Florentine Chicken Meatballs

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 onto 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.

Florentine Chicken Meatballs
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These are very easy to make and well worth the effort. The original recipe called for plain bread crumbs but I think that using Panko (Japanese breadcrumbs) will ensure that the out sides are nice and crispy.
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Florentine Chicken Meatballs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
These are very easy to make and well worth the effort. The original recipe called for plain bread crumbs but I think that using Panko (Japanese breadcrumbs) will ensure that the out sides are nice and crispy.
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 190 degrees. Begin with the baby spinach. Regardless of what the bag says, wash the spinach to be sure there is no sand in it. Spin or dry in a towel to remove excess water. In a small pot take 1 tbs butter and met then place all the spinach in and cover. Saute until all the spinach has wilted down. Remove and let cool.
  2. Take the cooled spinach and coarsely chop.
  3. Place all the ingredients but the Panko into a large bowl. Mix well.
  4. Since you're working with chicken you shouldn't just taste for seasoning. Its best to make as little burger and fry it. Then taste and see if you need to ad any addition salt and pepper.
  5. I make my balls using a small ice cream scooper. It holds 40 grams. Its about 2 ounces each.
  6. Take the mix and form it into approximately 20 small meat balls. Then roll them in the Panko using your hands to pack it on. This will give the meat balls a very crispy outside.
    Florentine Chicken Meatballs
  7. Heat the oil and fry the meat balls and brown on all sides. Place on paper towel as you finish each batch to drain some of the oil off of them.
  8. When done place them into a pan that they will comfortably fit in and bake for 20 minutes at 190 degrees.
Recipe Notes

The original recipe called for plain bread crumbs but I think that using Panko (Japanese breadcrumbs) will ensure that the out sides are nice and crispy.

Wetting your hands with water will help a lot to shape the meatballs and helps the panko stick to them better.

Serve with my recipe Simple Tomato Sauce. You could also make a light cheese sauce or a nice chicken flavored white sauce, and serve with rice or mashed potato.

250 gram bags of spinach are sold in most large grocery stores.

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.

When making the meatballs using wet hands will help the Panko stick better.

I haven't done this yet but I think that these would be a great change from Meatballs as a canape. Make them small and deep fry them for 3 or 4 minutes and serve with a spicy tomato sauce made with passata so its smooth for dipping.

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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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