If you’re looking for a delightful twist on traditional meatballs, these Italian-Style Chicken Meatballs are sure to hit the spot! Light, flavorful, and super versatile, they’re perfect for a cozy family dinner or a crowd-pleasing appetizer.
Why You’ll Love This Recipe
- Healthy Choice: Made with lean ground chicken and fresh spinach, these meatballs are a nutritious alternative to traditional red meat options.
- Incredible Flavor: Infused with Parmesan, oregano, and a hint of garlic, every bite bursts with authentic Italian flavor.
- Versatile Delight: Can be served with pasta, in sandwiches, or as delightful appetizers on toothpicks.
- Quick and Easy: With just 35 minutes from start to finish, you have a delicious meal ready to go!
Ingredients You’ll Need
This recipe calls for simple yet impactful ingredients that come together to create a dish everyone will enjoy. Each component complements the others, enhancing both taste and texture for maximum deliciousness.
- 1 large egg: Acts as a binding agent, holding all the ingredients together.
- 1 pound ground chicken: Provides a lean yet tender base for the meatballs.
- ½ cup whole wheat panko breadcrumbs: Adds lightness and texture.
- ⅓ cup Parmesan cheese: Infuses a sharp and savory taste.
- 2 tablespoons extra-virgin olive oil: Keeps the meatballs moist and flavorful.
- 1 teaspoon dried oregano: Adds classic Italian herb notes.
- ½ teaspoon garlic powder and onion powder: Enhance savory depth.
- ½ teaspoon kosher salt and ¼ teaspoon red pepper flakes: Balance flavor with just the right touch of heat.
- 2 tablespoons tomato paste: Offers sweet and tangy undertones.
- 3 tablespoons flat-leaf parsley: Brings fresh, vibrant color and flavor.
- 2 ½ cups fresh spinach: Adds nutrients and a pop of green color.
Variations
Customizing these Italian-Style Chicken Meatballs is a breeze, allowing you to tailor them to suit any preference or dietary requirement. Here’s how to switch things up a bit!
- Gluten-Free Option: Use gluten-free breadcrumbs to accommodate those with gluten sensitivities.
- Spicy Twist: Add more red pepper flakes or a dash of hot sauce for extra heat.
- Cheesy Delight: Mix in mozzarella or provolone for a gooey center.
How to Make Italian-Style Chicken Meatballs
Step 1: Prepare the Baking Dish
Place a rack in the upper third of the oven and preheat it to 400 degrees F. Lightly coat a 9×13-inch baking dish or rimmed baking sheet with nonstick cooking spray to prevent the meatballs from sticking.
Step 2: Mix the Ingredients
In a large bowl, beat the egg, then add the ground chicken, breadcrumbs, Parmesan, one tablespoon of olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, parsley, and one tablespoon of tomato paste. Stir in the finely chopped spinach. Use a fork or your hands to mix until everything is well combined. Be gentle to avoid compacting the meat, which can make the meatballs tough.
Step 3: Shape and Bake
Shape the mixture into 12 meatballs and arrange them in the prepared baking dish, keeping them about an inch apart. Mix the remaining olive oil and tomato paste and brush this mixture over the tops of the meatballs. Bake them in the upper third of the oven for 18 to 22 minutes, or until cooked through. Serve them hot!
Pro Tips for Making Italian-Style Chicken Meatballs
- Perfect Mixture: Avoid compacting the meatballs too tightly, as this can make them dense. Gently mixing results in a tender texture.
- Even Cooking: Place meatballs an inch apart on the baking dish to allow even heat circulation, ensuring they’re done all the way through.
- Flavor Boost: Let the mixture sit for a few minutes before shaping into meatballs to allow the flavors to meld.
- Ingredient Selection: Always use fresh spinach and high-quality Parmesan for the best flavor impact.
How to Serve Italian-Style Chicken Meatballs
Garnishes
Garnish your Italian-Style Chicken Meatballs with freshly chopped parsley and a sprinkle of extra Parmesan for a beautiful and delicious finish.
Side Dishes
These meatballs pair excellently with whole wheat pasta, zucchini noodles, or serve them on hoagie buns for a hearty sandwich. Don’t forget a side of fresh salad to balance the meal!
Creative Ways to Present
For an appetizer, serve these meatballs with toothpicks alongside a rich tomato dipping sauce. Display them atop a bed of spiralized veggies for an appealing and nutritious platter.
Make Ahead and Storage
Storing Leftovers
Keep leftover meatballs in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days, making them ideal for quick weeknight meals.
Freezing
After cooking, allow the meatballs to cool, then place them on a parchment-lined tray to freeze. Once frozen, transfer them to a zip-top bag for storage up to 3 months.
Reheating
To reheat, warm them in a 350-degree F oven until heated through. For frozen meatballs, bake directly from the freezer at 350 degrees until hot, ensuring they reach an internal temperature of 160 degrees F.
FAQs
-
Can I use turkey instead of chicken?
Yes, ground turkey works well as a substitute, providing a similar texture and flavor profile while still being lean and healthy.
-
What can I use instead of panko breadcrumbs?
You can substitute panko with regular breadcrumbs or even crushed whole grain crackers for a similar binding effect.
-
How do I prevent the meatballs from drying out?
Ensure not to overbake and consider adding a touch more olive oil or cheese to the mixture to help retain moisture.
-
Are these meatballs keto-friendly?
For a keto variation, substitute the breadcrumbs with almond flour and ensure all other components fit within your carb limits.
Final Thoughts
Ready to whip up a batch of Italian-Style Chicken Meatballs? Give this recipe a try and enjoy a taste of Italy in your very own kitchen. Your taste buds (and dinner guests) will thank you!
Print
Italian-Style Chicken Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Total Time: 35-40 minutes
- Yield: 12 meatballs 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
These flavorful Italian-style chicken meatballs are made with lean ground chicken, fresh herbs, and spinach, then baked to perfection. Perfect as an appetizer, served with pasta, inside a bun, or as a healthy snack, they are easy to prepare and full of savory goodness.
Ingredients
Meatball Mixture
- 1 large egg
- 1 pound ground chicken (93% lean)
- 1/2 cup whole wheat panko breadcrumbs
- 1/3 cup Parmesan cheese finely grated
- 2 tablespoons extra-virgin olive oil divided
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste divided
- 3 tablespoons flat-leaf parsley finely chopped
- 2 1/2 cups fresh spinach lightly packed, chopped small
For Serving
- Tomato sauce
- Cooked whole wheat pasta, zucchini noodles, or other vegetable noodles
- Buns for sandwiches
- Toothpicks to serve as an appetizer
Instructions
- Preheat oven: Place a rack in the upper third of the oven and preheat to 400°F (200°C). Lightly coat a 9×13-inch baking dish or rimmed baking sheet with nonstick cooking spray.
- Mix ingredients: Beat the egg in a large bowl. Add the ground chicken, panko breadcrumbs, grated Parmesan, 1 tablespoon of olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, 1 tablespoon of tomato paste, chopped parsley, and chopped spinach. Mix with a fork or your hands until well combined, being careful not to overmix or compact the mixture.
- Shape meatballs: Divide the mixture into 12 equal portions and shape into meatballs. Arrange them in the prepared baking dish, spaced about 1 inch apart to prevent sticking.
- Prepare topping: Whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of tomato paste in a small bowl. Brush this mixture over the top of the meatballs.
- Bake: Bake in the upper third of the oven for 18-22 minutes until cooked through and golden. Serve hot as desired.
Notes
- TO STORE: Store cooked and cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- TO REHEAT: Warm leftovers in a 350°F (175°C) oven until heated through, approximately 15 minutes. For frozen meatballs, reheat at 350°F (175°C) for 20-30 minutes, ensuring they reach an internal temperature of 160°F (71°C).
- TO FREEZE: Let baked meatballs cool completely, then freeze on a parchment-lined tray until firm (1-2 hours), transfer to a ziptop bag, and store up to 3 months.
Nutrition
- Serving Size: 1 meatball (without pasta or sauce)
- Calories: 107 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 50 mg
