If you’ve been longing for a journey down the cobblestone streets of Italy without ever leaving your kitchen, these Italian-Style Chicken Meatballs are your ticket! With a blend of rich flavors and simple, wholesome ingredients, this dish transforms humble ground chicken into a masterpiece, perfect for any meal occasion.
Why You’ll Love This Recipe
- Flavor Explosion: The combination of Parmesan, garlic, and herbs brings big, bold flavors to your plate.
- Nutrient-Packed: Spinach adds a boost of vitamins without compromising taste.
- Versatile Serving Options: Whether with pasta, in a sandwich, or solo as an appetizer, these meatballs fit any dining occasion.
Ingredients You’ll Need
The magic of these Italian-Style Chicken Meatballs lies in their simplicity. Each ingredient plays a crucial role in creating the perfect taste, texture, and aroma that will have everyone asking for seconds!
- 1 large egg: Acts as a binder to keep the meatballs intact.
- 1 pound ground chicken (93% lean): Provides a lean, protein-rich base without excessive fat.
- ½ cup whole wheat panko breadcrumbs: Adds texture and a subtle nutty flavor.
- ⅓ cup Parmesan cheese, finely grated: Infuses rich, savory notes.
- 2 tablespoons extra-virgin olive oil, divided: Keeps the meatballs moist and adds a classic Italian touch.
- 1 teaspoon dried oregano: Brings that quintessential Italian herb aroma.
- ½ teaspoon garlic powder: Enhances the depth of flavor.
- ½ teaspoon onion powder: Complements the garlic and enhances the savoriness.
- ½ teaspoon kosher salt: Balances and enhances all the flavors.
- ¼ teaspoon red pepper flakes: Adds just a hint of heat for depth.
- 2 tablespoons tomato paste, divided: Adds richness and umami.
- 3 tablespoons flat-leaf parsley, finely chopped: Adds freshness and a pop of color.
- 2 ½ cups fresh spinach, lightly packed: Boosts nutrition and adds a vibrant green hue.
Variations
This recipe is all about personalization! Whether you’re catering to a specific dietary need or just itching to try something new, these delightful meatballs welcome your creativity.
- Gluten-Free: Substitute whole wheat breadcrumbs with gluten-free breadcrumbs without sacrificing texture.
- Spicy Kick: Double the red pepper flakes for those who enjoy a little extra heat.
How to Make Italian-Style Chicken Meatballs
Step 1: Prepare Your Baking Setup
Place a rack in the upper third of the oven and preheat to 400 degrees F. Line a 9×13-inch baking dish with nonstick cooking spray to ensure easy cleanup and even cooking.
Step 2: Mix and Form the Meatballs
In a large bowl, beat the egg. Add ground chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, and the seasonings. Mix in finely chopped spinach and parsley, keeping the mixture light to ensure tender meatballs. Shape into 12 even-sized meatballs and arrange on your baking dish.
Pro Tips for Making Italian-Style Chicken Meatballs
- Spinach Secret: Finely chop spinach to distribute evenly throughout the meatballs, ensuring every bite has a burst of green.
- Breadcrumb Blend: Whole wheat panko adds the best texture, but don’t hesitate to add your personal favorite breadcrumb mix for a twist.
- Brush Magic: The olive oil and tomato paste glaze keeps the exterior juicy and flavorful, so don’t skip this delightful step.
- Optimal Baking: Use the upper third of the oven to get an even golden finish!
How to Serve Italian-Style Chicken Meatballs
Garnishes
Dress up your Italian-Style Chicken Meatballs with freshly grated Parmesan and a sprinkle of chopped parsley for a burst of color and flavor.
Side Dishes
Pair these meatballs with whole wheat pasta tossed in tomato sauce for a classic Italian meal. Alternatively, use zucchini noodles for a low-carb option.
Creative Ways to Present
For fun gatherings, serve the meatballs on toothpicks as an appetizer. Slide into mini buns for sliders or wrap in a toasty pita with a yogurt sauce for a Mediterranean twist.
Make Ahead and Storage
Storing Leftovers
Store your cooked meatballs in an airtight container in the refrigerator for up to three days to keep them fresh and tasty.
Freezing
Freeze fully cooked or uncooked meatballs on a parchment-lined baking sheet before transferring to a bag for up to three months, providing a convenient meal option anytime.
Reheating
To reheat, warm in a 350-degree F oven until steaming, or a 400-degree F oven if reheating directly from frozen. Your meatballs will be as delightful as the day you made them!
FAQs
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Can I use a different type of meat for these meatballs?
Absolutely! Ground turkey or a lean ground beef would work wonderfully, though this might slightly alter the cooking time.
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What’s the best way to ensure my meatballs stay tender?
Mix lightly and avoid overworking the meat mixture. Keeping it airy allows the meatballs to be melt-in-your-mouth tender!
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How should I adjust the recipe for a larger crowd?
Simply double or triple the ingredients and cook in batches as necessary. The same cooking temperature and time work perfectly for larger amounts.
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Can I prepare the meatball mixture in advance?
Definitely! You can prepare the mixture up to a day ahead. Just keep it stored in the fridge until you’re ready to bake.
Final Thoughts
There you have it, a taste of Italy in the comfort of your home. Give these Italian-Style Chicken Meatballs a try and watch them become an everyday staple that your family and friends will rave about. Buon Appetito!
Print
Italian-Style Chicken Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Total Time: 35-37 minutes
- Yield: 12 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Italian-Style Chicken Meatballs are tender, flavorful, and health-conscious, made with ground chicken, fresh herbs, spinach, and seasoned with Italian spices. Baked to perfection and perfect for serving with pasta, vegetable noodles, or in sandwiches, these meatballs are a versatile and delicious meal option that combines wholesome ingredients with classic Italian flavors.
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, finely chopped
For Serving
- Tomato sauce
- Cooked whole wheat pasta, zucchini, or other vegetable noodles
- Buns for sandwiches
- Toothpicks for serving as an appetizer
Instructions
- Preheat oven: Place a rack in the upper third of the oven and preheat to 400°F. Lightly coat a 9×13-inch baking dish or rimmed baking sheet with nonstick cooking spray.
- Prepare meatball mixture: Beat the egg in a large bowl. Add ground chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, parsley, and 1 tablespoon tomato paste. Finely chop the spinach and add it to the bowl. Mix with a fork or your hands until well combined, taking care not to compact the meat.
- Shape meatballs: Divide the mixture into 12 equal portions and shape into meatballs. Arrange them on the prepared baking dish, leaving about 1 inch between each.
- Brush with tomato paste mixture: In a small bowl, whisk together remaining 1 tablespoon olive oil and 1 tablespoon tomato paste. Brush this over the tops of the meatballs.
- Bake: Bake in the preheated oven for 18 to 22 minutes until cooked through and golden brown.
- Serve: Serve hot with pasta, vegetable noodles, inside buns, or as desired.
Notes
- TO STORE: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- TO REHEAT: Warm in a 350°F oven until heated through, about 10-15 minutes. For frozen meatballs, bake at 350°F for 20-30 minutes, or until hot and cooked through.
- TO FREEZE: Fully cooked and cooled meatballs can be frozen on a parchment-lined tray for 1-2 hours, then transferred to a zip-top bag for up to 3 months. You can also freeze uncooked meatballs, then bake directly from frozen.
Nutrition
- Serving Size: 1 meatball (without pasta or sauce)
- Calories: 107 kcal
- Sugar: 1 g
- Sodium: 170 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
