So I think you all know by now I love versatile meal items; I also love meatballs. As much as I enjoy a nice plate of spaghetti and meatballs, it’s just not practical for an everyday dinner (especially since my recipe takes about two hours to make). These ground chicken meatballs are a perfect alternative for so many reasons. They are healthy compared to ground beef and these chicken meatballs are also packed with protein. Lastly, and perhaps most importantly, it’s so easy to prepare them to your liking: eat them with pasta, zoodles, on a hero, with veggies, brown rice, or salad — there are so many options.
Special Spinach and Onion Chicken Meatballs
These ground chicken meatballs are a perfect with pasta, zoodles, on a hero, with veggies, brown rice, or salad.
Ingredients
1 pound ground chicken (minced chicken)
½ cup (affiliate link)breadcrumbs
½ cup Parmesan cheese - you can use 1/4 cup if you want
¼ cup milk
1 medium egg
¼ teaspoon basil - can use 1/2 teaspoon
½ teaspoon (affiliate link)garlic powder
1 pinch (affiliate link)salt - to liking
1 pinch (affiliate link)ground black pepper - to liking
1 bag spinach - you can use frozen too — about 1 – 1 1/2 cups
¼ medium white onion - chopped (about 1/4 -1/2) cup
½ tablespoon (affiliate link)olive oil
1 pinch (affiliate link)red pepper flakes - optional
Instructions
- Preheat oven to 400°F.
- In a medium saucepan sauté spinach and onion with olive oil until onion gets soft and translucent and spinach wilts (about 5 minutes – don’t stress it too much, just make sure the spinach is wilted).
- Set spinach and onion aside to cool (let cool for 5-10 minutes while you prepare other ingredients).
- In a mixing bowl, combine ground chicken, breadcrumbs, egg, milk, cheese, and spices.
- Once the spinach and onion mixture is comfortable to touch, add the mixture into the meatball mix.
- Combine all the ingredients.
- Line a baking sheet with parchment paper or spray with cooking spray.
- Shape mixture into 12 meatballs — it might be difficult because of the moisture from the sautéed veggies and milk, but do the best you can
- Bake for 20-25 minutes until they are 165°F — I’ve also seen meatballs baked on 350°F for 25-30 minutes so you can do whatever you’d prefer, 400°F for 25 minutes worked for me though
- Let cool, serve, and enjoy!
Notes
You can make this in advance to eat throughout the week, they’ll keep refrigerated for up to four days, or freeze any leftovers.
Nutrition
Calories: 108kcalCarbohydrates: 5gProtein: 10gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 50mgSodium: 152mgPotassium: 360mgFiber: 1gSugar: 1gVitamin A: 2282IUVitamin C: 7mgCalcium: 92mgIron: 1mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
