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If a year ago you’d told me I’d choose a recipe as seemingly basic as Baked Chicken Meatballs to close out the year, I would have wondered what else you questioned about my creativity, flair for the dramatic, and all-around ability to do something that hasn’t been done 55 million times before. WELL. That was before I tasted said chicken meatballs. The flavor, texture, and good-for-you factor that’s rolled into each one of these juicy bites is anything but elemental.

Baked Chicken Meatballs

Baked Chicken Meatballs

yield12 MEATBALLS
prep time:
15 MINS
cook time:
18 MINS
total time:
35 MINS
Healthy Baked Chicken Meatballs with Spinach. Easy oven method for Italian chicken meatballs that are juicy and packed with flavor
Ingredients
  •  1 large egg
  •  1 pound ground chicken — I like 93% lean
  •  1/2 cup whole wheat panko breadcrumbs
  •  1/3 cup finely grated Parmesan
  •  2 tablespoons extra-virgin olive oil — divided
  •  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 — for sandwiches
  •  Toothpicks — to serve as an appetizer
Instructions
  1. Place a rack in the upper third of the oven and preheat the oven to 400 degrees F. Lightly coat a 9x13-inch baking dish or rimmed baking sheet with nonstick spray.
  2. 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.
  3. Finely chop the spinach so that it is in small bits, then add it to the bowl. With a fork or your hands (I’m all about the hands here), 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.
  4. In a small bowl, whisk together the remaining 1 tablespoon olive oil and 1 tablespoon tomato paste. It won’t be perfectly smooth but will bake up just fine. Brush over the top of the meatballs.
  5. 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 choose!
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