Chicken Florentine Meatballs
These chicken florentine meatballs are a delicious, healthy option featuring lean protein, spinach, and flavorful Italian-inspired ingredients, served with spaghetti squash for a low-carb, hearty meal.
Ingredients
- 2 large eggs, lightly beaten
- 1 package frozen chopped spinach, thawed and squeezed dry (10 ounces)
- 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 (about 4 pounds)
- 1/2 pound sliced fresh mushrooms
- 2 teaspoons olive oil
- 1 can diced tomatoes, undrained (14-1/2 ounces)
- 1 can tomato sauce (8 ounces)
- 2 tablespoons minced fresh parsley
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Grated Parmesan cheese, optional
Instructions
- Preheat your oven to 400°F (200°C). Line a shallow baking pan with a rack and set aside.
- In a large bowl, whisk together the eggs, spinach, breadcrumbs, Parmesan cheese, dried onion, garlic, salt, and pepper. Add the ground chicken and mix well until fully combined. Shape the mixture into 1 1/2-inch meatballs and place them on the prepared rack.
- Bake the meatballs uncovered for 20–25 minutes until they’re no longer pink in the center and reach an internal temperature of 165°F.
- Meanwhile, prepare the spaghetti squash. Cut it lengthwise and scoop out the seeds, then place each half cut-side down on a microwave-safe plate. Microwave on high for 15–18 minutes until tender.
- As the squash cooks, heat olive oil in a nonstick skillet over medium heat. Saute the mushrooms until they soften and release their juices, about 5 minutes. Stir in the diced tomatoes, tomato sauce, parsley, garlic, oregano, and basil. Bring to a boil, then lower the heat and simmer for 8–10 minutes, allowing the flavors to meld.
- Once the sauce thickens slightly, add the baked meatballs to the pan and heat through for 2–3 minutes.
- Use a fork to scrape the spaghetti squash into strands. Serve the meatballs and sauce over the squash, garnished with additional Parmesan cheese if desired.