Chicken Meatballs
Chicken Meatballs are tender and seasoned with classic Italian herbs and spices, while spinach adds a fresh touch. When served with tomato sauce, these meatballs become a perfect comfort food addition to pasta, sub sandwiches, or as a main dish.
Servings 12
Ingredients
- 1 pound ground chicken
- ½ cup whole wheat panko breadcrumbs
- ⅓ cup Parmesan cheese finely grated
- 2 Tbsp extra-virgin olive oil divided
- 1 large egg
- ½ Tsp onion powder
- ½ Tsp kosher salt
- 1 Tsp dried oregano
- ½ Tsp garlic powder
- ¼ Tsp red pepper flakes
- 2 Tbsp tomato paste divided
- 3 Tbsp flat-leaf parsley finely chopped
- 2 ½ cups fresh spinach lightly packed
- For Serving:Tomato sauce opt.
Instructions
- Position a rack in the upper third of your oven and preheat to 400°F. Lightly spray a 9x13-inch baking dish or a rimmed baking sheet with nonstick spray.
- In a large bowl, beat the egg. Add the chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, fresh parsley, and 1 tablespoon tomato paste. Finely chop the spinach and add it to the bowl.
- Using a fork or your hands, gently mix the ingredients until just combined, being careful not to pack the meat too tightly.
- Form the mixture into 12 meatballs and place them in the prepared baking dish, spacing them 1 inch apart so they don’t touch.
- In a small bowl, whisk together the remaining 1 tablespoon olive oil and 1 tablespoon tomato paste. It may not blend perfectly smooth, but it will bake up just fine. Brush this mixture over the meatballs.
- Bake in the upper third of the oven for 20 minutes, until fully cooked. Serve hot with pasta, zucchini noodles, or as desired!
Notes
TO STORE: Keep cooked and cooled leftovers in an airtight container in the refrigerator for up to 3 days.
TO REHEAT: To warm leftover refrigerated meatballs, bake them in a preheated 350°F oven until hot and steaming. For frozen meatballs, use 350°F if they're fully cooked or 400°F if they’re not. Place them in a nonstick-coated baking dish and bake from frozen: 25-30 minutes for cooked meatballs or 25-30 minutes for uncooked ones (ensure they reach 160°F).
TO FREEZE: Once baked, let the meatballs cool completely. Arrange them on a parchment-lined baking sheet and freeze until firm (about 1 hours). Transfer to a zip-top bag, remove excess air, and seal. You can also freeze uncooked meatballs using the same method. They’ll stay fresh for up to 3 months!