A clever culinary trick is to get inspiration from other dishes and transform this flavour feature into a new favourite. Our UCOOK Chefs did exactly that by using eggs florentine to create this meal, featuring the delectable Italian mushroom suace (without the calories!) and homemade chicken mince meatballs. Spiced with NOMU Italian Rub and complemented with a rustic potato mash and earthy spinach.
Homemade Chicken Meatballs
Homemade Chicken Meatballs
with Florentine-style sauce
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Potatoes
- Button Mushrooms
- Chicken
- Chicken Stock
- Free-Range Chicken Mince
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Low Fat Cottage Cheese
- NOMU Italian Rub
- Onion
- Onions
- Spinach
From your kitchen:
- Cooking Spray
- Seasoning (salt & pepper)
- Water
RUSTIC MASH
Preheat the oven to 200°C. Spread the potatoes on a roasting tray with a little bit of cooking spray and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the potatoes in a bowl and mash with a fork, adding a splash of water if it's difficult to mash. Season and set aside.
ON A ROLL
In a bowl, combine ½ the onion, ½ the parsley, the Chicken mince, the NOMU rub and some seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
MMMUSHROOMS
Boil the kettle. Dilute the stock with 100ml [200ml]|#7DA0D7 of hot water. Place a pan over medium heat with some cooking spray. When hot, fry the remaining Onion until golden, 4-5 minutes (shifting occasionally). Add the mushrooms and fry until golden, 5-6 minutes. In the final 1-2 minutes, add the garlic and remove from the pan.
FLAVOURBOMS & FLORENTINE SAUCE
Return the pan to medium heat (no need to add cooking spray or wipe it down). Fry the meatballs until browned but not cooked through, 1-2 minutes (shifting occasionally). Add the onion and mushroom mix back to the pan, along with the diluted stock. Simmer until slightly reduced, 5-6 minutes. In the final 2-3 minutes, add the Spinach and simmer until wilted. Remove from the heat and gently mix in the cottage cheese. If the sauce needs to be reduced more, return the pan to low heat once the cottage cheese is fully incorporated into the sauce. Season.
SAVOUR THE FLAVOUR
Make a bed of the rustic mashed potatoes, topped with the creamy Spinach sauce. Finish off with the meatballs and the remaining parsley. There you go, Chef!
RUSTIC MASH
Preheat the oven to 200°C. Spread the potatoes on a roasting tray with a little bit of cooking spray and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the potatoes in a bowl and mash with a fork, adding a splash of water if it's difficult to mash. Season and set aside.
ON A ROLL
In a bowl, combine ½ the onion, ½ the parsley, the Chicken mince, the NOMU rub and some seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
MMMUSHROOMS
Boil the kettle. Dilute the stock with 100ml [200ml]|#7DA0D7 of hot water. Place a pan over medium heat with some cooking spray. When hot, fry the remaining Onion until golden, 4-5 minutes (shifting occasionally). Add the mushrooms and fry until golden, 5-6 minutes. In the final 1-2 minutes, add the garlic and remove from the pan.
FLAVOURBOMS & FLORENTINE SAUCE
Return the pan to medium heat (no need to add cooking spray or wipe it down). Fry the meatballs until browned but not cooked through, 1-2 minutes (shifting occasionally). Add the onion and mushroom mix back to the pan, along with the diluted stock. Simmer until slightly reduced, 5-6 minutes. In the final 2-3 minutes, add the Spinach and simmer until wilted. Remove from the heat and gently mix in the cottage cheese. If the sauce needs to be reduced more, return the pan to low heat once the cottage cheese is fully incorporated into the sauce. Season.
SAVOUR THE FLAVOUR
Make a bed of the rustic mashed potatoes, topped with the creamy Spinach sauce. Finish off with the meatballs and the remaining parsley. There you go, Chef!
RUSTIC MASH
Preheat the oven to 200°C. Spread the potatoes on a roasting tray with a little bit of cooking spray and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the potatoes in a bowl and mash with a fork, adding a splash of water if it's difficult to mash. Season and set aside.
ON A ROLL
In a bowl, combine ½ the onion, ½ the parsley, the Chicken mince, the NOMU rub and some seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
MMMUSHROOMS
Boil the kettle. Dilute the stock with 300ml [400ml]|#7DA0D7 of hot water. Place a pan over medium heat with some cooking spray. When hot, fry the remaining Onion until golden, 5-6 minutes (shifting occasionally). Add the mushrooms and fry until golden, 6-8 minutes. In the final 1-2 minutes, add the garlic and remove from the pan.
FLAVOURBOMS & FLORENTINE SAUCE
Return the pan to medium heat (no need to add cooking spray or wipe it down). Fry the meatballs until browned but not cooked through, 2-3 minutes (shifting occasionally). Add the onion and mushroom mix back to the pan, along with the diluted stock. Simmer until slightly reduced, 8-10 minutes. In the final 3-4 minutes, add the Spinach and simmer until wilted. Remove from the heat and gently mix in the cottage cheese. If the sauce needs to be reduced more, return the pan to low heat once the cottage cheese is fully incorporated into the sauce. Season.
SAVOUR THE FLAVOUR
Make a bed of the rustic mashed potatoes, topped with the creamy Spinach sauce. Finish off with the meatballs and the remaining parsley. There you go, Chef!
RUSTIC MASH
Preheat the oven to 200°C. Spread the potatoes on a roasting tray with a little bit of cooking spray and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the potatoes in a bowl and mash with a fork, adding a splash of water if it's difficult to mash. Season and set aside.
ON A ROLL
In a bowl, combine ½ the onion, ½ the parsley, the Chicken mince, the NOMU rub and some seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
MMMUSHROOMS
Boil the kettle. Dilute the stock with 300ml [400ml]|#7DA0D7 of hot water. Place a pan over medium heat with some cooking spray. When hot, fry the remaining Onion until golden, 5-6 minutes (shifting occasionally). Add the mushrooms and fry until golden, 6-8 minutes. In the final 1-2 minutes, add the garlic and remove from the pan.
FLAVOURBOMS & FLORENTINE SAUCE
Return the pan to medium heat (no need to add cooking spray or wipe it down). Fry the meatballs until browned but not cooked through, 2-3 minutes (shifting occasionally). Add the onion and mushroom mix back to the pan, along with the diluted stock. Simmer until slightly reduced, 8-10 minutes. In the final 3-4 minutes, add the Spinach and simmer until wilted. Remove from the heat and gently mix in the cottage cheese. If the sauce needs to be reduced more, return the pan to low heat once the cottage cheese is fully incorporated into the sauce. Season.
SAVOUR THE FLAVOUR
Make a bed of the rustic mashed potatoes, topped with the creamy Spinach sauce. Finish off with the meatballs and the remaining parsley. There you go, Chef!
Frequently Asked Questions
What is the preparation time for Homemade Chicken Meatballs?
The preparation time for Homemade Chicken Meatballs with Florentine-style sauce is between 20 and 40 minutes.
What is the total time required to make Homemade Chicken Meatballs with Florentine-style sauce?
The total time required to make Homemade Chicken Meatballs with Florentine-style sauce is between 35 and 55 minutes.
How many servings does Homemade Chicken Meatballs provide?
4 servings
What are the main ingredients in Homemade Chicken Meatballs?
Baby Potatoes, Button Mushrooms, Chicken, Chicken Stock, Free-Range Chicken Mince, Fresh Parsley, Garlic Clove, Garlic Cloves, Low Fat Cottage Cheese, NOMU Italian Rub, Onion, Onions, Spinach
What is the nutritional information of Homemade Chicken Meatballs?
Calories: 496, Carbs: 46 grams, Fat: grams, Protein: 41.3 grams, Sugar: 12 grams, Salt: 1095 grams
How do I prepare Homemade Chicken Meatballs?
FLAVOURBOMS & FLORENTINE SAUCE: Return the pan to medium heat (no need to add cooking spray or wipe it down). Fry the meatballs until browned but not cooked through, 1-2 minutes (shifting occasionally). Add the onion and mushroom mix back to the pan, along with the diluted stock. Simmer until slightly reduced, 5-6 minutes. In the final 2-3 minutes, add the spinach and simmer until wilted. Remove from the heat and gently mix in the cottage cheese. If the sauce needs to be reduced more, return the pan to low heat once the cottage cheese is fully incorporated into the sauce. Season. MMMUSHROOMS: Boil the kettle. Dilute the stock with 100ml [200ml]|#7DA0D7 of hot water. Place a pan over medium heat with some cooking spray. When hot, fry the remaining onion until golden, 4-5 minutes (shifting occasionally). Add the mushrooms and fry until golden, 5-6 minutes. In the final 1-2 minutes, add the garlic and remove from the pan. SAVOUR THE FLAVOUR: Make a bed of the rustic mashed potatoes, topped with the creamy spinach sauce. Finish off with the meatballs and the remaining parsley. There you go, Chef! ON A ROLL: In a bowl, combine ½ the onion, ½ the parsley, the chicken mince, the NOMU rub and some seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside. RUSTIC MASH: Preheat the oven to 200°C. Spread the potatoes on a roasting tray with a little bit of cooking spray and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the potatoes in a bowl and mash with a fork, adding a splash of water if it's difficult to mash. Season and set aside.
What should be prepared from my kitchen to make Homemade Chicken Meatballs?
Baby Potatoes, Button Mushrooms, Chicken, Chicken Stock, Free-Range Chicken Mince, Fresh Parsley, Garlic Clove, Garlic Cloves, Low Fat Cottage Cheese, NOMU Italian Rub, Onion, Onions, Spinach
How many calories does Homemade Chicken Meatballs have?
496 calories
How much fat content does Homemade Chicken Meatballs have?
grams
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