Chicken Florentine Meatballs
From pleclare 14 years ago
- 20 minutes to make
- Serves 6
Served over spaghetti squash or spaghetti,these tender meatballs in a chunky tomsto sauce are tops in flavor.
Ingredients
- 2 eggs,beaten shopping list
- 1 pkg(10oz) frozen chopped spinach,thawed and squeezed dry shopping list
- 1/2 c dry bread crumbs shopping list
- 1/4 c grated parmesan cheese shopping list
- 1 Tbs dried minced onion shopping list
- 1 garlic clove,minced shopping list
- 1/4 tsp salt shopping list
- 1/8 tsp pepper shopping list
- 1 lb. ground chicken shopping list
- 1 med. spaghetti squash(or use regular spaghetti) shopping list
- Sauce: shopping list
- 1/2 lb sliced mushrooms shopping list
- 2 tsp olive oil shopping list
- 1 can(14-1/2 oz) diced tomatoes,undrained shopping list
- 1 can (8oz0 tomato sauce shopping list
- 2 Tbs minced fresh parsley shopping list
- 1 garlic clove,minced shopping list
- 1 tsp dried oregano shopping list
- 1 tsp dried basil shopping list
How to make it
- In large bowl,combine first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2" balls.
- Place meatballs on rack in shallow baking pan. Bake,uncovered at 400 degrees for 20-25 mins or till no longer pink. Meanwhie cut squash (if using in half lengthwise,discard seeds. Place squash cut side down on microwave-safe plate. Microwave,uncovered,on high for 15-18 mins or till tender.
- For sauce,in large nonstick skillet,saute mushrooms in oil till tender. Stir in remaining ingredients. Bring to boil. Reduce heat;simmer,uncovered,for 8-10 mins or till slightly thickened. Add meatballs and heat through.
- When squash is cool enough to handle ,use fork to seperate strands. Serve with meatballs and sauce.
- We like regular spaghetti with this because we are pasta people.
People Who Like This Dish 4
- a1patti Salem, MA
- dollhead Mechanicville, US
- kathleen34 Oak Park, IL
- crazeecndn Edmonton, CA
- marpar Copenhagen, DK
- pleclare Framingham, MA
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The Rating
Reviewed by 3 people-
Sounds sooo good & you know I never thought to use spaghetti squash like a pasta. I love it but I usually cook it the same way as this & eat it plain with salt & butter. I'll have to try it. Your sauce also sounds wonderful. Thanks & 5 forks
brianna
in loved it
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