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
Scale
Meatballs
- 1 large egg
- 1 pound ground chicken (93% lean or your preference)
- ½ cup whole wheat panko breadcrumbs
- â…“ 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.
