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Chicken Florentine Meatballs Recipe

Chicken Florentine Meatballs Recipe

Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. — Diane Nemitz, Ludington, Michigan
TOTAL TIME: Prep: 40 min. Cook: 20 min. YIELD:6 servings

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

  • 1. In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls.
  • 2. 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.
  • 3. 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.
  • 4. 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

1 each 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. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Wine Pairings

Medium-Bodied Red Wine

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