Chicken Florentine Meatballs

• porciones: 4 servings
• tiempo activo: 15 minutes
• tiempo total: 40 minutes

Ingredientes

Meatballs

1 small zucchini

1 pound lean ground chicken (or sub turkey)

½ cup panko breadcrumbs

1 large egg

1 ½ 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

Instrucciones

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.

Nutrición

• Tamaño de la Porción: 1 serving (meatballs and
• Calorías: 569 kcal
• Grasa Total: 39.9 g
• Grasa Saturada: 19.5 g
• Carbohidratos Totales: 16.6 g
• Fibra Dietética: 2.3 g
• Azúcares Totales: 3.1 g
• Proteína: 35 g