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