Chicken Florentine Meatballs with Tomato Sauce

Baked chicken florentine meatballs with homemade tomato sauce! Tender pieces of white meat combined with fresh spinach for a healthy meal full of

Ingredients

Tomato Sauce-

• 2 tablespoons olive oil
• 1/4 cup yellow onions, minced
• 2 garlic cloves, minced
• 28 ounce crushed tomatoes, canned (San Marzano recommended)
• 1/4 cup tomato paste
• 1 teaspoon kosher salt
• 1/2 teaspoon dried oregano

Meatballs-

• 1 pound ground chicken
• 1 large egg
• 1 clove garlic, minced
• 5 cups baby spinach, finely chopped (about 5 ounces)
• 1 cup panko bread crumbs
• 1/2 cup milk
• 1/4 cup grated parmesan cheese
• 1 teaspoon kosher salt
• 1/4 teaspoon Pepper

Instructions

Tomato Sauce-

• Heat olive oil over medium-low heat in a medium sized pan. Add garlic and onion saute until onions are translucent, 3 minutes. Add tomato paste, stir to combine. Add tomatoes, salt and oregano stir and simmer on low heat for 30 minutes.

Meatballs-

• Preheat oven to 400F. Line a sheet tray with foil and lightly coat with oil and set aside.
• In a large bowl combine chicken, egg, garlic, chopped spinach, panko bread crumbs, milk, parmesan cheese, salt, and pepper.
• Roll meatballs in 12 equal portions, about 1 1/2 inches, 2 to 3 tablespoons in size. Evenly space the meatballs on the baking sheet.
• Place pan in the center of the oven and bake for 20 minutes.
• Turn oven to broil and cook meatballs another 2 to 3 minutes, until the meatballs are golden brown on top. Serve meatballs with sauce.

source article :https://www.jessicagavin.com/chicken-florentine-meatballs-recipe/