Description
These Chicken Florentine Meatballs combine tender ground chicken with spinach and Parmesan, baked to perfection and served over tender spaghetti squash with a savory tomato and mushroom sauce. This healthy, low-carb dish is perfect for a nutritious dinner that’s both flavorful and satisfying.
Ingredients
Scale
Meatballs
- 2 large eggs, lightly beaten
- 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
Spaghetti Squash
- 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
- Grated Parmesan cheese, optional for garnish
Instructions
- Prepare Meatball Mixture: In a large bowl, combine eggs, thawed and squeezed dry spinach, dry bread crumbs, grated Parmesan, dried minced onion, minced garlic, salt, and pepper. Crumble ground chicken over the mixture and mix thoroughly until well incorporated.
- Shape and Bake Meatballs: Form the mixture into 1-1/2 inch diameter meatballs and place them on a rack in a shallow baking pan. Bake uncovered in a preheated oven at 400 degrees Fahrenheit for 25 minutes or until the meatballs are no longer pink inside.
- Cook Spaghetti Squash: While the meatballs bake, cut the spaghetti squash in half lengthwise and discard seeds. Place cut side down on a microwave-safe plate and microwave uncovered on high for 18 minutes or until tender. When cool enough to handle, use a fork to shred the flesh into strands.
- Make the Sauce: In a large nonstick skillet, heat olive oil over medium heat and sauté sliced mushrooms until tender. Stir in diced tomatoes with their juice, tomato sauce, minced fresh parsley, minced garlic, dried oregano, and dried basil. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes until the sauce thickens slightly.
- Combine Meatballs with Sauce: Add the baked meatballs to the sauce and heat through thoroughly, allowing the flavors to meld for a few minutes.
- Serve: Plate the spaghetti squash strands and top with the meatballs and tomato mushroom sauce. Garnish with grated Parmesan cheese if desired and serve warm.
Notes
- To remove excess moisture from spinach, use a clean kitchen towel or paper towels to squeeze it dry after thawing.
- Microwave times for spaghetti squash may vary based on microwave wattage; test for tenderness with a fork.
- If preferred, meatballs can be pan-fried instead of baked, cooking them over medium heat until browned and cooked through.
- For a gluten-free version, substitute gluten-free bread crumbs.
- Fresh herbs can be used instead of dried for the sauce, adjusting quantities to taste.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 110 mg
