Italian-Style Chicken Meatballs
Juicy, oven-baked chicken meatballs flavored with Parmesan, herbs, and spinach.
Servings: 12 meatballs
Ingredients
- 1 large egg
- 1 pound ground chicken about 93% lean
- 1/2 cup whole wheat panko breadcrumbs
- 1/3 cup Parmesan cheese finely grated
- 2 tablespoons extra-virgin olive oil divided
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste divided
- 3 tablespoons flat-leaf parsley finely chopped
- 2 1/2 cups fresh spinach lightly packed, finely chopped
- tomato sauce (for serving)
- cooked whole wheat pasta, zucchini, or other vegetable noodles (for serving)
- buns (for sandwiches, optional)
- toothpicks (to serve as an appetizer, optional)
Instructions
- Position a rack in the upper third of the oven and preheat to 400°F (200°C). Lightly coat a 9×13-inch baking dish or a rimmed baking sheet with nonstick spray.
- Beat the egg in a large bowl. Add the ground chicken, whole wheat panko, grated Parmesan, 1 tablespoon olive oil, dried oregano, garlic powder, onion powder, kosher salt, red pepper flakes, chopped parsley, and 1 tablespoon tomato paste.
- Finely chop the spinach until in small bits, then add it to the bowl.
- Using a fork or your hands, gently mix until the ingredients are evenly combined without compacting the meat.
- Shape the mixture into 12 evenly sized meatballs and arrange them about 1 inch apart in the prepared dish so they don’t touch.
- In a small bowl, whisk the remaining 1 tablespoon olive oil with the remaining 1 tablespoon tomato paste (it may not be perfectly smooth). Brush or spoon this mixture over the tops of the meatballs.
- Bake the meatballs in the upper third of the oven for 18 to 22 minutes, until cooked through (internal temperature 165°F) and lightly browned.
- Serve hot with tomato sauce and pasta, zucchini noodles, in buns for sandwiches, or with toothpicks as an appetizer.
Equipment
- Large Bowl
- 9x13-inch baking dish or rimmed baking sheet
- Measuring cups and spoons
- fork or hands for mixing
- small bowl
- pastry brush or spoon
- Knife and cutting board
Notes
- Store cooked, cooled leftovers in an airtight container in the refrigerator up to 3 days.
- Reheat refrigerated meatballs in a 350°F oven until heated through.
- To reheat frozen cooked meatballs, bake at 350°F until hot; for frozen uncooked meatballs, bake at 400°F until internal temperature is 160°F.
- To freeze, cool baked meatballs, freeze on a parchment-lined sheet until firm, then transfer to a zip-top bag for up to 3 months.