Chicken Spinach Meatballs

By • January 7, 2013 • 0 Comments

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Author Notes: A recipe I perfected with my brother- we prefer them a little well done- crunchy on the outside, moist and garlicky on the inside. You can toss them with your favorite marinara and serve over pasta or eat them simply with fresh tomatoes and a baguette. crispylikechicken

Serves ~30 meatballs

  • 1 pound ground chicken
  • 4 ounces frozen chopped spinach
  • 2 eggs
  • 1/2 small white onion
  • 3/4 cup parmesan cheese
  • 3/4 cup panko bread crumbs
  • 2 cloves garlic
  • 1 tablespoon each salt and pepper
  1. Defrost frozen spinach (either in the microwave or by leaving it out at room temp for a few hours). Squeeze out excess water.
  2. Preheat oven to 375F.
  3. Combine all ingredients in a large bowl- either by mixing with your hands or a potato masher/spoon combo.
  4. Line a baking sheet with parchment paper and form meatballs 1" in diameter. Space them as closely as you like- I can usually fit a whole batch on one baking sheet. I like to use a smallish mellon-baller or a tablespoon to shape them; for uniformity's sake.
  5. Bake for 20 minutes, turn. Bake another 30 minutes or until desired level of crispiness.
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