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Chicken Florentine Meatballs in Creamy Wine Sauce Recipe

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4 from 13 reviews

These Chicken Florentine Meatballs are tender, flavorful, and cooked in a creamy garlic sauce with fresh spinach. Perfectly browned on the outside and simmered in a luscious white wine and cream sauce, they make a comforting and elegant main dish that’s easy to prepare in under 40 minutes.

  • Total Time: 40 minutes
  • Yield: 4 servings

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
  • Salt & pepper to taste
  • 1/2 teaspoon garlic powder

For Cooking

  • 2 tablespoons olive oil (for frying) (+ more if needed)
  • 2 tablespoons butter
  • 3-4 cloves garlic (minced)

Sauce

  • 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
  • 3 teaspoons cold water (for cornstarch slurry)

Vegetables

  • 2 cups (loosely packed) fresh baby spinach

Instructions

  1. Mix Meatballs: 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, being careful not to overwork the mixture. It will be somewhat wet. Shape into 1.25-inch meatballs, about 20 total, and place on a parchment-lined baking sheet for easy cleanup.
  2. 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 on all sides, about 5 minutes per batch. Add more olive oil if needed for the second batch. Transfer browned meatballs to a plate.
  3. Sauté Garlic: Add butter to the same skillet. Once melted, add minced garlic and cook for about 30 seconds until fragrant.
  4. Deglaze Pan: Pour in dry white wine and let it bubble for about 1 minute to deglaze the pan and lift the browned bits.
  5. Add Liquids and Seasoning: Stir in chicken broth, Italian seasoning, and heavy cream, scraping up any remaining browned bits from the bottom of the pan.
  6. Thicken Sauce: In a small bowl, mix cornstarch with cold water to make a slurry. Stir this into the sauce and continue cooking until the sauce begins to bubble and thicken slightly.
  7. Simmer Meatballs: Return the browned meatballs to the skillet. Reduce heat to medium and simmer uncovered, stirring occasionally, for 8 minutes to cook through.
  8. Add Spinach: Tuck fresh baby spinach under and around the meatballs using tongs or spoons. Cook for 2-3 minutes until the spinach wilts and meatballs reach an internal temperature of 165°F.
  9. Season and Serve: Adjust seasoning with additional salt and pepper to taste. Serve meatballs topped with extra grated parmesan if desired.

Notes

  • Be careful not to overmix the meatball mixture to keep them tender.
  • Use fresh baby spinach for best texture and flavor; it wilts quickly.
  • Check internal temperature of meatballs reaches 165°F to ensure they are fully cooked.
  • The white wine adds acidity and depth, but can be substituted with additional chicken broth if preferred.
  • If sauce is too thick, thin with a splash of broth or cream before serving.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Italian-American

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