Why make this recipe
Baked Spinach Chicken Meatballs are a healthy and delicious option for anyone looking to enjoy a nutritious meal. They combine lean ground chicken with spinach, making them a great source of protein and vitamins. The blend of spices and parmesan cheese adds flavorful depth, while the baking method keeps them light and less greasy compared to fried options. These meatballs are perfect for a family dinner, meal prep, or even as a tasty appetizer.
How to make Baked Spinach Chicken Meatballs
Ingredients:
- 1 pound ground chicken
- 1 large egg
- 1/3 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried oregano
- 1 slice whole wheat bread, toasted and crumbled (about 3/4 cup breadcrumbs)
- 1 cup finely chopped spinach
- 1 Tablespoon olive oil
- 1/2 cup pasta sauce
Directions:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a mixing bowl, combine the ground chicken, egg, parmesan cheese, and spices. Mix well.
- Add in the crumbled breadcrumbs and chopped spinach, mixing until everything is well combined.
- Pour olive oil into the bottom of a baking dish or cast iron skillet.
- Roll the mixture into about 18-19 meatballs, placing each one in the oiled baking dish or skillet.
- Place the meatballs in the preheated oven and bake for 15 minutes.
- Remove from the oven, flip the meatballs over, and add the pasta sauce, making sure to coat each meatball.
- Bake for an additional 10 minutes, or until the meatballs are fully cooked.
- Remove from heat and enjoy!
How to serve Baked Spinach Chicken Meatballs
Baked Spinach Chicken Meatballs can be served in various ways. You can enjoy them with pasta and extra pasta sauce for a hearty meal. Alternatively, serve them in a sub with melted cheese for a delicious meatball sandwich. They also make a great appetizer; just serve them with a side of marinara or your favorite dipping sauce.
How to store Baked Spinach Chicken Meatballs
To store Baked Spinach Chicken Meatballs, let them cool completely before placing them in an airtight container. You can refrigerate them for up to 4 days. If you want to keep them longer, freeze the meatballs in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can be stored in the freezer for up to 3 months.
Tips to make Baked Spinach Chicken Meatballs
- Ensure the spinach is properly chopped to blend well with the meat mixture.
- You can use fresh herbs instead of dried ones for more flavor.
- Adjust the seasonings to your taste – add more garlic or spices for a kick.
- Make sure not to overmix the meatball mixture to keep the meatballs tender.
Variation
You can switch up the type of meat you use in the recipe. Ground turkey or beef can be great options as well. For a vegetarian alternative, substitute the chicken with plant-based ground meat or tofu and add extra vegetables like bell peppers or carrots.
FAQs
1. Can I bake these meatballs ahead of time?
Yes, you can prepare the meatballs ahead of time and store them in the refrigerator for up to a day before baking them.
2. Can I freeze the uncooked meatballs?
Absolutely! You can freeze the uncooked meatballs on a baking sheet, then transfer them to a freezer bag. Bake them from frozen, adding a few extra minutes to the cooking time.
3. What can I serve these meatballs with?
These meatballs pair wonderfully with spaghetti, in a sub sandwich, or alongside a fresh salad. You can also serve them as appetizers with dipping sauces.
