Chicken Florentine Meatballs |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. â Diane Nemitz, Ludington, Michigan 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.
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