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Chicken Florentine Meatballs Recipe
Chicken Florentine Meatballs Recipe photo by Taste of Home

Chicken Florentine Meatballs Recipe

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4.5 24
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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
TOTAL TIME: Prep: 40 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Cook: 20 min.
MAKES: 6 servings


  • 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

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.


  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.
Freeze option: Place individual portions of cooled sauce and meatballs in freezer containers; freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Chicken Florentine Meatballs in Taste of Home April/May 2010, p53

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.

Medium-Bodied Red Wine

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

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Reviewed Mar. 24, 2015

"Very very dry and almost tasteless- add a lot more spices"

Reviewed Mar. 13, 2014

"These were really good, not dry, just perfect. I actually broke up a couple of hot italian sausages in with the ground chicken because we like spice! I will make these again."

Reviewed Feb. 21, 2014

"Have made these for years, ever since the recipe was first published. Just had them again the other night. I freeze leftovers and they are just as great the next time. I make them exactly as recipe says but I add a small piece of fresh mozzarella in the middle when forming into meatballs. It puts them over the top!!"

Reviewed Dec. 24, 2013

"I have made this recipe several times, and every time it's a winner. I even used it as one of the dishes for a catered wedding reception. I had a hard time finding ground chicken, so used turkey instead. I also doubled the recipe and put the meatballs with sauce in the crock pot and let them cook all day. I plan to do it again tomorrow for Christmas dinner for my mom and me. Thanks. This is a terrific recipe."

Reviewed Jun. 23, 2012

"I would make this again with a few adjustments. Like the other reviews I would like more sing to it so I need more spices. The meatballs were pretty sticky rolling into the balls but very moist when eaten. The sauces was quick and easy with normal pantry ingredients, just need a bit more spices. The spaghetti squash was new to us and with one medium it wasn't quite enough for our family of 4. Defiantly not a single portion size int he photo! With the cost of the squash and the amount we each had we skip the squash and keep he rest of the recipe for the future."

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