Chicken Florentine Meatballs with Fondudita
Indulge in Italian-inspired comfort with these Chicken Florentine Meatballs with Fondudita, a dish that marries light and flavorful baked chicken meatballs with a creamy, luxurious cheese sauce. Made with tender ground chicken, sautéed spinach, Parmesan, and a hint of garlic, these meatballs are perfectly seasoned and baked to golden perfection. The star of the dish, the Fondudita sauce, combines the nutty richness of Gruyère and Fontina cheeses with a delicate touch of nutmeg, creating a velvety accompaniment that coats each bite in decadence. Ready in just 45 minutes, this recipe is ideal for a cozy family dinner or an elegant appetizer for entertaining. Serve with crusty bread or over pasta to savor every irresistible drop of the creamy fondue-style sauce. Perfect for those searching for unique chicken recipes, indulgent cheese sauce ideas, or Italian-inspired dinner recipes!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 1 cup Fresh spinach, chopped and sautéed
- 1 large Egg
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1.5 cups Whole milk
- 1 cup Gruyère cheese, shredded
- 1 cup Fontina cheese, shredded
- 0.25 teaspoon Nutmeg, ground
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine ground chicken, sautéed spinach, egg, breadcrumbs, Parmesan cheese, minced garlic, salt, and black pepper.
Mix the ingredients together until well-combined, being careful not to overwork the mixture.
Using a small scoop or your hands, form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
Drizzle the meatballs with 1 tablespoon of olive oil to help them brown nicely.
Bake the meatballs in the preheated oven for 18-20 minutes, or until they are cooked through and golden brown.
While the meatballs are baking, prepare the Fondudita sauce. Start by heating 2 tablespoons of butter in a medium saucepan over medium heat.
Once the butter has melted, whisk in 2 tablespoons of flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook for 3-4 minutes, or until the sauce thickens slightly.
Reduce the heat to low and stir in the Gruyère and Fontina cheeses, a handful at a time, until completely melted and smooth.
Season the sauce with a pinch of ground nutmeg and adjust the salt to taste.
To serve, spoon the Fondudita sauce onto a serving platter and arrange the baked Chicken Florentine Meatballs on top.
Garnish with additional grated Parmesan cheese and fresh chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.2 g | 246% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 5943 mg | 258% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 22.5 g | ||
| Protein | 189.9 g | 380% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 2857 mg | 220% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4049 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
