Print

Baked Chicken Meatballs with Spinach

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/baked-chicken-meatballs-with-spinach/