These Chicken and Spinach Meatballs (aka Florentine Meatballs) are deceptively amazing. While they look like traditionally meatballs, they are wonderfully light and pair with literally anything. Paired best with pasta or roasted veggies, these chicken and spinach meatballs will be a staple in your lineup!
Florentine Meatballs
Chicken and Spinach Meatballs
Servings 16 meatballs
Ingredients
- 2 pounds ground chicken
- 1/3 cup wilted spinach (cooked from raw or frozen)
- 2/3 cup bread crumbs
- 2 cloves garlic
- 3/4 teaspoon salt
- 1/2 cup Parmesan cheese, grated
- 1 lemon
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- nonstick spray
Instructions
- Preheat oven to 375 deg F. Zest the lemon and mince the garlic. PAt spinach as dry as possible with a clean cloth.
- Combine all ingredients, plus garlic and lemon zest, in the largest bowl you own. Gently combine until evenly mixed together.
- Sprat two baking sheets with non-stick spray. Make meatballs. I use an ice cream scoop, and I’ll weigh mine to make sure each is ~2 oz (yes, I really do). Ball and put on the cookie sheets. You should get ~16-18 meatballs.
- Spray tops of meatballs with cooking spray lightly. Bake for 10 minutes, then rotate pans in oven. Bake for another ~10 minutes or until 165 deg F in the center. Serve immediately with a squeeze of lemon.
Nutrition
Serving: 1meatball | Calories: 159kcal
