There’s something truly comforting about a dish that brings bold, familiar flavors to the table in a wholesome way, and this Italian-Style Chicken Meatballs Recipe does exactly that. These meatballs are tender, packed with fresh spinach and Parmesan, and infused with vibrant herbs and spices that make every bite sing. Whether you’re serving them over a bed of pasta, tucked into a sandwich, or as a stand-alone appetizer, they offer a deliciously healthy twist on a classic favorite that’s sure to become a staple in your meal rotation.
Ingredients You’ll Need
Getting these Italian-style chicken meatballs just right is all about simple, quality ingredients working together for flavor, texture, and color. Each component adds something special—from the moisture and binding power of the egg to the freshness of parsley and spinach, and the cheesy hint of Parmesan.
- 1 large egg: Helps bind the meatballs while keeping them moist and tender.
- 1 pound ground chicken (93% lean or your preference): A lean and tasty protein base that keeps the meatballs light yet satisfying.
- ½ cup whole wheat panko breadcrumbs: Adds a gentle crunch and holds the mixture together without heaviness.
- ⅓ cup finely grated Parmesan cheese: Brings savory richness and depth to every bite.
- 2 tablespoons extra virgin olive oil, divided: One part binds while the rest adds a flavorful glaze on top.
- 1 teaspoon dried oregano: Offers an earthy, classic Italian herb note.
- ½ teaspoon garlic powder: For mellow, aromatic warmth.
- ½ teaspoon onion powder: Adds subtle sweetness and complexity.
- ½ teaspoon kosher salt: Enhances all the flavors beautifully.
- ¼ teaspoon red pepper flakes: Gives a gentle kick without overpowering.
- 2 tablespoons tomato paste, divided: Concentrated tomato flavor that brings color and umami punch.
- 3 tablespoons finely chopped fresh parsley: Brightens the dish with a fresh herbal lift.
- 2 ½ cups lightly packed fresh spinach, finely chopped: Sneaks in nutrients and vibrant green color while keeping each bite tender.
- Tomato sauce: To serve alongside or in, introducing saucy comfort.
- Cooked whole wheat pasta, zucchini noodles, or other vegetable noodles: Perfect for a meal complete with variety in textures and nutrients.
- Buns for sandwiches: Great for turning these meatballs into hearty, portable meals or fun sliders.
- Toothpicks (if serving as an appetizer): Makes serving and snacking easier and more elegant.
How to Make Italian-Style Chicken Meatballs Recipe
Step 1: Preheat and Prep
Start by heating your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish or a rimmed baking sheet. This ensures your meatballs cook evenly without sticking, making cleanup easy and preserving their perfect shape.
Step 2: Combine Meatball Ingredients
In a large bowl, beat the egg to cohesion before adding the ground chicken, breadcrumbs, Parmesan cheese, and the first tablespoon of olive oil. Sprinkle in oregano, garlic powder, onion powder, salt, and red pepper flakes for that classic Italian spice profile. Stir in one tablespoon of tomato paste and the fresh chopped parsley, then gently fold in the finely chopped spinach last to maintain its bright green color and delicate texture. Mixing all these ingredients thoroughly but carefully sets the stage for perfectly tender meatballs packed with flavor.
Step 3: Shape and Bake
Divide your mixture into 12 equal portions and roll each into a smooth ball. Arrange them spaced evenly in your prepared baking dish. Now, whisk together the remaining olive oil with the last of the tomato paste and brush this glossy mixture on top of each meatball; this step not only adds a touch of caramelized color when baked but also amps up the savory tomato essence. Pop them in the oven and bake for around 18 to 22 minutes until they’re cooked through and golden on top, tender and juicy inside.
How to Serve Italian-Style Chicken Meatballs Recipe
Garnishes
Fresh garnishes elevate your dish beautifully. Sprinkle some extra chopped parsley or a dusting of Parmesan cheese over the hot meatballs. A drizzle of good-quality extra virgin olive oil or a few torn fresh basil leaves can also lift the flavors and add an appealing freshness right at the end.
Side Dishes
This Italian-Style Chicken Meatballs Recipe pairs wonderfully with a variety of sides. Serve them atop hearty whole wheat pasta tossed in tomato sauce for a classic combo, or try lighter vegetable noodles like zucchini ribbons for a low-carb, colorful alternative. Garlic bread or a crisp green salad make for delightful additions to round out the meal.
Creative Ways to Present
Looking to impress or add a fun twist? Make meatball sliders with soft buns and fresh greens for a casual party platter. Skewer mini meatballs with toothpicks for easy appetizers, perfect for entertaining. You can even create a meatball “bowl” layered with creamy polenta or mashed potatoes for comforting, crowd-pleasing presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Italian-Style Chicken Meatballs are fantastic and can be stored in an airtight container in the refrigerator for up to 3 days. Keeping them covered tightly preserves moisture and flavor, so you can enjoy a quick meal or snack anytime.
Freezing
These meatballs freeze incredibly well! Arrange cooled meatballs in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. They’ll keep their quality for up to 3 months, offering a quick, flavorful meal whenever you need one.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) for about 10 minutes, or until warmed through to enjoy that fresh-baked flavor all over again. Microwave use is fine for a quicker option but be careful not to overheat and dry them out. Adding a spoonful of tomato sauce while reheating keeps them moist and delicious.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey will work just as well and offer a similar mild flavor. Just make sure to keep an eye on cooking time as it can vary slightly depending on the fat content.
Do I need to add spinach, or can I leave it out?
Spinach adds freshness, color, and nutrition, but if you’re not a fan, feel free to omit it or substitute with another leafy green like kale or Swiss chard finely chopped.
Can I make these meatballs gluten-free?
Yes, swap the whole wheat panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers to keep the texture nice while accommodating dietary needs.
How do I know when the meatballs are fully cooked?
Check that the internal temperature reaches 165°F (75°C) using a meat thermometer. They should be juicy and firm, with no pink inside when sliced.
Can I freeze the meatballs before baking?
Definitely! Shape the meatballs and freeze them on a tray, then transfer to a container. Bake directly from frozen but add a few extra minutes to the cooking time to ensure they’re cooked through.
Final Thoughts
There you have it—a deliciously simple yet flavorful Italian-Style Chicken Meatballs Recipe that’s versatile, wholesome, and bursting with fresh ingredients. Whether you’re feeding a crowd or enjoying a quiet dinner, these meatballs bring a little bit of Italy’s heartiness and warmth to your kitchen. So grab your apron and give this recipe a try; I promise it will quickly become one of your favorites to make and share!
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Italian-Style Chicken Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 meatballs (serves 12)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
This Italian-Style Chicken Meatballs recipe features tender and flavorful meatballs made with lean ground chicken, whole wheat breadcrumbs, Parmesan cheese, fresh spinach, and a mix of Italian seasonings. Baked to perfection and brushed with a savory tomato paste and olive oil glaze, these meatballs are versatile and perfect for serving with pasta, zucchini noodles, or as a sandwich filling.
Ingredients
Meatballs
- 1 large egg
- 1 pound ground chicken (93% lean or your preference)
- ½ cup whole wheat panko breadcrumbs
- ⅓ cup finely grated Parmesan cheese
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons tomato paste, divided
- 3 tablespoons finely chopped fresh parsley
- 2 ½ cups lightly packed fresh spinach, finely chopped
To Serve
- Tomato sauce
- Cooked whole wheat pasta, zucchini noodles, or other vegetable noodles
- Buns for sandwiches
- Toothpicks (if serving as an appetizer)
Instructions
- Preheat oven 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.
- Combine meatball ingredients. In a large mixing bowl, beat the egg thoroughly. 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 chopped fresh parsley. Mix everything well until evenly combined. Then fold in the finely chopped fresh spinach, ensuring it is evenly distributed throughout the mixture.
- Shape the meatballs. Using your hands, form the mixture into 12 evenly sized meatballs. Arrange them spaced apart on the prepared baking dish or baking sheet to ensure even cooking.
- Brush with glaze. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of tomato paste. Brush this mixture generously 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 fully cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C) for safety.
- Serve. Remove the meatballs from the oven and serve hot with your choice of sides such as cooked whole wheat pasta, zucchini noodles, or place them inside buns for delicious sandwiches. For appetizers, use toothpicks to serve the meatballs easily.
Notes
- You can substitute ground turkey for ground chicken if preferred.
- Make sure the spinach is finely chopped to blend well within the meatballs and add moisture.
- Adjust red pepper flakes to your heat preference or omit for milder flavor.
- Ensure meatballs are spaced well on the baking dish to cook evenly and brown nicely.
- This recipe yields 12 meatballs, perfect for a family meal or party appetizer.
