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
Units
Scale
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
