These spinach and chicken meatballs are packed with flavor, thanks to the fresh parsley and two kinds of cheese. They’re quick and easy to make, perfect for a healthy meal. Serve them with your favorite pasta, tossed in olive oil and parmesan or creamy Alfredo sauce.
INGREDIENTS
1 pound ground chicken
2 cups finely chopped spinach (about one 5-ounce container)
2 tablespoons fresh parsley, chopped
3 cloves garlic, minced
¼ cup red onion, chopped
½ cup Panko breadcrumbs (substitute regular breadcrumbs or gluten-free ground oats)
¼ cup shredded parmesan cheese
¼ cup crumbled feta cheese
½ teaspoon salt
¼ teaspoon pepper
1 egg, lightly beaten
INSTRUCTIONS
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Prepare the ingredients: chop the spinach, parsley, red onion, and garlic. Measure the breadcrumbs, cheeses, salt, and pepper. Beat the egg.
- In a large bowl, combine the ground chicken with all the ingredients except for the egg. Stir until everything is evenly mixed. Add the egg and mix until the mixture comes together.
- Roll the mixture into 1.5-inch meatballs, making about 15 in total.
- Arrange the meatballs in a single layer on the prepared baking sheet. Bake for 25 to 30 minutes, flipping halfway through, until golden brown and fully cooked. To check, use a meat thermometer; the internal temperature should be at least 165°F.
- Serve the meatballs on their own with a dipping sauce, over pasta with olive oil and parmesan, in a meatball sub, or as part of a salad or grain bowl.
NOTES
- For crispier meatballs, pan-fry them for a few minutes before baking. Heat olive oil in a skillet and cook the meatballs for a few minutes on each side, then finish baking in the oven.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet with a little olive oil, covering with a lid and cooking on each side until heated through.
- To freeze, fully cook the meatballs, let them cool, then transfer to freezer bags or containers, layering with parchment paper if needed. Freeze for up to 3 months. Thaw in the fridge or reheat from frozen in your choice of sauce until warmed through.
Nutrition (per meatball)
Calories: 72
Carbs: 2g
Protein: 7g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 41mg
Sodium: 176mg
Potassium: 202mg
Fiber: 1g
Sugar: 1g
Vitamin A: 461IU
Vitamin C: 2mg
Calcium: 41mg
