Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Chicken Florentine Meatballs

Original Recipe: tasteofhome.com


      • 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
      • 1 medium spaghetti squash (about 4 pounds)


      • 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


              • 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 the squash in half lengthwise; discard the seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.
              • For the 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 the squash is cool enough to handle, use a fork to separate the strands. Serve with meatballs and sauce.

              PRO TIPS:

              • Place individual portions of cooled meatballs and squash in freezer containers. To use, partially thaw in the refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.