Chicken Florentine Meatballs

Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking sheet with parchment paper. (5 minutes)

For the meatballs, heat olive oil in a large skillet over medium heat. Add the finely chopped white onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant. (3 minutes)

Add the chopped fresh spinach to the skillet and cook until just wilted. Remove from heat and set aside to cool slightly. (2 minutes)

In a large bowl, combine the ground chicken, panko bread crumbs, cornstarch, Italian seasoning, salt, and crushed red pepper. Gently incorporate the cooled onion and spinach mixture into the chicken mixture until evenly distributed.

Shape the mixture into approximately 20 meatballs, using about 1 1/2 tablespoons per meatball. Place the meatballs on the prepared baking sheet.

Bake in the preheated oven until an instant-read thermometer inserted into the center of the meatballs reaches 165 degrees F (74 degrees C). (20-25 minutes)

While the meatballs are baking, prepare the sauce. In the same skillet, melt butter over medium heat. Add the minced garlic and cook until fragrant. (1 minute)

Stir in the all-purpose flour and cook for 1 additional minute to create a roux.

Gradually add the dry white wine and chicken broth, stirring continuously to prevent lumps. Simmer and stir until the sauce thickens and becomes bubbly. (1-2 minutes)

Stir in the heavy cream and freshly grated Parmesan cheese. Cook until the sauce is slightly thickened and creamy. (2 minutes)

Add the fresh spinach and cook until just wilted. Season with salt and freshly cracked black pepper to taste. (2 minutes)

Once the meatballs are baked, add them to the skillet with the sauce. Stir gently to coat each meatball evenly. Return to a simmer for about 1 minute to allow the flavors to meld.

Serve the Chicken Florentine Meatballs warm, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes, if desired.