Chicken Florentine Meatballs

  • Recipe Single Image
  • Recipe : Chicken Florentine Meatballs
  • Category : Freezable Meals
  • Sub Category : Freezable Chicken Recipes

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


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

Step by Step method

    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.
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