If you’re on the hunt for a delightful yet nutritious meal that’s both versatile and easy to prepare, look no further than these Spinach Chicken Meatballs. Packed with flavor and nutrients, they’re the perfect addition to your dinner rotation or as a wholesome snack for the whole family!
Why You’ll Love This Recipe
- Healthy Indulgence: These meatballs combine lean protein with nutrient-rich spinach, offering a delicious way to get your greens.
- Simple Ingredients: Made with kitchen staples, you won’t have to hunt down exotic items to savor these beauties.
- Versatile Dish: Perfect over pasta, in wraps, or even on their own, these adaptable meatballs cater to every meal preference.
Ingredients You’ll Need
Let’s talk ingredients! Each one plays its crucial part in crafting these Spinach Chicken Meatballs, contributing to their vibrant flavor, moist texture, and inviting aroma.
- Chicken Breasts: Using either whole or ground chicken keeps these meatballs lean and juicy.
- Baby Spinach: Not only does it bring a pop of color, but it’s also packed with vitamins and minerals.
- Feta Cheese: Optional but recommended for a creamy texture and tangy flavor.
- Bread Crumbs: Panko style provides the perfect binding and a slightly airy feel.
- Garlic Cloves: Fresh is best for a punch of aromatic goodness.
- Egg: Acts as a binder, ensuring everything holds together beautifully.
- Minced Onion: Adds sweetness and depth once cooked to perfection.
- Olive Oil: Helps sauté ingredients while adding a touch of Mediterranean flair.
- Salt and Pepper: Essential for seasoning and enhancing all the natural flavors.
Variations
Feel free to experiment with these Spinach Chicken Meatballs! They’re incredibly flexible and can easily adapt to what you have on hand or cater to specific dietary needs.
- Cheese Swap: Try using Parmesan or ricotta for a different cheesy experience.
- Herb Boost: Add fresh basil or parsley to uplift the flavors and add a touch of freshness.
- Spicy Kick: Incorporate chili flakes or diced jalapeño for some added heat.
How to Make Spinach Chicken Meatballs
Step 1: Sauté the Onion and Spinach
Start by heating olive oil in a non-stick pan and sautéing the minced onion until it softens and turns a lovely golden brown, which should take about 5 minutes. Toss in the spinach and give it a quick stir until it wilts, enhancing the dish’s flavorful base.
Step 2: Blend It All Together
Transfer the cooked onion and spinach mixture into a food processor. Add the chicken, breadcrumbs, optional feta, egg, and your seasoning. Blend everything until you have a smooth, consistent paste that makes shaping a breeze.
Step 3: Shape and Cook
With wet hands to prevent sticking, shape the mixture into small, bite-sized meatballs. Arrange them on a parchment-lined baking tray and bake in a preheated oven at 200°C (400°F) for 15 minutes. For a quicker alternative, cook them in an air fryer for about 10 minutes.
Pro Tips for Making Spinach Chicken Meatballs
- Perfect Texture: Make sure to process the mix only until smooth; over-blending can make the meatballs too dense.
- Quick Prep: For even faster preparation, mince the onion and garlic together in a mini chopper.
- Even Cooking: Space the meatballs apart on the tray to ensure they cook evenly and get a nice crisp exterior.
- Ingredient Selection: Use fresh spinach rather than frozen to avoid excess moisture in the mix.
How to Serve Spinach Chicken Meatballs
Garnishes
A sprinkle of fresh parsley or a dash of chili flakes can elevate the visual appeal and add a fresh burst of flavor right before serving.
Side Dishes
Pair these meatballs with a simple tomato sauce pasta, a light quinoa salad, or sautéed vegetables for a well-rounded meal.
Creative Ways to Present
Try serving them on skewers as party appetizers or layer them in a sub sandwich with fresh greens and a dollop of tzatziki.
Make Ahead and Storage
Storing Leftovers
Keep any leftover meatballs in an airtight container in the fridge. They should stay fresh for up to three days, perfect for quick lunches or dinners.
Freezing
Freeze uncooked meatballs on a tray until solid before transferring them to a freezer bag. They can be stored for up to three months and cooked straight from frozen.
Reheating
To reheat, place the meatballs on a baking sheet in a preheated oven at 180°C (350°F) for about 10 minutes, or until they’re heated through.
FAQs
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Can I make these meatballs gluten-free?
Absolutely! Simply swap out the breadcrumbs for gluten-free breadcrumbs or crushed rice cakes.
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What can I use instead of an egg?
If you need to replace the egg, a mashed banana or flaxseed meal mixed with water can serve as a good alternative.
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Can I use other greens instead of spinach?
Yes, feel free to experiment with kale or Swiss chard for a slightly different flavor and texture.
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How do I keep the meatballs from drying out?
Ensure the mixture is moist but not watery. Baking time is key; avoid overbaking to keep them tender.
Final Thoughts
These Spinach Chicken Meatballs are sure to become a favorite in your culinary repertoire. They are wholesome, flexible, and utterly satisfying! Give them a try, and I promise you won’t be disappointed.
Print
Spinach Chicken Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes (air frying) / 15 minutes (baking)
- Total Time: 25-30 minutes
- Yield: 40 meatballs
- Category: Appetizer, Main Course
- Method: Air Frying
- Cuisine: Mediterranean, Healthy
- Diet: High Protein
Description
These flavorful spinach chicken meatballs are a healthy and versatile dish, packed with protein, vegetables, and feta cheese for added richness. Perfect for serving over pasta, in wraps, salads, or rice, they are easy to prepare and cooked quickly using an air fryer for a crispy exterior.
Ingredients
Meatballs
- 2 chicken breasts or 300g (10 ounces) ground chicken
Vegetables and Cheese
- 70 g baby spinach
- 60 g feta cheese (optional)
Dry Ingredients
- 50 g breadcrumbs (panko style)
Aromatics and Eggs
- 1 garlic clove
- 1 egg
- 1/2 onion, minced
Oil and Seasoning
- 1/2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Sauté the Onion: In a non-stick pan, cook the minced onion in olive oil over medium-high heat until it turns slightly brown and loses most of its water, approximately 5 minutes.
- Cook the Spinach: Add the baby spinach to the pan and cook until wilted and soft, about one minute, then remove from heat.
- Blend Ingredients: Transfer the cooked spinach and onion to a food processor. Add the chicken breasts (or ground chicken), breadcrumbs, feta cheese (if using), egg, salt, and pepper. Blend until a homogeneous mixture forms.
- Form Meatballs: Using your hands, shape the mixture into small meatballs and place them on a tray lined with parchment paper or a silicone mat.
- Cook the Meatballs: If using an air fryer, cook at 200°C (400°F) for 10 minutes until golden and cooked through. Alternatively, bake in a preheated oven at 200°C (400°F) for about 15 minutes.
Notes
- Serve these meatballs with tomato sauce pasta, in a sub or wrap, alongside a salad, or with rice for a complete meal.
- You can substitute fresh spinach with frozen spinach, just make sure to drain excess water before blending.
- Feta cheese adds a creamy, tangy flavor but can be omitted for a dairy-free option.
Nutrition
- Serving Size: 1 meatball (~10g)
- Calories: 26 kcal
- Sugar: 0.1 g
- Sodium: 42 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0.002 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 3 g
- Cholesterol: 13 mg
