Florentine Chicken Meatballs
They are light, crispy on the outside and have a lovely gentle flavor that tastes quite luxurious. I don’t take making meatballs lightly! They have to be really good to make it on to this site. These are coated with Panko and baked which gives them a beautiful crispy outside and lovely texture inside. They are a bit of work but so well worth it. I think the most important ingredient is the spinach. It should be fresh. You can use frozen but it lacks taste.
If you like you can serve with my recipe Simple Tomato Sauce or a nice creamy mushroom sauce.
These can be cooked in tomato sauce like a traditional beef, pork or veal meatballs – but then I strongly suggest you use plain bread crumbs instead of Panko.