Chicken florentine meatballs with fondudita is a unique and flavorful dish that combines the classic flavors of chicken and spinach with a creamy cheese sauce. This delectable dish is sure to tantalize your taste buds and leave you wanting more. Made with tender chicken meatballs, fresh spinach, and a rich fondudita sauce, this recipe is a perfect balance of flavors and textures. The chicken meatballs are packed with flavor thanks to the combination of ground chicken, herbs, and spices, while the spinach adds a pop of color and a boost of nutrients. The fondudita sauce, made with a blend of cheeses, heavy cream, and spices, adds a creamy and indulgent touch that takes this dish over the top. Whether you are serving it as a main course or as an appetizer, chicken florentine meatballs with fondudita is sure to be a hit with everyone who tries it.
Here are our top 9 tried and tested recipes!
CHICKEN FLORENTINE MEATBALLS
Steps:
- Heat olive oil over medium-low heat in a medium-sized saucepan. Add garlic and onion, saute until onions are translucent, 3 minutes. Add tomato paste, stir to combine. Add tomatoes, salt and oregano stir and simmer on low heat for 30 minutes.
- Preheat oven to 400F. Line a sheet tray with foil and lightly coat with oil and set aside.
- In a large bowl combine chicken, egg, garlic, chopped spinach, panko bread crumbs, milk, parmesan cheese, salt, and pepper.
- Roll meatballs in 12 equal portions, about 1 ½-inches, 2 to 3 tablespoons in size. Evenly space them on the baking sheet.
- Place pan in the center of the oven and bake for 20 minutes.
- Turn oven to broil and cook meatballs another 2 to 3 minutes, until they are golden-brown on top. Serve with sauce.
Nutrition Facts : Calories 103 kcal, Carbohydrate 8 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 38 mg, Sodium 285 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
CHICKEN FLORENTINE MEATBALLS
Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls., Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink. Meanwhile, cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., For sauce, in a large nonstick skillet, saute mushrooms in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened. Add meatballs and heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with meatballs and sauce. Freeze option: Place individual portions of cooled meatballs and squash in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 303 calories, Fat 12g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 617mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
FLORENTINE MEATBALLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
- While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
- Place 3 balls on dinner plates and top with sauce, garnish with parsley.
FLORENTINE MEATBALLS
Because these meatballs freeze and reheat well, we use them as a quick addition to spaghetti, on subs or as an appetizer. -Louise Graybiel, Toronto, Ontario
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings plus 16 cooked meatballs.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 32 balls., Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 24-28 minutes or until no longer pink. Drain on paper towels., Save half of the meatballs for Italian Stroganoff (recipe also in Recipe Finder) or save for another use. In a large saucepan, heat spaghetti sauce; add the remaining meatballs. Serve with spaghetti.
Nutrition Facts : Calories 403 calories, Fat 19g fat (6g saturated fat), Cholesterol 130mg cholesterol, Sodium 1197mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 6g fiber), Protein 32g protein.
CHICKEN FLORENTINE MEATBALLS WITH FONDUDITA
Giant chicken meatballs with a creamy cheese sauce. A great way to sneak spinach into your kids meals. Serve with egg noodles and broccoli.
Provided by JHOmade
Categories Poultry
Time 50m
Yield 9 Meatballs, 8 serving(s)
Number Of Ingredients 20
Steps:
- 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.
- Form the mixture into 9 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.
- While the meatballs are baking make the sauce.
- Heat a small saucepan over medium heat. Add the butter to the pan and about 1 tablespoon of olive oil. Melt the mixture, add the onion, and cook until the onions are soft and translucent. Whisk in the flour. Cook for 1 minute; then whisk in the milk, and the broth. Bring the liquid to a boil. Slowly add the cheese. Once cheese is melted stir in parsley and season to taste with salt, pepper, and nutmeg.
- Serve meatballs with a spoonful of the sauce over the top.
CHICKEN FLORENTINE BURGERS
Well, I invented this recipe for a burger contest, but was not even in the finals! My family and friends LOVE it and said they cannot believe it did not win something. These are great as they are, or made into mini-burgers for a party or mini-meatballs for a cocktail party!
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 burgers
Number Of Ingredients 15
Steps:
- Put wine, onion and garlic into medium saucepan. Bring to a boil over medium-high heat and reduce until about 2 tablespoons of liquid is remaining. Pour reduced wine mixture into shallow pie plate and let cool to room temperature.
- Meanwhile, in large mixing bowl, place ground chicken meat, salt, pepper, mustard, spinach, grated Swiss, bread crumbs and cooled wine mixture. Gently combine (do not over mix!) and form into 6 patties.
- If using gas grill, preheat to high. Brush the grids with olive oil, turn to medium heat and place patties on grill. Close lid and grill for 10 minutes. Flip burgers over, close lid, cook for about 6 more minutes. Brush both sides of rolls with olive oil, place on grill, place 1 slice Swiss on each burger and close lid for about 30 seconds. Check rolls and remove when golden brown. Remove burgers as soon as cheese melts a little. Place patties on rolls, top with tomato slices and serve.
- You can also make these inside the house. Preheat large frying pan over medium heat. Add enough olive oil to coat bottom of pan and heat. Add the patties and cover pan for 10 minutes. Flip burgers over, cover pan and cook for about 6 to 8 minutes more or until juices run clear. Top with Swiss and replace cover until cheese melts. Buns can be browned under the broiler.
- Enjoy!!
EASY CHICKEN FLORENTINE
This tasty quick spin on chicken Florentine is colorful and exciting. Serve together with your choice of rice, potato, or couscous, my favorite.
Provided by chorusgirl3
Categories Meat and Poultry Chicken Breast Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper.
- Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
- Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
- Serve on plates and top with shredded mozzarella cheese.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 13.9 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 2.4 g, Protein 35.2 g, SaturatedFat 7.5 g, Sodium 926 mg, Sugar 3.9 g
FLORENTINE MEATBALLS
Make and share this Florentine Meatballs recipe from Food.com.
Provided by E.A.4957
Categories Poultry
Time 30m
Yield 12 meatballs, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Wring defrosted spinach dry in a clean kitchen towel.
- Place turkey in a bowl and make a well in the middle of it.
- Add the spinach, onion, garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 to 25 minutes (depending on your oven).
- Top with alfredo sauce.
CREAMY CHICKEN FLORENTINE PASTA
Creamy and comforting, this creamy chicken Florentine pasta is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch. You can easily feed more by increasing your pasta.
Provided by bfr610
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- While the macaroni is cooking, combine chicken, Swiss and mozzarella cheeses, mayonnaise, basil, and onion in a bowl. Add spinach, condensed soup, garlic powder, thyme, and pepper; mix to combine.
- Drain macaroni. Gently stir into the chicken mixture. Transfer to an ungreased 9x13-inch baking dish.
- Toss bread crumbs with melted butter; sprinkle over the casserole.
- Bake, uncovered, in the preheated oven until bubbly, 40 to 45 minutes.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 32.1 g, Cholesterol 78 mg, Fat 26.6 g, Fiber 2.7 g, Protein 28.4 g, SaturatedFat 9 g, Sodium 667.4 mg, Sugar 2.9 g
Tips:
- For the best flavor, use fresh spinach. If using frozen spinach, be sure to thaw and drain it thoroughly before using.
- To make sure the meatballs are cooked through, use a meat thermometer to check that they have reached an internal temperature of 165°F (74°C).
- For a richer flavor, use a combination of ground beef and ground pork to make the meatballs.
- If you don't have a fondue pot, you can melt the cheese in a slow cooker on low heat.
- Serve the meatballs with a side of crusty bread or crackers for dipping.
Conclusion:
These Chicken Florentine Meatballs with Fondudita are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight dinner. The meatballs are moist and flavorful, and the fondudita is rich and cheesy. This dish is sure to be a hit with everyone who tries it.
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