Florentine Chicken Meatballs
Trust me when I say these chicken meatballs are far from boring. Want to know my secret? Add olive oil! Since ground chicken lacks fat, it’s important to imbue them with moisture and fat and a little olive oil helps make these meatballs ultra-juicy and flavorful. These perfectly seasoned and tender Florentine Chicken Meatballs are best served on a mound of your favorite pasta smothered in marinara and topped with fresh mozzarella. You need to put these on your menu tonight!
Total Time: 25 minutes
Yields20 meatballs
Ingredients
- For the meatballs
- 1 pound (454 g) ground chicken
- 1 large egg, lightly beaten
- 1/2 cup (50 g) finely grated Parmesan cheese
- 1/2 cup (54 g) Italian breadcrumbs
- 1 cup (30 g) finely chopped fresh spinach
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (4 g) chopped fresh parsley
- 1 tablespoon (3 g) chopped fresh basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the sauce- 24 ounces (680 g) jarred marinara sauce
- 2/3 cup (160 ml) filtered water
Garnish- Mozzarella cheese, shredded
- Freshly grated Parmesan cheese
- Fresh basil
- Fresh parsley
DIRECTIONS
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To make the chicken meatballs, mix the ground chicken, egg, Parmesan cheese, Italian breadcrumbs, fresh spinach, olive oil, parsley, basil, garlic powder, onion powder, salt and pepper in a large bowl until combined.
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Line a rimmed baking sheet with parchment paper or a silicone baking mat. Form into meatballs using a 2 tablespoon (30-ml) cookie scoop. Use a little olive oil on your hands if the meatballs feel sticky. Place the meatballs on the prepared baking sheet and continue shaping until all the meat is used.
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Pour the marinara sauce and water into the Instant Pot. Whisk to combine. Gently place the meatballs in the Instant Pot, being careful not to jam or flatten them as you layer them in. Place the lid on and be sure the valve on top is set to sealing. Press the “Pressure Cook” button until the display light is under “HIGH” and use the “-/+” button to adjust the time to 5 minutes.
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Once the timer sounds, let the pot sit undisturbed to allow the pressure to naturally release for 10 minutes. Then, quick release any of the remaining pressure. Once the pin drops, remove the lid.
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Carefully spoon out the meatballs. Enjoy warm with your favorite pasta and garnish with your favorite toppings: shredded mozzarella cheese, Parmesan cheese, basil, parsley, etc.
Tawnie's Tips:
- Make these a day in advance! Form the meatballs and place on a parchment paper-lined baking sheet. Cover and place in the refrigerator until you’re ready to make dinner.
- It’s always fun to serve as an appetizer with toothpicks and red sauce for dipping.
