CHICKEN FLORENTINE MEATBALLS WITH FONDUDITA

Chicken Florentine Meatballs With Fondudita image

Provided by JHOmade

Categories Poultry

Time 50m

Yield 9 Meatballs, 8 serving(s)

Number Of Ingredients 20

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2 lbs ground chicken or 2 lbs ground turkey
8 ounces frozen spinach spinach, thawed and drained of excess water
1/2 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1/4 cup whole milk or 1/4 cup half-and-half
3/4 cup panko breadcrumbs
1/2 cup parmigiano-reggiano cheese, freshly grated
1 teaspoon hot sauce
sea salt, to taste
black pepper, freshly ground, to taste
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 shallot, finely minced
1/2 cup chicken broth
3/4 cup whole milk or 3/4 cup half-and-half
4 ounces provolone cheese, Shredded
nutmeg, freshly grated, to taste
2 tablespoons flat leaf parsley, minced

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.