When I had cable, I would print any particularly tasty looking recipe I saw being prepared on Food Network and file it away for later testing. I haven’t had cable for nearly two years, but I still have a lonesome stack of printed recipes which I am determined to get through finally! Spaghetti and meatballs is a meal on regular rotation in our house, and I thought it would be fun to change things up with this Florentine Mac & Cheese with Roasted Chicken meatballs recipe (which was a part of that long neglected recipe stack)!
I’m a big fan of Florentine ravioli, so I had a feeling this mac and cheese would be a winner. The sauce consists of parmesan cheese, butter, flour, chicken stock, milk, spinach, nutmeg, and salt and pepper. The ginormous meatballs were made from ground chicken, salt and pepper, rosemary, garlic, crushed red pepper flakes, ricotta cheese, parmesan, egg, and breadcrumbs. I left the fennel out due to a taste preference. The recipe says to make eight meatballs total from the 1.5 pounds of meat required. These meatballs are practically burger sized – I could only eat one in a sitting, though the recipe says to serve two per person. Next time around, I’d keep them a more modest size so they cook faster and the leftovers will heat through more evenly.
As I suspected, the Florentine mac was SO tasty. I loved the plentiful spinach combined with the creamy parmesan sauce. The meatballs had great flavor. I especially loved the addition of ricotta – it helped make them so moist and tender. We had a few nights of leftovers after making this meal, I even chopped up one of the meatballs to use as a homemade pizza topping, mmm! I foresee this meal gracing our table again sometime in the near future. It’s filling, hearty, and is a healthier spin on my favorite comfort food.