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 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 garlic powder
1 pinch salt - to liking
1 pinch 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 olive oil
1 pinch 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
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