Description
Chicken Florentine Meatballs are tender ground chicken meatballs mixed with spinach, Parmesan, and herbs, baked to perfection and served over tender spaghetti squash with a rich tomato and mushroom sauce. This delicious low-carb, healthy meal combines classic Italian flavors in a gluten-free, protein-packed dish perfect for a comforting dinner.
Ingredients
Scale
Meatballs
- 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
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
Instructions
- Prepare Meatball Mixture: In a large bowl, combine eggs, thawed and squeezed spinach, bread crumbs, Parmesan cheese, dried minced onion, minced garlic, salt, and pepper. Crumble ground chicken over the mixture and mix well until evenly combined.
- Shape and Bake Meatballs: Shape the mixture into 1-1/2 inch meatballs and place them on a rack in a shallow baking pan. Bake uncovered at 400 degrees Fahrenheit for 25 minutes or until the meatballs are cooked through and 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 the squash is tender when pierced with a fork.
- Prepare Sauce: Meanwhile, in a large nonstick skillet, sauté the sliced mushrooms in olive oil over medium heat until tender. Stir in diced tomatoes with juice, tomato sauce, fresh parsley, minced garlic, oregano, and basil. Bring the sauce to a boil, then reduce heat and simmer uncovered for 10 minutes until slightly thickened.
- Combine Meatballs with Sauce: Add the baked meatballs to the sauce and heat through, allowing flavors to meld.
- Serve: When the spaghetti squash is cool enough to handle, use a fork to scrape out the flesh into strands. Serve the meatballs and sauce atop the spaghetti squash strands and garnish with extra grated Parmesan cheese if desired.
Notes
- Be sure to squeeze excess moisture out of the thawed spinach to prevent watery meatballs.
- Using a rack during baking helps the meatballs cook evenly and prevents sogginess.
- Spaghetti squash can also be roasted as an alternative to microwaving if preferred.
- For gluten-free version, replace dry bread crumbs with gluten-free crumbs or almond flour.
- Add red pepper flakes to the sauce for a spicy kick if desired.
- 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: 550 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 110 mg
