These chicken and spinach meatballs are healthy, flavorful, and great when you're in the mood for something other than beef/pork!
How to make chicken meatballs (overview):
Mix the meatball ingredients together in a prep bowl. Form into approximately 20 1" meatballs, and place them on a parchment-lined baking sheet for easy clean-up. To cook them, you can choose from two methods. 1) Brown them in a skillet in batches (this gives the best browning) and then add all of the browned meatballs back into the skillet and transfer it to the oven to finish cooking them through. 2). Pop the baking sheet in the oven and cook them that way, but keep in mind the meatballs won't be as well browned as the ones in the photos. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- These meatballs do taste quite spinach-y, so if you're not a fan of spinach, I probably wouldn't recommend making them. There's nothing "hidden" about the spinach. 😉
- I always recommend having an oven-proof skillet in your kitchen - it's great for a variety of recipes (it goes seamlessly from stove to oven). This is the 12" skillet pictured.
- You could swap the chicken for ground turkey if you prefer.
- Ground chicken can be a bit wet/sticky, so it's best to not make these in a rush. You may want to put a little olive oil on your hands to help keep the mixture from sticking to them as you're forming the meatballs.
- Storage tip: Chicken meatballs can be frozen (after they're cooked and cooled) for up to 3 months. I like to add individual portions (so about 4-5 meatballs) to plastic baggies and then put the bags in a larger Tupperware container in the freezer.
What to serve with chicken meatballs?
They can be used in anything that you'd use beef/regular meatballs for if you want to make that swap. So, try them with marinara sauce (like for spaghetti & meatballs), in meatball soup, or with your favorite jarred pasta sauce. Meatballs are always delicious with mashed potatoes. Or, try them with rice and some homemade tzatziki for something fresh and a little different.
More meatball recipes to try:
Questions about these chicken and spinach meatballs? Let me know in the comments below!
Chicken and Spinach Meatballs
- 1 pound ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice (or use less if you don't want them lemony)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Pepper to taste
- 2 tablespoons fresh parsley chopped finely
- 2 cups (loosely packed) fresh spinach chopped
- 2 tablespoon olive oil for frying
- Preheat oven to 375F and move the rack to the top third of the oven.
- Add the ingredients (except for the olive oil) to a fairly large bowl. Using your hands, mix together (but don't overwork the mixture). Mixture will be quite wet. Form 1" meatballs (it'll make about 20). Add them, one-by-one, to a parchment paper lined baking sheet for easy clean-up.
- Choose from one of the cooking methods below:
Method 1 Skillet & Oven (Preferred):
- Add the olive oil to a large, oven-proof skillet over medium-high heat. Once the oil is hot, add half the meatballs. Fry the meatballs in 2 batches until they're browned all over (approx. 5 min/batch). Use tongs to turn them easily. They will brown quite fast, so turn them often. Add another splash of olive oil to the skillet for the second batch if needed. Transfer first batch of meatballs to a plate once they're browned.
- Once the meatballs have all been browned, add them all back into the skillet and pop it in the oven for 5 minutes or until they're cooked through (an instant read meat thermometer will indicate they're 165F in the middle).
Method 2 Oven Only:
- With this method, the meatballs won't brown as much, so they will be a bit less flavorful and much paler in color. Place the baking sheet with the meatballs in the oven and bake for 20-25 minutes or until they're 165F in the middle.
- This recipe is easiest with an oven-proof skillet if you're using method 1, but you can certainly transfer the meatballs to a baking sheet and finish them in the oven that way. Another option is to complete the skillet browning step and then finish cooking the meatballs in a sauce if you don't want to finish cooking them in the oven.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.