Chicken Florentine Meatballs

Name: Chicken Florentine Meatballs
Yield: 4 servings
Ingredients: 1 zucchini; 1 pound ground chicken (I used half beef and half turkey); 1/2 cup panko bread crumbs; 1 large egg; 1.5 oz parmesan cheese (1/3 cup); 1 tsp garlic powder; 1 tsp Italien seasoning; 1 tsp salt; 2 Tbsp butter, melted; 1 shallot; 3 cloves garlic; 3/4 cup sun-dried tomatoes; 1/2 cup white wine; 1/2 cup chicken broth; 1/2 cup parmesan cheese; 3/4 cup heavy cream; 2 cups fresh spinach, chopped; pasta of choice

gail.george

Serves 4

Ingredients

1 zucchini
1 pound ground chicken (I used ½ beef and ½ turkey)
½ cup panko bread crumbs
1 large egg
1.5 oz parmesan cheese (⅓ cup)
1 tsp garlic powder
1 tsp Italien seasoning
1 tsp salt
2 tbsps butter, melted
1 shallot
3 cloves garlic
¾ cup sun-dried tomatoes
½ cup white wine
½ cup chicken broth
½ cup parmesan cheese
¾ cup heavy cream
2 cups fresh spinach, chopped
pasta of choice

Instructions

Keep screen awake

1
Preheat oven to 400 degrees. Line baking sheet with parchment paper
2
Shred zucchini to make 1/2 cup and squeeze out moisture with paper towels. You will probably only need 1/2 of the zucchini.
3
Add ground chicken or mix of ground beef and ground turkey. Add panko, egg, parmesan cheese and spices.
4
Form into golf ball size balls and place on baking sheet. Bake for .
5
In dutch oven melt butter and saute chopped shallot for . Add chopped sun-dried tomatoes and cook 2 more minutes. Add wine and cook down . Add broth. Simmer another . Add parmesan cheese and spinach and simmer until spinach is wilted. Add meatballs and heat through.
6
While meatballs are in oven, cook pasta according to package directions.
7
Serve meatballs over pasta. Sourdough and salad make a good accompaniment.

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