Description
These Italian-Style Chicken Meatballs are a healthy, flavorful twist on a classic favorite. Made with lean ground chicken, whole wheat breadcrumbs, fresh spinach, and Parmesan cheese, they are seasoned with aromatic herbs and spices, then baked to juicy perfection. Quick to prepare and versatile, they can be served over whole wheat pasta, zucchini noodles, or even in sandwiches for a satisfying meal.
Ingredients
Scale
Meatball Mixture
- 1 large egg
- 1 pound ground chicken (93% lean or your preference)
- ½ cup whole wheat panko breadcrumbs
- â…“ cup finely grated Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 3 tablespoons finely chopped fresh parsley
- 2 ½ cups lightly packed fresh spinach, finely chopped
Topping and Serving
- 1 tablespoon extra virgin olive oil
- 1 tablespoon tomato paste
- Tomato sauce, for serving
- Cooked whole wheat pasta, zucchini noodles, or other vegetable noodles, for serving
- Buns for sandwiches (optional)
- Toothpicks, if serving as an appetizer (optional)
Instructions
- Preheat and Prepare Baking Dish. Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish or a rimmed baking sheet to prevent the meatballs from sticking during baking.
- Mix the Meatball Ingredients. In a large bowl, beat the egg until combined. Add the ground chicken, whole wheat panko breadcrumbs, finely grated Parmesan cheese, 1 tablespoon of extra virgin olive oil, dried oregano, garlic powder, onion powder, kosher salt, red pepper flakes, 1 tablespoon of tomato paste, and finely chopped fresh parsley. Mix everything thoroughly, then fold in the finely chopped fresh spinach until evenly distributed.
- Shape the Meatballs. Using your hands or a scoop, shape the mixture into 12 equal-sized meatballs. Arrange them spaced evenly in the prepared baking dish.
- Prepare Topping and Brush. In a small bowl, whisk together the remaining 1 tablespoon of olive oil with 1 tablespoon of tomato paste until smooth. Brush this mixture evenly over the tops of the meatballs to add moisture and flavor.
- Bake the Meatballs. Place the baking dish in the preheated oven and bake the meatballs for 18 to 22 minutes, or until they are cooked through and reach an internal temperature of 165°F (74°C). The meatballs should be lightly browned and firm to the touch.
- Serve. Serve the meatballs hot with your choice of sides such as cooked whole wheat pasta, zucchini noodles, or other vegetable noodles. Alternatively, place them in buns for a delicious sandwich or serve with toothpicks as appetizers with tomato sauce on the side.
Notes
- For a spicier kick, increase red pepper flakes according to taste.
- You can substitute ground chicken with ground turkey or lean ground beef if preferred.
- Make sure not to overmix the meatball mixture to keep them tender.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave before serving.
