Description
This Chicken Florentine Meatballs recipe combines tender ground chicken meatballs with a flavorful spinach mixture, baked to perfection and served over nutritious spaghetti squash with a savory tomato and mushroom sauce.
Ingredients
Scale
Meatballs
- 2 large eggs, lightly beaten
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon dried minced onion
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound ground chicken
Spaghetti Squash
- 1 medium spaghetti squash (about 4 pounds)
Sauce
- 1/2 pound sliced fresh mushrooms
- 2 teaspoons olive oil
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 2 tablespoons minced fresh parsley
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Grated Parmesan cheese, optional for garnish
Instructions
- Prepare Meatball Mixture: In a large bowl, combine eggs, thawed and squeezed spinach, bread crumbs, Parmesan cheese, dried minced onion, minced garlic, salt, and pepper. Crumble ground chicken over the mixture and mix thoroughly until well blended.
- Shape Meatballs and Bake: Form the mixture into 1-1/2 inch meatballs. Place the meatballs on a rack in a shallow baking pan. Bake uncovered at 400 degrees Fahrenheit for 25 minutes or until meatballs are cooked through and no longer pink inside.
- Cook Spaghetti Squash: While meatballs are baking, cut the spaghetti squash in half lengthwise and discard the seeds. Place the halves cut side down on a microwave-safe plate. Microwave uncovered on high for 18 minutes or until tender when pierced with a fork.
- Prepare Sauce: In a large nonstick skillet, heat olive oil over medium heat. Sauté the sliced mushrooms until tender. Stir in diced tomatoes with juice, tomato sauce, minced parsley, garlic, oregano, and basil. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes until sauce slightly thickens.
- Combine Meatballs and Sauce: Add the baked meatballs to the sauce in the skillet. Stir gently to coat and heat through for a few minutes.
- Serve: When spaghetti squash is cool enough to handle, use a fork to scrape out spaghetti-like strands. Plate the squash strands and top with meatballs and sauce. Garnish with grated Parmesan cheese if desired.
Notes
- Make sure to thoroughly squeeze out excess moisture from the thawed spinach to avoid soggy meatballs.
- You can prepare the sauce in advance and reheat with the meatballs before serving.
- Use gluten-free bread crumbs to make this recipe gluten free.
- Microwave times for the spaghetti squash may vary depending on wattage; check tenderness carefully.
- Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 110 mg
