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
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Ingredients
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1 pound
ground chicken
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4 ounces
frozen chopped spinach
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2
eggs
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1/2
small white onion
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3/4 cup
parmesan cheese
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3/4 cup
panko bread crumbs
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2
cloves garlic
-
1 tablespoon
each salt and pepper
Directions
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Defrost frozen spinach (either in the microwave or by leaving it out at room temp for a few hours). Squeeze out excess water.
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Preheat oven to 375F.
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Combine all ingredients in a large bowl- either by mixing with your hands or a potato masher/spoon combo.
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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.
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Bake for 20 minutes, turn. Bake another 30 minutes or until desired level of crispiness.
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