How to make Baked Chicken Meatballs.
Ingredients: Makes 12 Meatballs
- 1 pound ground chicken
- 1/2 cup whole wheat panko breadcrumbs
- 1/3 cup finely grated Parmesan
- 2 tablespoons extra-virgin olive oil, divided
- 1 large egg
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste, divided
- 3 tablespoons finely chopped flat-leaf parsley
- 2 1/2 cups lightly packed fresh spinach
For serving:
- Tomato sauce
- Cooked whole wheat pasta, zucchini, or other vegetable noodles
- Buns for sandwiches
Method:
- Place a rack in the upper third of the oven and pre-heat the oven to 400 degrees F.
- Lightly coat a 9×13-inch baking dish or rimmed baking sheet with nonstick spray.
- Beat the egg in the bottom of a large bowl.
- Add the chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, parsley and 1 tablespoon tomato paste.
- Finely chop the spinach so that it is in small bits, then add it to the bowl.
- With a fork or your hands, mix until well combined, being careful not to compact the meat.
- Shape the mixture into 12 meatballs and arrange in the prepared baking dish so that they do not touch.
- In a small bowl, whisk together the remaining 1 tablespoon olive oil and 1 tablespoon tomato paste.
- Brush over the top of the meatballs.
- Bake the meatballs in the upper third of the oven for 18 to 22 minutes, until cooked through.
- Serve hot with pasta, zucchini noodles, inside a hoagie bun, or any way you like!
