Taste of Home
Chicken Florentine Meatballs
TOTAL TIME: Prep: 40 min. Cook: 20 min.
YIELD: 6 servings.
Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. —Diane Nemitz, Ludington, Michigan
Ingredients
-
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
-
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
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.
Nutrition Facts
1 serving: 272 calories, 12g fat (3g saturated fat), 115mg cholesterol, 635mg sodium, 25g carbohydrate (8g sugars, 6g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 0.500 fat.
© 2024 RDA Enthusiast Brands, LLC