Recipe Background
Who knew so many different variations of meatballs existed?! We can tell you we sure didn't know that, but we're the opposite of mad about it. In fact, dishes as tasty as Chicken Florentine Meatballs bring us so much joy that we can hardly contain it! Like, who could possibly be upset when a big plate of spaghetti squash loaded with tender veggies and tangy red sauce, starring the juicy chicken-filled meatballs, is sitting right in front of you?! You'd have to be having the worst day ever for that to be the case. Chicken Florentine Meatballs are just so tasty; they make us so excited that we just can't hide it! Come join in on the fun!
Who knew so many different variations of meatballs existed?! We can tell you we sure didn't know that, but we're the opposite of mad about it. In fact, dishes as tasty as Chicken Florentine Meatballs bring us so much joy that we can hardly contain it! Like, who could possibly be upset when a big plate of spaghetti squash loaded with tender veggies and tangy red sauce, starring the juicy chicken-filled meatballs, is sitting right in front of you?! You'd have to be having the worst day ever for that to be the case. Chicken Florentine Meatballs are just so tasty; they make us so excited that we just can't hide it! Come join in on the fun!
Ingredients
For the meatballs:
- 2 large eggs lightly beaten
- 1 (10-ounce) package frozen chopped spinach thawed and squeezed dry
- 1/2 cup dry breadcrumbs
- 1/4 cup parmesan cheese grated
- 1 tablespoon dried minced onion
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound ground chicken
- 1 medium spaghetti squash
For the sauce:
- 2 teaspoons olive oil
- 1/2 pound fresh mushrooms sliced
- 1 (14.5-ounce) can diced tomatoes undrained
- 1 (8-ounce) can tomato sauce
- 2 tablespoons fresh parsley minced
- 1 clove garlic minced
- 1 teaspoon oregano
- 1 teaspoon basil
Directions
- Preheat the oven to 400 degrees F.
- Place a wire rack at the bottom of a shallow baking pan.
- In a large bowl, combine the eggs, the spinach, the breadcrumbs, the cheese, the onion, the garlic, the salt, and the pepper.
- Crumble the chicken over the egg mixture and mix well.
- Shape the chicken mixture into 1 1/2-inch balls.
- Place the meatballs onto the rack in the prepared baking pan and bake the meatballs until they are no longer pink and have reached an internal temperature of 170 degrees F, about 20-25 minutes.
- Cut the squash in half lengthwise and discard the seeds.
- Place the squash, cut-side down, on a microwave-safe plate and microwave on high, uncovered, until it is tender, about 15-18 minutes.
- While the meatballs are baking, heat a large nonstick skillet over medium heat and add the oil.
- Add the mushrooms to the skillet and cook until they are tender.
- Add the diced tomatoes, the tomato sauce, the parsley, the garlic, the oregano, and the basil to the mushrooms and stir to combine.
- Bring the mushroom mixture to a boil and reduce the heat.
- Simmer the mushroom mixture, uncovered, until it has slightly thickened, about 8-10 minutes.
- Add the meatballs to the sauce and cook until they are heated through.
- When the squash is cool enough to handle, use a fork to separate it into strands.
- Serve.
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