MEATBALLS - GROUND CHICKEN - Chicken Florentine Meatballs

Categories:
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:

Chicken Florentine Meatballs Taste of Home Ingredients
2	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
1 medium	spaghetti squash
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

Directions
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,
© Taste of Home 2014
2 of 2
Chicken Florentine Meatballs (continued)
Directions (continued)
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.

Nutritional Facts: 1 each 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. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2014

Recipe uploaded with Shop'NCook for iPhone.

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