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Chicken Florentine Meatballs Recipe

Chicken Florentine Meatballs Recipe photo by Taste of Home

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Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. — Diane Nemitz, Ludington, Michigan

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Chicken Florentine Meatballs Recipe

Prep: 40 min. Cook: 20 min.

Yield: 6 Servings

40 20 60

Ingredients

2 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
1 medium spaghetti squash
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

Directions

In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls.
Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink. Meanwhile, cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.
For sauce, in a large nonstick skillet, saute mushrooms in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened. Add meatballs and heat through.
When squash is cool enough to handle, use a fork to separate strands. Serve with meatballs and sauce. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 3 meatballs with sauce and 2/3 cup squash equals 303 calories, 12 g fat (3 g saturated fat), 123 mg cholesterol, 617 mg sodium, 31 g carbohydrate, 7 g fiber, 22 g protein.

Originally published as Chicken Florentine Meatballs in Taste of Home April/May 2010, p53

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Chicken Florentine Meatballs

Chicken Florentine Meatballs

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Reviewed on Jun. 12, 2010 by aug2295

I liked the meatballs in the sauce but not the squash. Will be using whole wheat pasta as a substitution.

Reviewed on May. 21, 2010 by kimbralea

I thought this was a great substitute for the traditional spagetti and meatballs and will definately make again

Reviewed on May. 19, 2010 by Laura.Farnell

The meatballs were yummy and healthy. I think I will also add some more herbs for flavor next time. I just used a canned sauce to save time. We weren't a fan of the spaghetti squash and will probably use pasta next time. Loved the meatballs, though!

Reviewed on May. 14, 2010 by ejshellabarger

This dish was a huge hit in my house-my husband called the dish "company worthy." The spaghetti squash gives the dish a pleasant sweet little crunch. I used ground beef instead of chicken in the meatballs and I made "Basil, Feta, & Roasted Pepper Muffins" from TOH recipes as a side item.

Reviewed on Apr. 19, 2010 by keverwann

This was so not worth the cost of the ingredients. I will stick to beef meatballs, thank you.

Reviewed on Apr. 14, 2010 by katie9194

Should have been more specific - I made the meatballs and they were a HUGE hit - served with marinar over chicken ravioli - Great meatball recipe!!!!

Reviewed on Apr. 14, 2010 by katie9194

Wonderful recipe - very flavorful - whole family enjoyed.

Reviewed on Apr. 08, 2010 by Lindsay22

I made this recipe with linguine instead of spaghetti squash and ground turkey instead of chicken. My Italian husband claimed they were the best meatballs I've ever made, and he's already begging for me to make them again.

Reviewed on Apr. 08, 2010 by Alaina1243

I would definitely make this again with only a few changes--thought the meatballs themselves could use just a bit more seasoning. I think next time I'll try adding some Italian seasoning. The sauce was good but I added a bit more garlic, splash of wine, and a little salt to it to suit our tastes. The spaghetti squash was a first for us and was so easy and delicious! What a creative recipe....gave me lots of ideas!

Reviewed on Mar. 25, 2010 by Wobbiechic

These were so easy and so good. I'm not a chicken lover but I ate three of these and craved more. It is a nice twist and a great combination with the squash. I highly recommend these.

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