Description
These Italian-Style Chicken Meatballs are a flavorful, healthy twist on the classic Italian favorite. Made with lean ground chicken, whole wheat panko breadcrumbs, Parmesan, fresh spinach, and Italian herbs, these meatballs are baked to perfection and brushed with a savory tomato paste and olive oil glaze. Perfect served over whole wheat pasta, zucchini noodles, or tucked into a bun for a delicious sandwich, these meatballs offer a nutritious and satisfying meal for the whole family.
Ingredients
Meatball Mixture
- 1 large egg
- 1 pound ground chicken (93% lean)
- ½ cup whole wheat panko breadcrumbs
- ⅓ cup Parmesan cheese, finely grated
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 3 tablespoons flat-leaf parsley, finely chopped
- 2 ½ cups fresh spinach, finely chopped
- 1 tablespoon tomato paste
Glaze
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon tomato paste
To Serve
- Tomato sauce
- Cooked whole wheat pasta, zucchini noodles, or other vegetable noodles
- Buns (for sandwiches)
- Toothpicks (for serving as appetizers)
Instructions
- Preheat: Place a rack in the upper third of the oven and preheat to 400 degrees Fahrenheit. Lightly coat a 9×13-inch baking dish or a rimmed baking sheet with nonstick cooking spray to prevent sticking.
- Combine Ingredients: In a large bowl, beat the egg. Add the ground chicken, whole wheat panko breadcrumbs, finely grated Parmesan, 1 tablespoon of olive oil, dried oregano, garlic powder, onion powder, kosher salt, red pepper flakes, chopped flat-leaf parsley, finely chopped spinach, and 1 tablespoon of tomato paste. Mix gently with a fork or hands until well combined, being careful not to overwork or compact the mixture.
- Shape Meatballs: Form the mixture into 12 evenly sized meatballs. Arrange them on the prepared baking dish spaced about 1 inch apart so they do not touch. This allows for even cooking and browning.
- Prepare Glaze: In a small bowl, whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of tomato paste. It will be slightly chunky but this will caramelize nicely in the oven.
- Brush Meatballs: Lightly brush the tomato paste and olive oil mixture over the tops of each meatball to add moisture and flavor during baking.
- Bake: Place the baking dish in the upper third of the preheated oven. Bake the meatballs for 18 to 22 minutes, or until cooked through and the internal temperature reaches 165 degrees Fahrenheit. The top should be lightly caramelized from the tomato paste glaze.
- Serve: Remove from oven and serve hot alongside cooked whole wheat pasta, zucchini noodles, or stuffed inside buns for sandwiches. They can also be served as appetizers with toothpicks along with your favorite tomato sauce.
Notes
- To finely chop spinach, use a sharp knife to cut into very small pieces so it blends evenly into the meat mixture.
- Be careful not to overmix the meatball mixture to avoid dense meatballs.
- Use a meat thermometer to ensure the chicken is fully cooked to 165°F for food safety.
- These meatballs freeze well; shape and freeze uncooked meatballs on a tray, then transfer to a freezer bag.
- Substitute gluten-free breadcrumbs if preferred to make the recipe gluten-free.
