Chicken Florentine Meatballs and Veggie Noodles - alive magazine
Fresh, healthy, and full of iron-rich spinach, chicken Florentine meatballs are a big hit for all ages. We scattered the meatballs with Parmesan to give it a hint of Italian.
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Ingredients
- 2 cups (500 mL) tightly packed baby spinach leaves
- 1 Tbsp (15 mL) extra-virgin olive oil, plus extra
- 1 cup (250 mL) finely chopped crimini mushrooms
- 1 medium onion, finely diced
- 1 large garlic clove, minced
- 2 Tbsp (30 mL) fresh minced tarragon
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) sea salt
- 1/2 tsp (2 mL) black pepper
- Zest from 1/2 lemon
- 1 1/2 lbs (750 g) ground organic chicken, breast meat only
- 2 large carrots
- 3 medium-sized zucchini
- 1/3 cup (80 mL) Parmesan
- 1/3 cup (80 mL) mixture of minced fresh parsley, mint, and basil
- Freshly ground black pepper
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