½cupParmesan cheese - you can use 1/4 cup if you want
¼cupmilk
1mediumegg
¼teaspoonbasil - can use 1/2 teaspoon
½teaspoongarlic powder
1pinchsalt - to liking
1pinchground black pepper - to liking
1bagspinach - you can use frozen too — about 1 – 1 1/2 cups
¼mediumwhite onion - chopped (about 1/4 -1/2) cup
½tablespoonolive oil
1pinchred 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.