When it comes to meal prep for my family, something that I’ve always done is when I am making meatballs, I double the recipe. I use one batch that night for dinner and I freeze the other batch for another time. Having those meatballs stored away in the freezer to be able to use another night is such a smart idea and comes in so handy. These chicken Florentine meatballs are filled with spinach and cheese and are so flavorful. I bake them and served them in a tomato cream sauce but my husband loves them over a salad. However you eat them, I’m sure you will love them. . . Chicken Florentine Meatballs . . 2 eggs, lightly beaten 1/3 cup milk 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry 1/2 cup dry bread crumbs 1/4 cup grated Parmesan cheese 1 tbls dried minced onion 1 garlic clove, minced 1 tsp Italian seasoning 1 tsp garlic powder 1 tsp salt 1/2 tsp pepper 1 pound ground chicken Preheat oven to 400F. In a large bowl, combine everything except the chicken and...