Chicken Florentine Meatballs
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This simple recipe for chicken Florentine meatballs takes all the flavor of an Italian classic and repackages it into ultra-approachable meatball form. The meatballs themselves are juicy, tender, and lightly seasoned, while the creamy garlic white wine sauce is perfect for holding tendrils of wilted spinach and dressing up plates. Gourmet yet kid-friendly!
When filling out the family dinner plan, I crave easy recipes that are kid-friendly but still have some enticing grown-up flavors. These meatballs are just that, and it’s so nice having a meal that works for everyone and doesn’t feel like a compromise.
Why You’ll Love Chicken Florentine Meatballs
- Super simple meatballs have a light Italian seasoning and are very kid-friendly
- The pan sauce is absolutely delicious, keeps the meatballs tender, and adds plenty of flavor and texture for those who want it
- Can be done in about 30 minutes even from scratch
- Convenient options to bake or pan-fry the meatballs
- Flexible serving options: pair with pasta, serve over veggies, tuck into bowls, etc.
This recipe is a blend of our favorite chicken meatballs with orzo and peppers and a classic chicken Florentine. It’s a beautiful combination!
Ingredient Notes
What does “Florentine” mean?
In the context of a recipe, “Florentine” typically means the dish includes spinach and is meant to evoke traditional dishes of Florence, the largest and capital city of Tuscany. This dark leafy green frequently appears in Tuscan-inspired recipes and is a personal favorite of mine. I love that it’s easy to toss into skillets, adds color and nutrition to virtually any meal, and lasts a long time in the fridge!
Meatballs + Sauce = Perfection
Success in this recipe begins with forming the meatball mixture. You want to mix gently so that everything is even without being overworked. A simple dinner fork works really well!
Portion the meatballs out—a cookie scoop is a brilliant tool here—then roll into smooth meatball shapes.
Pro Tip
When rolling out meatballs, keep your hands slightly damp with cool water. This helps the mixture stick to your hands less. I usually set the plate of portioned meatballs right next to the sink, leave a very thin stream of cool water running, and roll quickly, passing my hands under the water every 3-4 meatballs. You can work quickly this way and avoid touching your faucet with icky hands!
Now it’s time to cook: I like to pan fry the meatballs as long as time and patience permits, because the rendered bits form the best flavor base for the sauce. Baking definitely works as a more hands-off option when needed, however.
After cooking the meatballs in the pan, or while they bake in the oven, start the sauce. Begin with a quick sauté of the garlic, then simmer down a big splash of white wine and chicken broth to concentrate the flavors. Pour in the cream.
Once the sauce has simmered into an even consistency and thickened to your liking, stir in the spinach to wilt, along with Parmesan and an optional squeeze of lemon juice.
Sample and season with more salt and pepper to taste. Stir the meatballs back in to warm and soak up all that goodness.
Let this stay warm over low heat until ready to serve. We love the meatballs with generous amounts of sauce over pasta—bowties are always a favorite of my kids—plus extra Parmesan, black pepper, and fresh basil for the adults.
For anyone who wants an added kick, red pepper flakes and lemon wedges are a nice touch. If pasta isn’t so much your thing, these meatballs are also delicious with rice, mashed potatoes, or over any kind of roast vegetables.
More Easy Meatball Recipes
- Pesto Chicken Meatballs
- Greek Chicken Meatballs
- Baked Turkey Meatballs (with option for hidden veggies)
- Meatballs Marinara
- Quick Swedish Meatballs with Egg Noodles (semi-homemade and so good)
Chicken Florentine Meatballs
Ingredients
For the Meatballs:
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated Parmesan
- 1 egg
- 3/4 teaspoon each dried parsley, garlic powder, onion powder, and kosher salt
- 1 pound ground chicken
- 2 Tablespoons olive oil for cooking
For the Sauce:
- 3 cloves garlic minced
- 1/2 cup dry white wine can substitute extra chicken broth
- 1/4 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 2 cups loosely-packed fresh baby spinach
- 1/3 cup grated Parmesan
- squeeze of fresh lemon juice
- pasta, veggies, etc. for serving
Instructions
- To make the meatballs, combine Panko, Parmesan, egg, parsley, garlic powder, onion powder, and salt in a large bowl. Mix with a fork until evenly blended.1/2 cup Panko breadcrumbs, 1/2 cup grated Parmesan, 1 egg, 3/4 teaspoon each dried parsley, garlic powder, onion powder, and kosher salt
- Add ground chicken to the bowl and continue using the fork to very gently pull the breadcrumb mixture through the meat until it is pretty even. Try not to overwork.1 pound ground chicken
- Scoop the mixture into meatballs of 1-2 Tablespoons each. Roll them gently between slightly damp hands to smooth them out.
- To pan fry the meatballs, warm olive oil in a large skillet over medium-high heat. When hot, add meatballs and cook for 6-10 minutes, turning every few minutes, until they are cooked through and browned on most sides. Transfer meatballs to a plate and set aside.2 Tablespoons olive oil
- If you prefer to bake the meatballs, place on a parchment-lined sheet pan and bake at 400°F for 15-20 minutes, until the meatballs reach an internal temperature of 165°F in the middle.
- To make the sauce, add garlic to the skillet, which should be empty except for a drizzle of olive oil, and some rendered browned bits if you cooked the meatballs in the pan. Let the garlic sizzle for 30-60 seconds, then quickly add the wine and broth. Let the sauce simmer for 3-4 minutes, scraping the bottom of the pan to release any browned bits into the sauce.3 cloves garlic, 1/2 cup dry white wine, 1/4 cup low-sodium chicken broth
- When the broth is slightly reduced, add cream and simmer for 1-2 minutes, then stir in the spinach, Parmesan, and lemon juice. Sample and season with salt and/or black pepper to taste.3/4 cup heavy cream, 2 cups loosely-packed fresh baby spinach, 1/3 cup grated Parmesan, squeeze of fresh lemon juice
- To finish, return meatballs to the pan, spoon sauce on top, and let rest on low heat until ready to serve. The meatballs should just warm through, and the sauce slightly thicken up.
- Garnish as desired with more Parmesan, black or red pepper, fresh basil or parsley, lemon wedges, etc. Serve over pasta, veggies, etc., and enjoy!pasta, veggies, etc.
Notes
- Flavor: These chicken Florentine meatballs are pretty mild by design; I find they’re excellent for kids but still have enough flavor to please adults, especially with a generous coating of sauce. If you want the meatballs themselves to have a little more oomph, bump up the garlic powder and parsley to 1 full teaspoon and add ¼ to ½ teaspoon red pepper flakes to the mixture as well.
- Chicken Swap: You can use ground turkey instead with no other changes.
- Make Scooping SO Easy: Cookie scoops are the fastest and easiest way to portion out meatballs, plus they make all your meatballs effortlessly the same size.
- Great Browning: A great tip for browning meatballs is to let them cook on each side until they release easily when prodded underneath with a spatula or tongs. If they are sticking a lot to a well-oiled skillet, they could probably use another minute or so on that side.
- Baking vs. Browning Pros and Cons: Baking is obviously way more hands-off. Browning in a pan takes some time and effort but gives you nice crispy exteriors and provides an exceptional base of flavor to the sauce. I do either depending on how I’m feeling that day! It’s really flexible.
- Know When They’re Done: An instant read thermometer takes out any guesswork. When you insert it into the middle of the meatballs and see a temperature of 165°F or higher, they’re ready!
- Storage: Place fully cooled meatballs in an airtight container. They’ll keep in the refrigerator for at least 3-4 days.
- Reheating: Warm quickly in a skillet or in the microwave in 60-90 second bursts of 50% power. Using half power helps prevent chicken from overcooking and drying out. You also can warm in a 350°F oven; it will take longer.
