Ingredients​

• 2 large eggs, lightly beaten
• 1 package 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
• 500g chicken mince
• Sauce:
• 250g sliced fresh mushrooms
• 2 teaspoons olive oil
• 1 can diced tomatoes (800g)undrained
• 2 tablespoons minced fresh parsley
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

Directions​

1. In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls.
2. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400°F (200°C) for 20-25 minutes or until no longer pink.
3. 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.
4. Serve with steamed rice of choice or pasta of choice. Alternative cook squash or Zucchini in microwave, shred and use in place of carbs.