Description
These Italian-Style Chicken Meatballs are a healthy and flavorful twist on the classic dish, made with lean ground chicken, whole wheat breadcrumbs, fresh spinach, and Parmesan cheese. Baked to perfection with a savory tomato paste glaze, they pair beautifully with pasta, zucchini noodles, or can be enjoyed as a sandwich filling or appetizer.
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 and Prep: 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 bowl, beat the egg. 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 tomato paste, and finely chopped fresh parsley. Mix these ingredients well. Then fold in the finely chopped fresh spinach until evenly incorporated throughout the mixture.
- Shape and Arrange: Form the mixture into 12 evenly sized meatballs. Place them spaced apart in the prepared baking dish to ensure even cooking.
- Glaze the Meatballs: Whisk together the remaining 1 tablespoon of extra virgin olive oil and 1 tablespoon of tomato paste. Brush this mixture evenly over the tops of each meatball. This glaze adds moisture and flavor as the meatballs bake.
- Bake: Place the baking dish in the preheated oven and bake the meatballs for 18-22 minutes. Bake until the meatballs are cooked through, reaching an internal temperature of 165°F (74°C), and have a nice golden color on top.
- Serve: Serve the meatballs hot with your choice of sides such as cooked whole wheat pasta, zucchini noodles, vegetable noodles, or inside buns for sandwiches. They can also be served as appetizers with toothpicks if desired.
Notes
- Ensure the meatballs are spaced apart on the baking dish to cook evenly and avoid steaming.
- Use a meat thermometer to check for an internal temperature of 165°F (74°C) for safe consumption.
- For a lower fat version, choose lean ground chicken and use less olive oil in the glaze if preferred.
- Fresh spinach adds moisture and nutrients but can be substituted with kale or chard if desired.
- These meatballs freeze well; freeze cooked meatballs in an airtight container and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
