Moist, tasty enough to enjoy all on their own (or with your favorite tomato or marinara sauce), and stuffed with a sneaky serving of spinach, these healthy Baked Chicken Meatballs are basic, done better.

healthy baked chicken meatballs with spinach and with sauce on a plate.

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Before you brush these off as the same ol’ same ol’ baked chicken meatball recipe you’ve tried before, I implore you to reconsider.

These easy and healthy chicken meatballs with spinach offer old-school Italian flavor, done new-school fast:

  • They require less than 15 minutes to prep.
  • They are made entirely in the oven.
  • Will please grownups and kids alike (including your pickiest toddlers).
  • And are LOADED with good-for-you, great-tasting ingredients.

This is one chicken meatball recipe that’s worth a second look.

Easy Chicken Meatballs baked in the oven with one sitting on a wooden spoon

5 Star Review

“These are AMAZING! Super easy to make and I had all of the ingredients in the house already! This one deserves more than 5 stars!”

— Christine —

How to Make Baked Chicken Meatballs

Made with lean ground chicken, whole wheat breadcrumbs, and fresh green spinach, this baked chicken meatball recipe is simply the BEST!

Make a batch for a perfect, crowd-pleasing appetizer (perhaps alongside some Mozzarella Sticks) or a double batch to freeze for a lightning-fast dinner tonight or any night of the week. Goes great as the main dish to these instant pot mashed potatoes!

Tip!

For an all-in-one meatball dish, check out this Meatball Casserole.


The Ingredients

  • Ground Chicken. I like 93% lean here. It has just enough fat content to keep these healthy chicken meatballs moist and juicy. Great source of protein!

Substitution Tip

Ground turkey may also be used in this baked meatball recipe if you prefer (or check out this Baked Turkey Meatballs recipe).

For a hearty vegetarian meatball, check out these Lentil Meatballs.

  • Whole Wheat Panko Breadcrumbs. To bind the baked chicken meatballs together. I like whole wheat over white breadcrumbs here because whole wheat = extra fiber without any extra effort.

Dietary Notes

For gluten-free chicken meatballs, try swapping the whole wheat breadcrumbs for coarsely ground gluten free rolled oats.

For chicken meatballs without breadcrumbs, swap chicken for turkey in these Whole30 Meatballs (this same recipe also qualifies as Paleo Chicken meatballs).

  • Parmesan. Richness. Saltiness. Italian flair. A small handful goes a long way. PLEASE buy it freshly ground or grind it yourself. The green can will not do this simple chicken meatball recipe justice (or this Pesto Pasta).
  • Egg. No tough or dry chicken meatballs here! Egg not only binds the meatballs together but also adds moisture and fat to soften and tenderize them.

Substitution Tip

I have not experimented with making chicken meatballs without egg or with egg whites only. If you want to play around with the recipe, you could try swapping for a flax egg or opt for two egg whites instead of one whole egg. If you try it, I’d love to hear about your results.

  • Spices. To keep these Italian chicken meatballs quick and easy, instead of mincing garlic and sautéing onions, I used onion powder, garlic powder, and Italian seasoning right from my spice cupboard.
  • Tomato Paste. Provides super-concentrated flavor for these Italian baked chicken meatballs (and this equally healthy Turkey Bolognese).
  • Fresh Spinach. Chopped fresh spinach gives the chicken meatballs flecks of color, sneaks in a little extra nutrition, and helps keep them moist.

Market Swap

If you do not have fresh spinach, sautéed kale would also work nicely in these healthy chicken meatballs. Some readers have also made this chicken meatball recipe with frozen spinach by thawing and draining it thoroughly before adding it to the recipe.

The Directions

a bowl of ground chicken with breadcrumbs and herbs to make meatballs
  1. Beat the egg in a large bowl, then add the remaining ingredients, reserving 1 tablespoon of olive oil and tomato paste.
a glass bowl of ground chicken and hearbs for easy baked chicken meatballs
  1. Gently mix everything until combined. Don’t overwork the meat!
a sheet pan of the BEST chicken meatballs ready to bake in the oven
  1. Shape into meatballs and arrange in the baking dish.
brushing Italian chicken meatballs with tomato paste and olive oil before baking
  1. Whisk together the remaining oil and paste. Brush over the top of the chicken meatballs.
healthy chicken meatballs on a sheet pan lined with foil
  1. Bake chicken meatballs at 400 degrees F for 18 to 22 minutes, until cooked through, and serve as desired. ENJOY!
The BEST Chicken Meatballs baked and not fried

Storage Tips

  • To Store. Store cooked and cooled leftovers in an airtight container in the fridge 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 (no need to thaw) 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 baking sheet lined with parchment paper 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.

Storage Tips

If baking meatballs directly from frozen, make sure they are in a baking dish that can be put in the oven with frozen food inside. Some baking dishes, particularly glass, will break if placed in a hot oven with cold food inside.

Leftover Ideas

Add leftover meatballs to freshly cooked pasta, over a bed of Roasted Spaghetti Squash, or easy Zucchini Pasta. The possibilities are endless!

baked chicken meatballs with breadcrumbs and egg in a casserole dish

What to Serve with Baked Chicken Meatballs

Recommended Tools to Make this Recipe

  • Mixing Bowls. I use this nested set of glass mixing bowls almost daily in my kitchen.
  • Baking Dish. This one is safe for the oven, microwave, AND freezer!
  • Sheet Pan. An alternative to using a baking dish to prepare these healthy chicken meatballs in the oven.

The Best Sheet Pans

I’ve been using these for years! Their heat conductivity is still like brand new, and their shape hasn’t warped.

Baked chicken meatballs on a black plate

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Leave a rating below in the comments and let me know how you liked the recipe.

Get back to the basics with this simple Italian chicken meatballs recipe.

Frequently Asked Questions

Can I Make Chicken Meatballs Without Cheese?

Cheese is important for this recipe because it flavors the chicken meatballs and helps them hold their shape. Therefore I’m not sure I would omit the cheese or substitute it. If you’re looking for meatballs without cheese, try these Cranberry Turkey Meatballs, Whole30 Meatballs, or experiment with using nutritional yeast.

How To Know When Chicken Meatballs Are Done?

Chicken meatballs are fully cooked when evenly brown, firm to the touch, and register an internal temperature of 160 degrees F.

How to Make Chicken Meatballs With An Air Fryer?

Check out my Air Fryer Meatballs recipe as a good starting point.

Baked chicken meatballs on a black plate

Baked Chicken Meatballs

4.98 from 85 votes
The BEST healthy baked chicken meatballs with spinach. Made in the oven, serve these easy chicken meatballs with pasta, zoodles, or sandwich rolls.

Prep: 15 mins
Cook: 18 mins
Total: 35 mins

Servings: 12 meatballs

Ingredients
  

  • 1 large egg
  • 1 pound ground chicken (I like 93% lean)
  • 1/2 cup whole wheat panko breadcrumbs
  • 1/3 cup Parmesan cheese finely grated
  • 2 tablespoons extra-virgin olive oil divided
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons tomato paste divided
  • 3 tablespoons flat-leaf parsley finely chopped
  • 2 1/2 cups fresh spinach lightly packed

For Serving:

  • Tomato sauce
  • Cooked whole wheat pasta, zucchini, or other vegetable noodles
  • Buns for sandwiches
  • Toothpicks to serve as an appetizer

Instructions
 

  • Place a rack in the upper third of the oven and preheat to 400 degrees F. Lightly coat a 9×13-inch baking dish or rimmed baking sheet with nonstick cooking spray.
  • Beat the egg in the bottom of a large bowl. Add the chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, fresh parsley, and 1 tablespoon tomato paste. Finely chop the spinach so that it is in small bits, then add it to the bowl.
  • With a fork or your hands, mix until well combined, being careful not to compact the meat.
  • Shape the mixture into 12 meatballs and arrange them in the prepared baking dish, 1-inch apart, so they do not touch.
  • Whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of tomato paste in a small bowl. It won’t be perfectly smooth but will bake up just fine. Brush over the top of the meatballs.
  • Bake the meatballs in the upper third of the oven for 18 to 22 minutes until cooked through. Serve hot with pasta, zucchini noodles, inside a hoagie bun, or any way you choose!

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.

Nutrition

Serving: 1meatball (without pasta or additional sauce)Calories: 107kcalCarbohydrates: 3gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 50mgPotassium: 283mgFiber: 1gSugar: 1gVitamin A: 770IUVitamin C: 4mgCalcium: 54mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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198 Comments

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    1. Norma, I’m going to try this recipe tonight for my dad. I planned to use no sodium tomato paste with some spaghetti sauce (low sodium) and pasta. I figure to just calculate the way I normally would – nutritional guide. 🤷🏻‍♀️

  1. Oh my goodness…..undoubtedly the best recipe I’ve ever tried for making chicken meatballs!! The search has ended for the PERFECT chicken meatball!! Easy to make, freezes well, just the best flavor, and the best part? My husband doesn’t like chicken in any form except for fried, so guess who gets to eat them all herself??!!

    Do yourself a favor and double the recipe; they are THAT good!5 stars

  2. As a person who loosely follows recipes (I always add more seasoning and an extra veggie or two and I am not good about measuring…I guesstimate) I strongly recommend following this recipe as closely as possibly. From the instructions on finely chopping the spinach, to when you add the spinach, to the amount of bread crumbs and cheese…follow the recipe. It is an excellent recipe!!!5 stars

  3. Would frozen spinach work? What about fresh kale? And do you have a substitute for tomato paste? I can’t make it to the store but would love to try and improvise with this recipe!

    1. Hi Ashley! If you decide to experiment with frozen spinach, you’ll want to make sure it’s thawed and squeezed as dry as possible. I’d recommend pressing out the water and changing paper towels a few times. I think fresh kale would also work. Unfortunately, I don’t have any recommended swaps for the tomato paste, as it’s important for texture and flavor. I hope you enjoy the meatballs!

  4. I made these this evening and they were fantastic! Easy to make, quite moist and very tasty. I will definitely be making these again!5 stars

  5. Seriously delicious!! My husband went back for seconds. I served with pasta with garlic & oil and a salad. Yum. This is my go to from now on! Thank you!!5 stars

  6. Honestly the best meatball I’ve ever had in my 35 years and I come from an Italian family. I usually don’t use ground chicken but this is moist with tremendous flavor. Must try!5 stars

  7. Kids love these with rice or buttered noodles.
    And I love them because they are kidney friendly. Approved for my dialysis diet. and they are sooooo tasty!5 stars

  8. I made these chicken meatballs last night. OMG! They were so moist and delicious. I’ve never thought about using ground chicken before to make meatballs, but I’m so happy I found this recipe. I’m looking forward to leftovers tonight. Yummy!5 stars

  9. Found this after my friend had a heart attack and my old ways of cooking needed a reboot. Now it’s not only a household favorite but my go-to, feed a crowd recipe. SO easy and absolutely full of flavor. You could add whatever you wanted to these babies (onions/mushrooms etc), but they do not need a thing. (I tend to put a little extra tomato paste on top of mine, but that’s a personal preference).5 stars

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