If you’re looking for a deliciously tender and wholesome dish to brighten up your weeknight dinner, this Chicken and Spinach Meatballs Recipe is going to be your new favorite. Packed with the juicy flavor of ground chicken and the fresh goodness of spinach, these meatballs strike the perfect balance of health and comfort. They’re easy to prepare, bursting with savory notes from parmesan and a touch of lemon, and come together quickly, making them perfect for both busy weeknights and casual gatherings with friends. Let me take you step-by-step through this flavor-packed recipe that’s guaranteed to impress.
Ingredients You’ll Need
Nothing fancy, just straightforward and fresh ingredients that work beautifully together. Each one plays a crucial role in building a mouthwatering texture and flavor profile — from the moistness of the ground chicken to the vibrant green spinach that adds not only nutrition but lovely bursts of color.
- 1 pound ground chicken: The lean, tender protein base that keeps these meatballs light yet satisfying.
- 1 egg: Acts as the perfect binder, holding everything together without weighing it down.
- 1/2 cup panko breadcrumbs: Adds a light crunch and soaks up just enough moisture for optimal texture.
- 1/2 cup freshly grated parmesan cheese: Brings a savory, nutty depth that elevates every bite.
- 1 teaspoon Worcestershire sauce: A subtle umami boost to enrich the meat’s flavor.
- 1 tablespoon lemon juice: Adds a refreshing zing; adjust to your taste if you prefer less tang.
- 1/2 teaspoon garlic powder: For that unmistakable aromatic warmth without overpowering.
- 1/2 teaspoon onion powder: Complements the garlic with a mellow sweetness.
- 1/2 teaspoon salt: Essential to enhance all those wonderful flavors.
- Pepper (to taste): Adds just the right hint of spice and complexity.
- 2 tablespoons fresh parsley (chopped finely): Brightens the dish with fresh herbal notes.
- 2 cups fresh spinach (loosely packed, chopped): The star veggie that brings color, nutrition, and freshness to the mix.
- 2 tablespoons olive oil (for frying): Needed to achieve a beautiful golden crust when pan-frying.
How to Make Chicken and Spinach Meatballs Recipe
Step 1: Preparing the Oven
Begin by preheating your oven to 375°F and positioning the rack in the top third. This placement ensures a nicely golden finish on your meatballs if you opt to bake them, delivering a lovely texture on the outside while keeping the inside perfectly juicy.
Step 2: Mixing the Meatball Ingredients
Grab a large mixing bowl and combine the ground chicken, egg, panko, parmesan, Worcestershire sauce, lemon juice, garlic and onion powders, salt, pepper, parsley, and chopped spinach. Using your hands, gently mix everything until just combined — be careful not to overwork the mixture, as this can make the meatballs tough. The mixture will be a bit wet, which is exactly what you want for tender, juicy meatballs!
Step 3: Forming the Meatballs
Shape the mixture into one-inch meatballs; you should end up with about 20. For easy cleanup and even cooking, place each meatball onto a parchment paper-lined baking sheet as you go. This also helps prevent sticking and keeps everything neat and tidy.
Step 4: Cooking Your Meatballs
You’ve got two excellent options here. For a healthier, hands-off method, bake the meatballs on the prepared sheet in your preheated oven for about 20 minutes until golden and cooked through. Alternatively, for a crispier crust and that irresistible golden sear, heat 2 tablespoons of olive oil in a skillet over medium heat and fry the meatballs in batches. Turn gently to brown evenly on all sides — this usually takes around 8 to 10 minutes total.
Step 5: Final Touches
Once cooked, let your meatballs rest for a few minutes to lock in their juices. This step makes a noticeable difference in tenderness, so don’t skip it. From here, they’re ready to be enjoyed as is or dressed up with your favorite sauce.
How to Serve Chicken and Spinach Meatballs Recipe
Garnishes
Keep it simple and fresh with a sprinkle of extra chopped parsley or some freshly grated parmesan cheese. A squeeze of lemon over the top can brighten those flavors even more and make every bite sing with freshness.
Side Dishes
These meatballs pair beautifully with a variety of sides. Serve them alongside a bed of creamy mashed potatoes or pillow-soft polenta for a comforting meal. For a lighter approach, try them with quinoa salad or steamed veggies. Don’t forget some crusty bread if you’re feeling indulgent!
Creative Ways to Present
If you want to turn this recipe into a party hit, thread the meatballs onto small skewers with cherry tomatoes and olives for colorful appetizers. Or add them to zesty tomato sauce and pasta for a classic Italian twist that everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and spinach meatballs will keep well in an airtight container in the fridge for up to 4 days. They make a quick snack or can easily be reheated for a swift lunch or dinner solution.
Freezing
Want to enjoy these meatballs later? Freeze them on a baking sheet first, then transfer to a freezer bag or container. Frozen meatballs will stay at their best for up to 3 months, making them a convenient make-ahead meal.
Reheating
To reheat, gently warm in a skillet over low heat or pop them in a 350°F oven until heated through. Avoid microwaving if you want to keep that lovely crust and avoid drying them out.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and thoroughly squeeze out any excess water from frozen spinach before mixing it in. This prevents your meatball mixture from becoming too wet.
Is it necessary to use parmesan cheese?
While parmesan adds a delicious savory depth, you can substitute it with other hard cheeses like pecorino or even a mild cheddar if needed. However, skipping cheese altogether will change the richness of the meatballs.
Can I bake all the meatballs instead of frying?
Yes, baking is a fantastic healthier alternative and still yields juicy, flavorful meatballs with a slightly crisp exterior when correctly baked on a high rack.
How do I prevent the meatballs from falling apart?
Make sure you mix the ingredients just until combined and don’t over-handle the meat. Using enough binding agents like egg and breadcrumbs is key to keeping them together.
What sauce pairs best with chicken and spinach meatballs?
These meatballs are versatile; they taste amazing with a classic marinara, creamy mushroom sauce, or even a tangy yogurt-based tzatziki. Choose whatever suits your mood!
Final Thoughts
There’s something so comforting about homemade meatballs, especially when they’re this delicious and packed with fresh ingredients. This Chicken and Spinach Meatballs Recipe is a wonderful addition to your recipe repertoire that delivers on flavor, nutrition, and ease. I can’t wait for you to try it and make it your own — whether for family dinners or friendly gatherings, these meatballs are sure to be loved by all!
Print
Chicken and Spinach Meatballs Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: Approximately 20 meatballs (serves 4)
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Chicken and Spinach Meatballs are a healthy, flavorful dish featuring ground chicken combined with fresh spinach, Parmesan cheese, and a blend of seasonings. Baked to perfection, they offer a tender, juicy texture with a hint of lemon and garlic. Perfect as a main dish or served with your favorite sauce, these meatballs are easy to prepare and packed with nutrients.
Ingredients
Meatball Mixture
- 1 pound ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Pepper to taste
- 2 tablespoons fresh parsley, finely chopped
- 2 cups loosely packed fresh spinach, chopped
For Cooking
- 2 tablespoons olive oil (for frying, optional)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and position the rack in the top third of the oven to ensure even baking.
- Prepare Meatball Mixture: In a large bowl, combine ground chicken, egg, panko breadcrumbs, Parmesan cheese, Worcestershire sauce, lemon juice, garlic powder, onion powder, salt, pepper, parsley, and chopped spinach. Mix gently with your hands until just combined—avoid overworking to keep meatballs tender.
- Form Meatballs: Shape the mixture into approximately 20 one-inch meatballs. Place each meatball on a baking sheet lined with parchment paper for easy cleanup.
- Bake the Meatballs: Bake in the preheated oven for 20 minutes or until cooked through and golden on top. You do not need to pre-fry them if baking, but if you prefer, you can briefly sear the meatballs in olive oil before baking for extra color and flavor.
- Serve: Once cooked, remove meatballs from the oven and let them rest for a couple of minutes before serving. Enjoy as they are or with your favorite sauce or pasta.
Notes
- For a lower-fat option, you can skip frying and bake the meatballs directly.
- Adjust lemon juice quantity based on your preference for acidity.
- Make sure not to overmix meatball mixture to prevent toughness.
- These meatballs freeze well; freeze uncooked for up to 1 month and bake directly from frozen, increasing cooking time by about 10 minutes.
- Use fresh parsley and spinach for best flavor and texture.
