Chicken Florentine Meatballs

Baked chicken meatballs are a weeknight favorite in our house because they’re quick, protein-packed and endlessly customizable. If you’re looking for a new meatball dinner idea, these chicken Florentine meatballs take inspiration from the classic Italian dish, turning it into a family-friendly meal that’s both hearty and healthy.

The chicken meatballs are full of flavor from spinach, grated Parmesan, onion and garlic. After baking them to golden perfection, you’ll smother them in a rich, from-scratch tomato and mushroom sauce and serve them over spaghetti squash to make a filling, veggie-packed dinner. With this recipe, it’s easy to sneak in not just one but three servings of vegetables, all while serving flavors the whole family will love.

What is chicken Florentine?

Chicken Florentine is an Italian dish made with chicken and spinach—“Florentine” simply means “in the style of Florence,” the capital city of Tuscany. Traditional recipes often feature whole chicken breasts with a creamy sauce, similar to our chicken with Florentine sauce recipe.

These chicken Florentine meatballs are just a lightened-up version of the classic, with spinach-and-chicken meatballs in a savory tomato-mushroom sauce. If you can’t get enough of the flavor combo, we also have ideas for chicken Florentine in casserole and soup form!

Ingredients for Chicken Florentine Meatballs

• Eggs: Eggs help bind the meatballs so they hold together while baking. They also add moisture to the meat mixture to keep them juicy and tender.
• Frozen spinach: You can’t have chicken Florentine without spinach! We use frozen spinach for convenience, which you’ll need to thaw and squeeze dry before adding to the meatballs. If you’d rather use fresh spinach, roughly double the amount (it’ll cook down), chop it finely and saute or steam it. Let it cool, then squeeze out excess moisture so your meatballs don’t end up soggy.
• Bread crumbs: Bread crumbs in the meat mixture absorb excess moisture for better structure. Plain white bread crumbs work, but you can use whole wheat bread crumbs or panko instead for added depth.
• Parmesan cheese: Use grated, not shredded, cheese in the meatball mix so it blends seamlessly and makes the meatballs easier to roll.
• Seasonings: Fresh garlic and dried minced onion bring a savory aroma, while fresh and dried herbs deliver classic Italian flavor.
• Ground chicken: Choose 99% lean ground white meat for the lightest option, or a mix of dark and white meat for extra flavor and juiciness.
• Spaghetti squash: Swapping pasta with spaghetti squash is my favorite easy way to eat more veggies. The stringy flesh is a naturally low-calorie, nutrient-packed alternative to pasta.
• Mushrooms: Fresh mushrooms add a meaty texture to the tomato-based sauce. Cremini or white button mushrooms work best—simply slice them and saute them in olive oil to start building rich umami for the sauce.
• Canned tomatoes: A mix of diced tomatoes and tomato sauce creates a rich, flavorful base for the homemade sauce.

Directions

Step 1: Prepare the meatballs

Preheat the oven to 400°F. In a large mixing bowl, combine the eggs, spinach, bread crumbs, grated Parmesan, dried minced onion, one minced garlic clove, salt and pepper. Crumble the ground chicken over the mixture and gently mix until everything is well combined.

Shape the mixture into 1-1/2 inch meatballs and place them on a rack set in a shallow baking pan.

Editor’s Tip: Using a rack allows air to circulate around the meatballs so they bake evenly. If you don’t have a rack that fits, just line your sheet pan with parchment paper.

Step 2: Bake the meatballs

Bake the meatballs, uncovered, for 20 to 25 minutes or until they’re no longer pink in the center.

Editor’s Tip: Chicken should be cooked to an internal temperature of 165º, so these meatballs can be removed from the oven when they read 160°.

Step 3: Cook the squash

While the meatballs bake, cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds. Place the squash cut side down on a microwave-safe plate.

Microwave the squash, uncovered, on high for 15 to 18 minutes until the flesh is tender when pierced with a fork or paring knife.

Step 4: Make the sauce

Heat 2 teaspoons of olive oil in a large nonstick skillet over medium heat. Add the mushrooms and saute them until they’re tender. Stir in the canned tomatoes, parsley and dried herbs. Bring the mixture to a boil, then reduce the heat and simmer it, uncovered, for 8 to 10 minutes or until it’s slightly thickened.

Editor’s Tip: Taste the sauce before adding the meatballs and squash. If it’s too acidic, stir in a pinch of sugar for balance.

Step 5: Finish and serve

Gently stir the baked meatballs into the sauce to heat them through.

When the squash is cool enough to handle, use a fork to separate the flesh into strands. Serve the meatballs and sauce over the spaghetti squash. If desired, garnish servings with extra grated Parmesan.

Recipe Variations

• Add extra veggies to the sauce: Saute chopped bell peppers, zucchini or carrots along with the mushrooms for more color, texture and nutrition.
• Try another meat: Instead of ground chicken, try ground turkey for a lean option with a slightly different flavor, or use ground beef or pork for richer, juicier meatballs. Adjust the baking time to ensure your meatballs reach the correct internal temperature.
• Make the sauce spicy: Add a pinch of red pepper flakes to the sauce while it simmers for a subtle kick of heat.
• Swap out the squash: Serve the meatballs and sauce over zucchini noodles for another low-carb option, or pair them with pasta for a more traditional comfort food meal.
• Enjoy them sandwich-style: To make lightened-up meatball subs, pile meatballs and sauce onto a split French bread loaf, top them with your favorite melty cheese, and broil them until the cheese is melted and bubbly.

How to Store Chicken Florentine Meatballs

Allow the meatballs and sauce to cool completely, then store them in an airtight container for up to four days. Store leftover spaghetti squash in a separate container to prevent it from getting mushy.

Can you freeze chicken Florentine meatballs?

Yes, you can freeze the meatballs and sauce for up to three months. You can freeze spaghetti squash, but store it separately for the best texture. Once cooled, divide the meatballs and sauce into smaller portions and store them in freezer-safe containers. Thaw them overnight in the refrigerator before reheating them.

How do you reheat chicken Florentine meatballs?

To reheat chicken Florentine meatballs, combine a portion of meatballs, sauce and spaghetti squash in a microwave-safe dish and heat them until they’re warmed through. The stovetop works, too. Gently warm the meatballs and sauce in a skillet or saucepan over medium-low heat, adding a splash of water or broth to loosen the sauce if it’s too thick.

Chicken Florentine Meatball Tips

Can I use a different ground meat?

Absolutely! This recipe uses ground chicken to capture the classic chicken Florentine flavor, but you can easily swap in ground turkey for another lean option, or use ground beef or pork. Fattier meats typically require a slightly longer baking time, so adjust accordingly.

Can I serve this with regular pasta instead of spaghetti squash?

Yes, these chicken Florentine meatballs are just as delicious served over regular pasta as they are served over spaghetti squash. Feel free to serve them with your favorite type of pasta, like spaghetti, fettuccine or penne.

What can you serve with chicken Florentine meatballs?

We love serving these meatballs over spaghetti squash to make a nutritious, veggie-packed meal. For a heartier option, swap in freshly cooked spaghetti or fettuccine, or serve the meatballs with rice or quinoa. Round out the plate with a simple green salad and some crusty bread to soak up the savory sauce.