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spinach chicken meatballs on a serving plate with a fork in one of them
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Healthy Spinach Chicken Meatballs

These flavorful meatballs are full of green goodness from spinach and parsley. They're great for a quick meal or meal prep!
Course Appetizer, Dinner, Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15 balls
Calories 72kcal

Ingredients

  • 1 pound ground chicken
  • 2 cups finely chopped spinach measure after chopping, almost a whole 5-ounce container
  • 2 tablespoons chopped fresh parsley
  • 3 cloves garlic minced
  • ¼ cup chopped red onion
  • ½ cup Panko breadcrumbs can sub regular breadcrumbs or gluten free ground oats
  • ¼ cup shredded parmesan cheese
  • ¼ cup crumbled feta cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 egg lightly beaten

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • Gather the ingredients. Chop the spinach, parsley, red onion, and garlic. Measure out the breadcrumbs, cheeses, salt, and pepper. Beat the egg.
  • Add the ground chicken to a large bowl. Stir in the rest of the ingredients except the egg until everything is incorporated into the chicken. Add the egg and stir so the mixture comes together.
  • Scoop out some batter with your hands and roll it into a ball about 1.5-inches in diameter. Repeat with the rest of the batter until you get 15 balls of about the same size.
  • Place the balls in a single layer on the lined baking sheet. Bake on the center rack of the oven for 25 to 30 minutes, flipping halfway through, until lightly browned and fully cooked through. If you have a meat thermometor, you can check the meatballs for doneness. They should have an internal temperature of at least 165°F.
  • Enjoy the meatballs on their own with a dipping sauce, over pasta tossed with olive oil and parmesan cheese, in a meatball sub, or as part of a grain bowl or salad.
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

  • If you want the meatballs to be a little crispier, consider pan frying them for a few minutes before baking. Warm some olive oil in a skillet, add the meatballs, and cook for a few minutes on each side before placing on the baking sheet. Finish cooking in the oven.
  • Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet, covered with a lid, with a little olive oil. Cook for a few minutes on each side until warmed through.
  • To freeze, cook the meatballs completely, let cool, then transfer to freezer bags or containers. Arrange in a single layer(s), separated by parchment paper if needed. Freeze for up to 3 months. Thaw in the fridge before reheating or reheat from frozen in sauce of choice in a saucepan with lid until warmed through.

Nutrition

Serving: 1meatball | Calories: 72kcal | Carbohydrates: 2g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 176mg | Potassium: 202mg | Fiber: 1g | Sugar: 1g | Vitamin A: 461IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg