CHICKEN FLORENTINE MEATBALLS
Steps:
- 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 : Calories 103 kcal, Carbohydrate 8 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 38 mg, Sodium 285 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
CHICKEN FLORENTINE MEATBALLS
Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 303 calories, Fat 12g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 617mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
FLORENTINE MEATBALLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
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.
FLORENTINE MEATBALLS
Make and share this Florentine Meatballs recipe from Food.com.
Provided by dicentra
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400.
- Wring the defrosted spinach dry in a clean kitchen towel. Place the turkey in a large bowl and make a well in the center. Add the spinach, all but 3 tablespoons of the onions, all the garlic, the egg, about ¼ cup of the milk, the bread crumbs, Parmesan cheese, salt and pepper. Mix well.
- Form into 12 large balls and drizzle with oil. Arrange on a cookie sheet and bake for 20 minutes. (If you are doing OAMC, allow to cool and label and freeze at this point).
- While the meatballs are in the oven, heat a small sauce pot over medium heat. Add a drizzle of oil and the butter. When the butter is melted, add the reserved onions and cook for 2 minutes.
- Whisk in the flour and cook for 1 minute, then whisk in the remaining milk and the chicken broth. Bring to a boil, and then stir in the shredded cheese. Season the sauce with salt, pepper and nutmeg; turn the heat to the lowest setting and stir until the cheese melts. Keep warm.
- Place 3 meatballs on each dinner plate and top with sauce.
CHICKEN FLORENTINE
These individual chicken breast rolls may take some time to prepare, but their outstanding flavor makes it well worth it. Get ready to copy the recipe for all who taste it!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Pound chicken to 1/4-in. thickness; brush each with honey. Combine spinach and cheese; place about 2 tablespoons in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. Place, seam side down, in a shallow pan. Cover and refrigerate for several hours. , In a shallow bowl, combine the flour, garlic salt and pepper. In another shallow bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture and roll in bread crumbs. , Heat oil in a deep-fat fryer to 375°. Fry chicken, several rolls at a time, for 1-1/2 minutes or until golden brown. Place in an ungreased 13x9-in. baking dish. , Bake, uncovered, at 350° for 30 minutes or until juices run clear. Remove toothpicks before serving.
Nutrition Facts :
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