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
Scale
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.
