Chicken Florentine Meatballs Recipe
Prep Time:
15 minutes
Cook Time:
40 minutes
Servings:
4 servings
Ingredients
  • 3 cloves garlic
  • 1 cup packed baby spinach
  • 1 pound ground chicken
  • ¼ cup breadcrumbs
  • 1 egg
  • ¼ cup grated Parmesan cheese
  • ½ + ½ teaspoon salt, divided
  • ½ + ½ teaspoon black pepper, divided
  • 4 tablespoons unsalted butter
  • ¼ cup flour
  • 2 ½ cups milk
  • ½ small yellow onion
  • 2 cloves
  • 1 bay leaf
  • ¼ cup shredded Gruyère cheese
  • ¼ cup shredded Parmesan cheese
Directions
  1. Preheat the oven to 350 F.
  2. Combine the garlic and spinach in a food processor.
  3. Pulse until finely chopped.
  4. Combine the spinach mixture with the chicken, breadcrumbs, egg, grated Parmesan, ½ teaspoon salt, and ½ teaspoon pepper in a large bowl.
  5. Using your hands, mix until well combined.
  6. Form the mixture into 1-inch balls.
  7. Spray a wire rack with cooking spray and place on a sheet tray. Arrange meatballs on the wire rack.
  8. Bake for 25–30 minutes, until cooked through to 165 F.
  9. While the meatballs cook, melt the butter in a deep skillet.
  10. Whisk in the flour until a light brown paste forms.
  11. Whisk in the milk, stirring continuously to remove lumps.
  12. Pierce the cloves into the onion, then place the onion and bay leaf into the milk.
  13. Turn the heat to low and simmer, stirring constantly, until thick, about 10 minutes.
  14. Remove the onion and bay leaf and strain the milk mixture through a fine mesh sieve.
  15. Return the milk mixture to the skillet on low heat. Stir in the shredded cheeses until smooth.
  16. Season the mornay sauce with the remaining ½ teaspoon salt and pepper, or to taste.
  17. Add the cooked meatballs to the sauce and stir to coat.
  18. Serve warm.