Chicken Florentine Meatballs

By lily_bones

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

Prep: 40 min. Cook: 20 min.

Nutrition Facts: 3 meatballs with sauce and 2/3 cup squash equals 303 calories, 12 g fat (3 g saturated fat), 123 mg cholesterol, 617 mg sodium, 31 g carbohydrate, 7 g fiber, 22 g protein.

Ingredients

• SAUCE:
• 2 eggs, 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
• 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

Details

Servings 6

Preparation

Step 1

In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls.
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.
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.
When squash is cool enough to handle, use a fork to separate strands. Serve with meatballs and sauce. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.