Chicken Florentine Meatballs Recipes

Steps:

• In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls., Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink. Meanwhile, cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., For sauce, in a large nonstick skillet, saute mushrooms in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened. Add meatballs and heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with meatballs and sauce. Freeze option: Place individual portions of cooled meatballs and squash in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Steps:

• Preheat oven to 400 degrees F.
• Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
• While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
• Place 3 balls on dinner plates and top with sauce, garnish with parsley.

Steps:

• Preheat oven to 450 degrees F.
• Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.
• While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.
• Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.
• Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.
• While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.
• Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.
• Toss pasta with the spinach-white sauce and adjust seasonings.
• Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 32 balls., Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 24-28 minutes or until no longer pink. Drain on paper towels., Save half of the meatballs for Italian Stroganoff (recipe also in Recipe Finder) or save for another use. In a large saucepan, heat spaghetti sauce; add the remaining meatballs. Serve with spaghetti.

Steps:

• 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.
• 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.
• While the meatballs are baking make the sauce.
• 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.
• Serve meatballs with a spoonful of the sauce over the top.

Steps:

• Preheat oven to 400 degrees F.
• Wring defrosted spinach dry in a clean kitchen towel.
• Place turkey in a bowl and make a well in the middle of it.
• Add the spinach, onion, garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 to 25 minutes (depending on your oven).
• Top with alfredo sauce.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.
• Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.
• While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.
• Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.
• Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
• Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
• Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
• To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.

Steps:

• Preheat the oven to 400.
• Wring the defrosted spinach dry in a clean kitchen towel. Place the turkey in a large bowl and make a well in the center. Add the spinach, all but 3 tablespoons of the onions, all the garlic, the egg, about ¼ cup of the milk, the bread crumbs, Parmesan cheese, salt and pepper. Mix well.
• Form into 12 large balls and drizzle with oil. Arrange on a cookie sheet and bake for 20 minutes. (If you are doing OAMC, allow to cool and label and freeze at this point).
• While the meatballs are in the oven, heat a small sauce pot over medium heat. Add a drizzle of oil and the butter. When the butter is melted, add the reserved onions and cook for 2 minutes.
• Whisk in the flour and cook for 1 minute, then whisk in the remaining milk and the chicken broth. Bring to a boil, and then stir in the shredded cheese. Season the sauce with salt, pepper and nutmeg; turn the heat to the lowest setting and stir until the cheese melts. Keep warm.
• Place 3 meatballs on each dinner plate and top with sauce.