Baked Chicken Meatballs

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:

  1. Place a rack in the upper third of the oven and pre-heat the oven to 400 degrees F.
  2. Lightly coat a 9×13-inch baking dish or rimmed baking sheet with nonstick spray.
  3. Beat the egg in the bottom of a large bowl.
  4. Add the chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, parsley and 1 tablespoon tomato paste.
  5. Finely chop the spinach so that it is in small bits, then add it to the bowl.
  6. With a fork or your hands, mix until well combined, being careful not to compact the meat.
  7. Shape the mixture into 12 meatballs and arrange in the prepared baking dish so that they do not touch.
  8. In a small bowl, whisk together the remaining 1 tablespoon olive oil and 1 tablespoon tomato paste.
  9. Brush over the top of the meatballs.
  10. Bake the meatballs in the upper third of the oven for 18 to 22 minutes, until cooked through.
  11. Serve hot with pasta, zucchini noodles, inside a hoagie bun, or any way you like!
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