Chicken Florentine Meatballs

I’ve got a brand new meatball recipe for you that’s basically a cross between chicken florentine and the internet-famous “marry me chicken.”

These creamy, saucy chicken florentine meatballs are easy to make and absolutely bursting with flavor from savory parmesan cheese, a touch of white wine, beautiful sun-dried tomatoes, and simple seasonings. You’ll get a lovely boost of vegetables from shredded zucchini (hiding right in the meatballs themselves) and tender spinach in the sauce. Plus, each serving has over 30g of protein.

I included yummy ways to serve the meatballs, too! This one’s truly love-at-first-bite, and makes the perfect date night meal or weeknight dinner that feels a little fancy.

Wait, what are chicken florentine and “marry me chicken?”

• Chicken florentine: “Florentine” comes from Florence, Italy, and often means a dish that involves a protein cooked in a cream sauce that has spinach. Traditional chicken florentine has breaded, seared chicken breast cooked in a “Mornay” sauce made with cream, cheese, and spinach.
• “Marry me chicken”: this dish, on the other hand, is basically Tuscan chicken that has a similar creamy sauce, but with the addition of sun-dried tomatoes and basil for a punch of sweet, tangy, herby flavor.

My take involves juicy, veggie-packed chicken meatballs instead of chicken breast!

Ingredients in these chicken florentine meatballs

Although this dish sounds fancy, it actually requires very simple ingredients that come together for a deliciously flavorful, restaurant-quality dinner. Here’s what you’ll need:

• Chicken: we’re using lean ground chicken (or ground turkey) as the base of the meatballs.
• Zucchini: I love adding a shredded zucchini to the meatballs for moisture and an extra boost of veggies.
• Parmesan cheese: get extra savory flavor by adding parmesan into the meatball mixture.
• Seasonings: we’re using Italian seasoning, garlic powder, salt, and pepper.
• Binders: you’ll also need panko bread crumbs and an egg to hold them together.
• For the sauce: that creamy sauce has butter, a shallot, garlic, sun-dried tomatoes, dry white wine, low-sodium chicken broth, heavy cream, parmesan, and spinach.

Can I make them gluten-free?

Sure! Simply use gluten-free panko breadcrumbs in the meatballs.

Can I leave out the wine?

Yes, if you’re serving kiddos (or just want to omit the wine) simply use more chicken broth in its place.

Make the meatballs ahead of time

If you want to save time during dinner, feel free to either:

• Shape the meatballs the day before and store them in an airtight container in the fridge, then bake them and make the sauce for dinner the next day.
• Or bake the meatballs 1-2 days ahead of time and simply make the sauce and continue with the recipe when you’re ready to enjoy this dish.

What to serve with chicken florentine meatballs

I like to top the skillet with lemon zest and freshly torn basil, and then serve with:

• Cooked pasta (I love a long noodle like spaghetti)
• Rice or pearl couscous
• Crusty sourdough bread or my famous garlic bread
• Mashed potatoes
• A fresh Asiago Arugula Pear Salad or Herby Olive Italian Orzo Salad
• Extra veggies like these Spicy Roasted Brussels Sprouts or  these Caramelized Garlic Carrots

Storing tips

Store any leftover chicken florentine meatballs in an airtight container in the fridge for 3-4 days. To reheat, simply place your meatballs and sauce in the microwave for 30-60 seconds.

Two ways to freeze these meatballs

• Cook first, then freeze: simply place your meatballs and sauce in a freezer safe, airtight container or bag and freeze them together for up to 3 months. When you’re ready to enjoy, let your container of meatballs and sauce thaw in the refrigerator for a few hours or overnight, and then empty the contents into a pan on the stovetop. Heat them in your pan until they’re nice and warm, and then serve!
• Freeze before cooking: form your meatballs as instructed, place them on a baking sheet, and put them in the freezer for 1-2 hours. Then, transfer your frozen meatballs to an airtight, freezer-friendly bag or container and place them in the freezer for up to 3 months. To thaw them, simply place them in the refrigerator for a few hours or overnight and then cook them as directed in the recipe.

Tools you’ll need

• Grater
• Mixing bowl
• Baking sheet
• Parchment paper
• Meat thermometer
• Skillet

Check out all of my kitchen essentials here!

More meatball recipes you’ll love

• One Pan Baked Pesto Orzo with Chicken Meatballs
• Juicy Turkey Meatballs in Tomato Basil Sauce with Burrata
• Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce
• Oh So Good Chicken Meatballs in Pumpkin Coconut Curry Sauce
• Jalapeño Coconut Curry Chicken Meatball Bowls

Get all of my meatball recipes here, and dinner recipes here!

I hope you love these chicken florentine meatballs! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

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Chicken Florentine Meatballs

4.97 from 33 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

ServesServes 4 servings

Flavorful chicken florentine meatballs made with a boost of veggies and simmered in a creamy white wine sauce with fresh spinach. This delicious twist on "marry me chicken" and chicken florentine is packed with over 30g of protein for a wonderful, restaurant-quality weeknight dinner!

Ingredients

• Meatballs
• 1 small zucchini
• 1 pound lean ground chicken (or sub turkey)
• ½ cup panko breadcrumbs
• 1 large egg
• 1.5 ounces grated parmesan cheese (⅓ cup)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Sauce
• 2 tablespoons salted butter
• 1 shallot, minced
• 3 cloves garlic, minced
• ¾ cup sundried tomatoes packed in oil, drained and roughly chopped
• ½ cup dry white wine
• ½ cup low sodium chicken broth, plus more as needed
• ¾ cup heavy cream
• 1 to 2 ounces grated parmesan cheese (½ cup)
• 1 to 2 cups spinach, roughly chopped
• Topping and serving
• Lemon zest
• Torn fresh basil
• Cooked pasta of choice, for serving

Instructions

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
• Shred the zucchini: In a large bowl, shred the zucchini, then use a paper towel or clean dish towel/cheese cloth to squeeze ALL of the moisture out of the zucchini. Discard the liquid, then place the zucchini back in the large bowl. It should equal about ½ cup.
• Prepare the meatballs: To the same large bowl, add the ground chicken, panko, egg, parmesan cheese, garlic powder, Italian seasoning, salt, and a few grinds of pepper. Use clean hands to mix until well combined; avoiding overmixing, otherwise meatballs will become tough. Form into 20 golf-ball sized meatballs, placing on the prepared baking sheet, at least 1-inch apart.
• Bake the meatballs: Bake for 15 to 18 minutes or until a meat thermometer inserted into the middle of the meatball reads 165 degrees F.
• While the meatballs cook, make the sauce: Place a large 10-inch skillet over medium heat and add in the butter. Once butter melts, add in the shallot, garlic and sundried tomatoes and cook until fragrant, 1 to 2 minutes. Next add in the wine and let it cook down until it is reduced by half, 2 minutes. Slowly add in the chicken broth and heavy cream, stirring to combine. Allow the sauce to gently simmer for about 2 minutes, then stir in the parmesan cheese and spinach, and cook until spinach wilts, 2 minutes. Finally, add the cooked meatballs back to the pan and spoon sauce over the meatballs, cook until the sauce slightly thickens and the meatballs are warm, 3 to 5 minutes. If sauce gets too thick, add a splash more broth. Sprinkle extra parmesan cheese over the top, then garnish with lemon zest and fresh basil. Serve over pasta or enjoy with some crusty torn bread.

Recipe Notes

To make gluten-free: use gluten-free panko bread crumbs in the meatballs.

Nutrition

Serving: 1serving (meatballs and sauce only)Calories: 569calCarbohydrates: 16.6gProtein: 35gFat: 39.9gSaturated Fat: 19.5gFiber: 2.3gSugar: 3.1g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats