Italian Style Chicken Meatballs
The ultimate comfort food, these Italian Style Chicken Meatballs are savory, healthy, and super easy to prepare. With a delightful blend of spices and fresh ingredients, they make for the perfect weeknight dinner. Try them tonight for a meal your whole family will love!
Equipment
- Baking Sheet
- Oven
- Whisk
- Frying Pan
- Mixing Bowl
- Grater
- Chef's Knife
Ingredients
- 1 large Egg
- 1 pound Ground Chicken I like 93% lean
- ½ cup Whole Wheat Panko Breadcrumbs
- ⅓ cup Parmesan Cheese finely grated
- 2 tablespoons Extra-Virgin Olive Oil divided
- 1 teaspoon Dried Oregano
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Kosher Salt
- ¼ teaspoon Red Pepper Flakes
- 2 tablespoons Tomato Paste divided
- 3 tablespoons Flat-Leaf Parsley finely chopped
- 2 ½ cups Fresh Spinach lightly packed
- Tomato Sauce
- Cooked Whole Wheat Pasta, Zucchini, or Other Vegetable Noodles
- Buns for sandwiches
- Toothpicks to serve as an appetizer
Instructions
- Start by placing a rack in the upper third of your oven and preheating it to 400 degrees F. This will ensure that the meatballs cook evenly. Lightly coat a 9×13-inch baking dish or rimmed baking sheet with nonstick cooking spray to prevent sticking.
- In a large bowl, beat the egg until smooth. It’s the perfect time to add in the ground chicken, breadcrumbs, Parmesan cheese, 1 tablespoon of olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, parsley, and 1 tablespoon of tomato paste. Each ingredient plays a crucial role in making these meatballs flavorful.
- Finely chop the spinach into small bits and add it to the mixture. This not only adds flavor but also ensures that the meatballs are packed with nutrients.
- Now, using a fork or your hands, mix everything together until well combined. Be careful not to compact the meat too much; you want the meatballs to be light and fluffy.
- Shape the mixture into 12 equal-sized meatballs. Make sure to arrange them in the prepared baking dish about 1 inch apart, so they don’t touch while baking.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of tomato paste. It won’t be perfectly smooth, but that’s okay; this mixture will create a lovely glaze on top.
- Brush the olive oil and tomato paste mixture over the tops of the meatballs. This step will help them brown beautifully and add more flavor.
- Place the baking dish in the oven and bake the meatballs for 18 to 22 minutes. Keep an eye on them; they should be cooked through and golden brown on the outside.
- Once they're ready, remove them from the oven and let them cool slightly. Serve hot with your choice of pasta, zucchini noodles, or even stuffed in a bun for a delicious sandwich.
Notes
- To Store: Store cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 3 days.
- To Reheat: Warm leftover refrigerated meatballs in a 350-degree F oven until heated through and steaming. If reheating frozen meatballs, preheat your oven to 350 degrees F (if the meatballs are fully cooked) or 400 degrees (if they are not fully cooked). Arrange the meatballs in a baking dish coated with nonstick spray. Then, bake directly from frozen until hot, 20 to 30 minutes for cooked meatballs or 25 to 30 minutes for uncooked meatballs (uncooked meatballs should reach an internal temperature of 160 degrees F).
- To Freeze: After the meatballs have fully baked, let them cool completely. Then arrange on a parchment-lined baking sheet and freeze until the meatballs are firm; about 1 to 2 hours. Transfer the frozen chicken meatballs to a ziptop bag. Squish out as much air as possible and seal. You can also freeze the meatballs uncooked, following the same steps above. Frozen cooked or uncooked meatballs may be stored for up to 3 months.