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
Scale
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.
