CHICKEN MEATBALLS FLORENTINE

CHICKEN MEATBALLS FLORENTINE image

Yield 24 Meatballs

Number Of Ingredients 11

5 pounds ground chicken or turkey
1 16-ounce bag chopped spinach, thawed and drained of excess water
1 medium onion, finely chopped
5-6 cloves garlic, chopped
2 large eggs
1/2 cup whole milk, half-and-half, or soy cream, or mixture of all three
1 1/2 cups Panko Bread Crumbs
1 cup Parmigiano-Reggiano cheese, freshly grated
2 teaspoons hot sauce du jour
Sea salt, to taste
Black pepper, freshly ground, to taste

Steps:

Preheat the oven to 400F. Drain the spinach your preferred way - either by pressing through a sieve, or wringing through a clean towel. Set aside. 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 after each addition. Still using your hands, form the mixture into (roughly) 24 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.