Baked Chicken Spinach Meatballs
These easy baked chicken and spinach meatballs are tender, juicy, and ready in 30-minutes! A great protein option for a wide variety of dishes!
Servings: 19 Servings
Calories: 44kcal
Equipment
- Medium Cookie Scoop (optional, but helpful!)
Ingredients
- 1 pound ground chicken (we use 92% lean)
- ½ Cup panko bread crumbs (regular or whole wheat)
- 1 large egg
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 Cup fresh spinach, de-stemmed and chopped
- 3 Tablespoons finely chopped fresh basil
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper and set aside.
- Add all of the meatball ingredients to a large mixing bowl and mix together (with your hands or a rubber scrapper) until just combined.
- Form the meatballs and place them onto the lined baking sheet. We like to portion them out with a medium cookie scoop, but you could also use 1-2 Tablespoons of mixture and roll them into balls with your hands.
- Bake the meatballs until they begin to brown on the outside and the internal temperature from an instant-read thermometer reads 165°F (this will take 18-20 minutes).
- Remove from the oven and enjoy warm!
Video
Notes
A single batch of this recipe will yield 19 meatballs when portioned out with a medium cookie scoop.
Tips: Do not use 99% fat free ground chicken. Using ground chicken with this low of a fat content tends to result in dry meatballs.
Storing and Reheating Information
- In the fridge: Store fully cooled meatballs in an airtight container in the fridge for up to 3 days. Reheat in the microwave, or in a pot on the stove with sauce of choice over medium heat, until heated to your desired temperature.
- Freezer option 1 - freezing cooked meatballs: Store baked and fully cooled chicken meatballs in an airtight container in the freezer for up to 3 months. When ready to enjoy, place the frozen meatballs in an oven-safe baking dish and cover with tinfoil (to help prevent them from drying out). Bake at 300°F until warmed through (this can vary from 15-30 minutes depending on how many are being reheated at once).
- Freezer option 2 - freezing raw meatballs: You can also freeze raw meatballs for up to 3 months. To do so, place the rolled meatballs onto a lined baking sheet per the recipe card and then "flash freeze" the raw meatballs for at least 1 hour before transferring them to a labeled zip-top bag to freeze laying flat. When ready to bake, bake at 400°F from frozen until cooked through (about 25-30 minutes).
Nutrition
Calories: 44kcal | Carbohydrates: 1g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 153mg | Potassium: 142mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.4mg
