Baked Chicken Meatballs with Spinach

Why You’ll Love This Recipe

These chicken meatballs are light, flavorful, and versatile. Baking instead of frying keeps them healthier and hands-free, while the spinach adds extra nutrition and color without overwhelming the flavor. They pair well with pasta, salad, grain bowls, or even on their own with a dipping sauce. Whether you’re cooking for a weeknight dinner or prepping meals ahead, these meatballs are a reliable favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground chicken
• Fresh spinach, finely chopped (or thawed frozen spinach, squeezed dry)
• Garlic, minced
• Onion, finely grated or minced
• Egg
• Whole wheat breadcrumbs or panko
• Parmesan cheese (optional)
• Italian seasoning
• Salt
• Black pepper
• Olive oil or cooking spray (for baking)

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine ground chicken, spinach, garlic, onion, egg, breadcrumbs, Parmesan (if using), Italian seasoning, salt, and pepper.
3. Mix gently with clean hands or a spoon until just combined—avoid overmixing to keep the meatballs tender.
4. Form the mixture into 1½-inch meatballs and place them evenly spaced on the prepared baking sheet.
5. Lightly brush or spray the tops with olive oil for browning.
6. Bake for 18–20 minutes, or until golden and the internal temperature reaches 165°F (74°C).
7. Let rest for a few minutes before serving.

Servings and timing

This recipe makes about 20 meatballs, serving 4 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Add shredded mozzarella inside the meatballs for a gooey center.
• Use ground turkey instead of chicken for a similar lean option.
• Make it gluten-free with gluten-free breadcrumbs.
• Add herbs like fresh parsley or basil for extra flavor.
• Serve with sauces such as marinara, tzatziki, or honey mustard for dipping.

Storage/Reheating

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) for 10 minutes or in the microwave until warmed through.
Freeze cooked meatballs in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use frozen spinach?

Yes, thaw it completely and squeeze out excess moisture before mixing.

Are these meatballs good for meal prep?

Absolutely. They store and freeze well, making them perfect for lunches or batch cooking.

Can I pan-fry instead of bake?

Yes, cook in a skillet over medium heat with a little oil until browned and fully cooked.

What can I serve with chicken spinach meatballs?

Serve with pasta, over rice or quinoa, in wraps, or alongside a salad or roasted veggies.

Can I add cheese to the mixture?

Yes, Parmesan adds great flavor and moisture. You can also use feta or mozzarella.

How do I keep the meatballs from being dry?

Don’t overmix the ingredients and avoid overbaking. The spinach and onion help retain moisture.

Can I make these without breadcrumbs?

Yes, substitute with almond flour, oats, or crushed crackers as needed.

Are these suitable for kids?

Yes, they’re mild in flavor, packed with protein, and a great way to sneak in some greens.

How do I make them spicy?

Add red pepper flakes, diced jalapeño, or a dash of hot sauce to the mix.

Can I double the recipe?

Yes, double all ingredients and bake in batches or use two trays.

Conclusion

Baked Chicken Meatballs with Spinach are a healthy, versatile, and flavorful option for anyone looking to enjoy a lighter version of a comfort food classic. They’re easy to make, loaded with nutrients, and perfect for pairing with all kinds of dishes. Whether you’re serving them for dinner, snacks, or meal prep, these meatballs are sure to become a regular favorite in your kitchen.

Baked Chicken Meatballs with Spinach

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Baked Chicken Meatballs with Spinach are healthy, protein-rich meatballs made with lean ground chicken and finely chopped spinach. Oven-baked for a lighter take on a classic, they’re juicy, flavorful, and perfect for meal prep, weeknight dinners, or appetizers.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings (about 20 meatballs)
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

• 1 lb ground chicken
• 1 cup fresh spinach, finely chopped (or 1/2 cup thawed, drained frozen spinach)
• 2 cloves garlic, minced
• 1/4 cup onion, finely grated or minced
• 1 egg
• 1/2 cup whole wheat breadcrumbs or panko
• 1/4 cup grated Parmesan cheese (optional)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil or cooking spray for baking

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or grease lightly.
2. In a large bowl, combine ground chicken, spinach, garlic, onion, egg, breadcrumbs, Parmesan (if using), Italian seasoning, salt, and pepper.
3. Mix gently until just combined—do not overmix.
4. Form into 1½-inch meatballs and place on the baking sheet.
5. Brush or spray the tops with olive oil for better browning.
6. Bake for 18–20 minutes, or until golden and internal temperature reaches 165°F (74°C).
7. Let rest for a few minutes before serving.

Notes

• Use gluten-free breadcrumbs to make this recipe gluten-free.
• Do not overmix to keep the meatballs tender.
• Add mozzarella to the center of each for a cheesy surprise.
• Great with marinara, tzatziki, or honey mustard dipping sauce.
• Use ground turkey as a substitute if preferred.

Nutrition

• Serving Size: 5 meatballs
• Calories: 250
• Sugar: 1g
• Sodium: 420mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 24g
• Cholesterol: 110mg