Description
These Italian-Style Chicken Meatballs are a flavorful, healthier twist on the classic meatball recipe. Made with lean ground chicken, whole wheat panko, fresh spinach, and Parmesan cheese, they are baked to perfection and brushed with a savory tomato paste and olive oil glaze. Perfect served with pasta, vegetable noodles, or in a sandwich, these meatballs offer a delicious and versatile meal option.
Ingredients
Scale
Meatballs
- 1 large egg
- 1 pound ground chicken (93% lean)
- ½ cup whole wheat panko breadcrumbs
- ⅓ cup Parmesan cheese, finely grated
- 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 flat-leaf parsley, finely chopped
- 2 ½ cups fresh spinach, lightly packed
For Serving
- Tomato sauce
- Cooked whole wheat pasta, zucchini, or other vegetable noodles
- Buns for sandwiches
- Toothpicks (if serving as an appetizer)
Instructions
- Preheat Oven and Prepare Baking Dish: Place a rack in the upper third of your oven and preheat to 400°F. Lightly coat a 9×13-inch baking dish or rimmed baking sheet with nonstick cooking spray to prevent sticking.
- Mix Ingredients: In a large bowl, beat the egg. Add ground chicken, whole wheat panko breadcrumbs, Parmesan cheese, 1 tablespoon of olive oil, dried oregano, garlic powder, onion powder, kosher salt, red pepper flakes, fresh parsley, and 1 tablespoon of tomato paste. Finely chop the fresh spinach into small bits and add to the bowl.
- Combine Gently: Using a fork or your hands, mix all the ingredients together until well combined. Be careful not to overwork the meat mixture to keep the meatballs tender and light.
- Shape Meatballs: Form the mixture into 12 evenly sized meatballs. Arrange them in the prepared baking dish about 1 inch apart, ensuring they do not touch each other to allow even baking.
- Prepare Glaze and Brush: In a small bowl, whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of tomato paste. The mixture won’t be perfectly smooth but will create a flavorful glaze. Brush this mixture evenly over the tops of the meatballs.
- Bake: Place the meatballs in the upper third of the oven. Bake for 18 to 22 minutes until fully cooked through and golden on top.
- Serve: Serve hot with your choice of cooked whole wheat pasta, zucchini noodles, inside buns for sandwiches, or even with toothpicks as an appetizer. Add tomato sauce as desired.
Notes
- For best texture, do not compact the meat mixture while mixing or shaping meatballs.
- Glazing the meatballs with olive oil and tomato paste adds moisture and a beautiful color but is optional.
- To make this recipe gluten-free, substitute whole wheat panko with gluten-free breadcrumbs.
- Use fresh herbs when possible to enhance flavor.
- Meatballs can be made ahead and refrigerated for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the refrigerator for 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 meatball
- Calories: 110
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 55 mg
