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Chicken Florentine Meatballs in Creamy Wine Sauce Recipe

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3.8 from 37 reviews

This Chicken Florentine Meatballs recipe features tender ground chicken meatballs cooked to golden perfection, then simmered in a creamy garlic white wine sauce with fresh baby spinach. It’s a comforting and elegant dish that combines Italian-inspired flavors, perfect for a satisfying weeknight dinner or special occasion.

Ingredients

Meatballs

  • 1 pound ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/2 cup freshly grated parmesan cheese (+ extra for serving)
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1/2 teaspoon garlic powder

Cooking and Sauce

  • 2 tablespoons olive oil (for frying) (+ more if needed)
  • 2 tablespoons butter
  • 3-4 cloves garlic (minced)
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1/4 teaspoon Italian seasoning
  • 1 cup heavy/whipping cream
  • 1.5 teaspoons cornstarch
  • 2 cups (loosely packed) fresh baby spinach

Instructions

  1. Mix Meatball Ingredients: In a prep bowl, combine ground chicken, panko breadcrumbs, grated parmesan, chopped parsley, salt, pepper, and garlic powder. Mix gently with your hands until just combined, taking care not to overwork the mixture, which will be slightly wet.
  2. Shape Meatballs: Form the mixture into 1.25-inch meatballs, making approximately 20. Place them on a parchment paper-lined baking sheet for easy cleanup.
  3. Brown Meatballs: Heat olive oil in a skillet over medium-high heat until very hot. Fry meatballs in two batches, turning frequently with tongs, until browned all over, about 5 minutes per batch. Add more olive oil if needed for the second batch. Transfer browned meatballs to a plate.
  4. Prepare Sauce Base: Add butter to the same skillet. Once melted, stir in minced garlic and cook for about 30 seconds until fragrant.
  5. Deglaze with Wine: Pour in dry white wine and let it bubble for about 1 minute to reduce slightly and lift browned bits off the pan.
  6. Add Broth and Cream: Stir in chicken broth, Italian seasoning, and heavy cream, scraping the pan to incorporate all the flavorful browned bits.
  7. Thicken Sauce: Mix cornstarch with 3 teaspoons cold water in a small bowl, then stir into the sauce to help thicken it.
  8. Simmer Meatballs: When the sauce begins to bubble, return meatballs to the skillet. Reduce heat to medium and simmer uncovered, stirring occasionally, for 8 minutes to finish cooking.
  9. Add Spinach: Tuck fresh baby spinach under and around the meatballs using tongs or spoons. Cook for 2–3 minutes until spinach is wilted and the meatballs reach an internal temperature of 165°F.
  10. Season and Serve: Adjust seasoning with additional salt and pepper as needed. Serve hot with extra grated parmesan on top if desired.

Notes

  • Use fresh baby spinach for best texture and flavor; you can substitute with regular spinach but it may require longer cooking.
  • Ensure meatballs reach an internal temperature of 165°F for safe consumption.
  • If sauce is too thick, thin with a splash of extra chicken broth or water.
  • For a gluten-free version, substitute panko with gluten-free breadcrumbs.
  • Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently on stovetop.

Find it online: https://justsosavory.com/chicken-florentine-meatballs-in-creamy-wine-sauce-recipe/