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
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, 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
