Best Chicken Florentine Meatballs With Fondudita Recipes

CHICKEN FLORENTINE MEATBALLS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls., Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink. Meanwhile, cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., For sauce, in a large nonstick skillet, saute mushrooms in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened. Add meatballs and heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with meatballs and sauce. Freeze option: Place individual portions of cooled meatballs and squash in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

FLORENTINE MEATBALLS

Steps:

• Preheat oven to 400 degrees F.
• Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
• While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
• Place 3 balls on dinner plates and top with sauce, garnish with parsley.

CHICKEN FLORENTINE MEATBALLS WITH FONDUDITA

Steps:

• 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.