato sauce! Tender pieces of white meat combined with fresh spinach for a healthy meal full of flavor.
Ingredients
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
Meatballs
- 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
Special Equipment
Instructions
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.
Meatballs
- 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
Calories: 103kcal | Carbohydrates: 8g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 38mg | Sodium: 285mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1500IU | Vitamin C: 9.9mg | Calcium: 80mg | Iron: 0.9mg
Recipe Link