Description
These Italian-Style Chicken Meatballs are a healthy and flavorful option for a quick and easy meal! Made with lean ground chicken, whole wheat breadcrumbs, and Parmesan cheese, they’re baked to perfection and bursting with Italian flavors. Enjoy them with your favorite pasta, zucchini noodles, or in a sandwich!
Ingredients
Units
Scale
- 1 large egg
- 1 pound ground chicken (93% lean or your preference)
- 1/2 cup whole wheat panko breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- 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 finely chopped fresh parsley
- 2 1/2 cups lightly packed fresh spinach, finely chopped
Serving Suggestions:
- 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 oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish or rimmed baking sheet.
- Combine Meatball Ingredients: In a large bowl, beat the egg. Add ground chicken, breadcrumbs, Parmesan cheese, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, 1 tablespoon tomato paste, and parsley. Mix well, then add finely chopped spinach and combine.
- Shape and Bake: Shape the mixture into 12 meatballs and arrange them in the prepared baking dish, spacing them apart. Whisk together remaining olive oil and tomato paste. Brush over the meatballs. Bake for 18-22 minutes, or until cooked through.
- Serve: Serve hot with your chosen sides, such as pasta, zucchini noodles, or in a sandwich.
Notes
- Storage: Store cooked meatballs in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat meatballs in a 350°F (177°C) oven until warmed through. If reheating from frozen, bake at 350°F (177°C) for cooked meatballs or 400°F (200°C) for uncooked meatballs until heated through.
- Freezing: Freeze cooked or uncooked meatballs in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
Nutrition
- Serving Size: 1 meatball
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
