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Chicken Florentine Meatballs With Fondudita

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“Giant chicken meatballs with a creamy cheese sauce. A great way to sneak spinach into your kids meals. Serve with egg noodles and broccoli.”
READY IN:
50mins
SERVES:
8
YIELD:
9 Meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the ground chicken or turkey in the largest mixing bowl you own, and make a well in the middle of the meat. Add the spinach, onion, garlic, egg, milk, hot sauce, Panko crumbs, and Parmigiano-Reggiano; season with salt and pepper. Using your hands, mix well.
  2. Form the mixture into 9 large balls, about the size of baseballs, and arrange on nonstick baking sheets. Roast for 35 minutes, or until they're browned to your liking. When finished, use a spatula and some heft to remove them from the pan to your serving dish of choice.
  3. While the meatballs are baking make the sauce.
  4. Heat a small saucepan over medium heat. Add the butter to the pan and about 1 tablespoon of olive oil. Melt the mixture, add the onion, and cook until the onions are soft and translucent. Whisk in the flour. Cook for 1 minute; then whisk in the milk, and the broth. Bring the liquid to a boil. Slowly add the cheese. Once cheese is melted stir in parsley and season to taste with salt, pepper, and nutmeg.
  5. Serve meatballs with a spoonful of the sauce over the top.

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