If you are craving a comforting, flavorful dish with a healthy twist, this Italian-Style Chicken Meatballs Recipe is exactly what you need. These tender, juicy meatballs are packed with savory herbs, Parmesan, and fresh spinach, all baked to perfection with a glossy tomato paste glaze that gives them a delightful pop of color and richness. Whether you want a cozy weeknight dinner or an impressive appetizer for your next gathering, this recipe delivers big on taste and satisfaction, proving that healthy can absolutely mean delicious.
Ingredients You’ll Need
Simple, wholesome ingredients come together effortlessly to create these mouthwatering chicken meatballs. Each one plays an important role, from adding moisture and binding the mixture, to infusing flavor and a lovely texture that keeps every bite tender and juicy.
- 1 large egg: Acts as the perfect binder, helping the meatballs hold their shape without drying out.
- 1 pound ground chicken (93% lean or your preference): A lean protein base that’s mild in flavor and easy to season.
- ½ cup whole wheat panko breadcrumbs: Adds lightness and texture while soaking up moisture to keep meatballs tender.
- â…“ cup finely grated Parmesan cheese: Brings a salty, nutty depth of flavor that enhances the chicken beautifully.
- 2 tablespoons extra virgin olive oil, divided: Adds richness and helps with browning, plus a touch of fruity vibrancy.
- 1 teaspoon dried oregano: Imparts a classic Italian herbal note that pairs perfectly with tomato and cheese.
- ½ teaspoon garlic powder: Gives a punch of savory garlic flavor thoughtfully balanced for subtlety.
- ½ teaspoon onion powder: Adds a mild sweetness and complexity to the meatball mixture.
- ½ teaspoon kosher salt: Enhances all the flavors, making every bite more satisfying.
- ¼ teaspoon red pepper flakes: Just a hint of heat that awakens the palate without overpowering.
- 2 tablespoons tomato paste, divided: Concentrated tomato sweetness that’s used both inside and brushed on top for vibrant color and flavor.
- 3 tablespoons finely chopped fresh parsley: Freshness and a pop of green that lightens and enlivens the dish.
- 2 ½ cups lightly packed fresh spinach, finely chopped: A sneaky way to add nutrients and moisture, while balancing the richness of cheese and meat.
- Tomato sauce: For serving, adding extra juiciness and traditional Italian flair.
- Cooked whole wheat pasta, zucchini noodles, or other vegetable noodles: Suggested bases that soak up the meatballs’ flavor beautifully.
- Buns for sandwiches: Optional for enjoying these meatballs as hearty, tasty sliders.
- Toothpicks (if serving as an appetizer): Handy for easy and elegant party bites.
How to Make Italian-Style Chicken Meatballs Recipe
Step 1: Preheat and Prep
First thing’s first: get your oven heated to 400°F (200°C). Lightly grease a 9×13 inch baking dish or a rimmed baking sheet so your meatballs don’t stick and bake evenly. This little prep step sets you up for success in achieving perfectly cooked meatballs that easily release from the pan.
Step 2: Combine Meatball Ingredients
In a large bowl, beat the egg until smooth. Add the ground chicken, whole wheat panko breadcrumbs, finely grated Parmesan cheese, 1 tablespoon of olive oil, dried oregano, garlic powder, onion powder, kosher salt, red pepper flakes, 1 tablespoon of tomato paste, and chopped fresh parsley. Mix everything well so the flavors blend perfectly. Finally, fold in the finely chopped fresh spinach, distributing it evenly throughout the mixture — it will add a moist texture and vibrant color without overshadowing the chicken.
Step 3: Shape and Bake
Form the mixture into 12 evenly sized meatballs, about the size of a golf ball, and arrange them in the prepared baking dish with some space between each. Whisk together the remaining olive oil and tablespoon of tomato paste to create a glossy glaze, then brush it generously over each meatball. This glaze will caramelize in the oven, giving your meatballs a mouthwatering finish and rich color. Bake for 18 to 22 minutes, or until cooked through with no pink remaining and a slight golden touch on the surface.
How to Serve Italian-Style Chicken Meatballs Recipe
Garnishes
Fresh garnishes add a fresh, vibrant touch to these meatballs. Sprinkle extra chopped parsley or freshly grated Parmesan cheese on top just before serving to make the presentation pop and add a burst of herbal brightness or salty richness. A drizzle of good-quality extra virgin olive oil can also elevate your plate visually and gastronomically.
Side Dishes
Italian-Style Chicken Meatballs Recipe pairs beautifully with a variety of comforting sides. Traditional cooked whole wheat pasta tossed in a little olive oil and garlic makes for a classic, cozy meal. For a lighter or gluten-free option, zucchini noodles or other spiralized vegetables are fantastic for soaking up the savory tomato sauce. Or, serve them as meatball sliders in fresh buns for a fun and portable option everyone will love.
Creative Ways to Present
Feeling creative? Serve these meatballs on skewers as appetizers at your next party, complete with toothpicks for easy grabbing. Use them to top a fresh salad for a protein-packed lunch or dinner. Or even stuff them inside stuffed bell peppers with a drizzle of tomato sauce and melted cheese for an impressive, colorful presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. They retain their juicy texture and flavor beautifully, making for a quick and satisfying meal the next day.
Freezing
These meatballs freeze wonderfully. After baking and cooling completely, arrange them on a baking sheet in a single layer and freeze until firm, about 1 to 2 hours. Then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months, ready to be reheated whenever you want a no-fuss meal.
Reheating
To reheat, place meatballs in a baking dish, cover with foil to retain moisture, and warm in a 350°F oven until heated through, about 15-20 minutes. Alternatively, you can microwave individual portions, just watch to avoid drying out. Reheat them with a bit of tomato sauce to refresh the flavor.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well and will give you similar results. Just keep an eye on cooking time since turkey can sometimes cook faster or slower depending on the fat content.
Is it necessary to use whole wheat panko breadcrumbs?
Not at all. Whole wheat panko adds extra fiber and a nice texture, but regular panko or even plain breadcrumbs will work perfectly fine. You can also try gluten-free breadcrumbs if needed.
Can I make this recipe dairy-free?
You can omit the Parmesan cheese or substitute with a dairy-free alternative if you want to keep it dairy-free. The meatballs might be slightly less rich but will still be delicious and flavorful.
How do I know when the meatballs are fully cooked?
Use a meat thermometer to check for an internal temperature of 165°F (74°C). The meatballs should be firm with no pink in the center when cut open.
Can I bake these meatballs without brushing the tomato paste glaze?
Yes, the tomato paste glaze adds a lovely flavor and color, but if you prefer a more straightforward option, you can skip it. The meatballs will still be tender and tasty baked in the dish.
Final Thoughts
There is something truly special about the warm, familiar flavors of an Italian-Style Chicken Meatballs Recipe that feels like a cozy hug on a plate. Easy to prepare and absolutely delicious, this recipe is sure to become a favorite for weeknights or entertaining. So grab the ingredients, gather your loved ones, and enjoy creating a meal that brings everyone together with joy and full bellies.
Print
Italian-Style Chicken Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 meatballs (serves 12)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
This Italian-Style Chicken Meatballs recipe offers a healthy and flavorful twist on classic meatballs by using lean ground chicken, whole wheat panko breadcrumbs, and fresh spinach. Baked to perfection with a savory tomato paste glaze, these meatballs are ideal for serving with pasta, vegetable noodles, or as a tasty sandwich filling. Perfect for a nutritious family meal or elegant appetizer, they bring wholesome ingredients and Italian flair to your table in under 40 minutes.
Ingredients
Main Ingredients
- 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 mixing bowl, beat the egg until smooth. Add the ground chicken, whole wheat panko breadcrumbs, grated Parmesan cheese, 1 tablespoon of olive oil, dried oregano, garlic powder, onion powder, kosher salt, red pepper flakes, 1 tablespoon of tomato paste, and finely chopped fresh parsley. Mix thoroughly until all ingredients are well incorporated. Then add the finely chopped fresh spinach and fold it into the mixture evenly.
- Shape and Arrange: Shape the meat mixture into 12 evenly sized meatballs. Arrange them spaced apart in the prepared baking dish to ensure even cooking.
- Glaze Meatballs: In a small bowl, whisk together the remaining 1 tablespoon of olive oil with the remaining 1 tablespoon of tomato paste. Brush this glaze evenly over the top of each meatball to add flavor and moisture.
- Bake: Place the baking dish in the preheated oven and bake the meatballs for 18-22 minutes, or until fully cooked through and the internal temperature reaches 165°F (74°C).
- Serve: Serve the meatballs hot with your choice of sides such as cooked whole wheat pasta, zucchini noodles, or stuffed in buns for sandwiches. Optionally, toothpicks can be used if serving these as appetizers.
Notes
- Using lean ground chicken keeps the meatballs healthy while ensuring they remain moist and tender.
- Whole wheat panko breadcrumbs add a wholesome texture and extra fiber.
- Fresh spinach boosts the nutritional value and gives color to the meatballs.
- Brushing the tomato paste and olive oil glaze helps keep the meatballs moist and infuses extra flavor.
- Ensure meatballs are cooked to an internal temperature of 165°F (74°C) for safe consumption.
- These meatballs can be made ahead and reheated; they also freeze well for meal prep.
