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.
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.
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 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!
- 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.
- 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.
- 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.
The Directions
- Beat the egg in a large bowl, then add the remaining ingredients, reserving 1 tablespoon of olive oil and tomato paste.
- Gently mix everything until combined. Don’t overwork the meat!
- Shape into meatballs and arrange in the baking dish.
- Whisk together the remaining oil and paste. Brush over the top of the chicken meatballs.
- Bake chicken meatballs at 400 degrees F for 18 to 22 minutes, until cooked through, and serve as desired. ENJOY!
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!
What to Serve with Chicken Meatballs
- Pasta. Cooked spaghetti noodles are classic. For a low carb twist, try Zucchini Pasta.
- Pesto. For a change of pace, instead of marinara, try Basil Pesto or Avocado Pesto.
- Sautéed Vegetables. While the meatballs bake in the oven, cook up Sautéed Brussels Sprouts, Sautéed Zucchini, or Sautéed Spinach on your stovetop.
- Spaghetti Squash. With its pasta-like strands, Baked Spaghetti Squash is perfect with meatballs. Or for a more decadent spin, try Spaghetti Squash Carbonara.
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.
Get back to the basics with this simple Italian chicken meatballs recipe.
Frequently Asked Questions
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.
Chicken meatballs are fully cooked when evenly brown, firm to the touch, and register an internal temperature of 160 degrees F.
Check out my Air Fryer Meatballs recipe as a good starting point.
Baked Chicken 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!
Video
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
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Get ready to party! On Well Plated, there’s a meatball appetizer recipe for just about any occasion:
Thanks so much for this recipe! It is my go to meatball recipe now. These meatballs are full of flavor and so moist. I make a double batch and freeze them. They’re great for a quick, healthy and delicious meal with pasta, bread and / or veggies.
Hi Cheryl! So glad you enjoyed the recipe! Thank you for this kind review!
I made this dish a few weeks ago and I have one word ro describe it: And that word is “Wow!” My family said it was okay but I absolutely loved it. I will definitely be making this again.
So yummy! I made these with risotto and roasted broccolini and it was an excellent meal. My husband called it “amazing” (which I have never got from him). Definitely saving this one! 😊
Hi Jenni! So glad you enjoyed the recipe! Thank you for this kind review!
I made this dish for dinner a few weeks ago and it wqs phenomenal! My family said it was okay but to me it was more than okay. I will definitely make this again in the future. 15/10 recommend.
Hi Dominic! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe is really delicious, super easy and pretty quick
Hi Tango! So glad you enjoyed the recipe! Thank you for this kind review!
I’m munching on a meatball, and going back and forth to the kitchen to pick up another meatball as I’m writing this review. This recipe is so easy, so forgiving and surprising tasty. Left out parsley (didn’t have any), and chili flakes (for toddler to snack on as well), replaced parmesan with nutritional yeast (ran out but really wanted to make these meatballs!), Still, WOW! seriously so good!! And the taste of the hidden spinach can barely be detected. Thank you for this awesome recipe, I’m going to try this with the full list of ingredients again, and this recipe is definitely a keeper!
Hi ML! So glad you enjoyed the recipe! Thank you for this kind review!
Is there a way I can make this into meatloaf?
Hi Caitlin! I haven’t tried it myself but if you decide to experiment, I’d love to know how it turns out!
Excellent recipe, a definite re-do!
Hi Anne! So glad you enjoyed the recipe! Thank you for this kind review!
Thanks for an amazing recipe, these have been the best chicken meatballs in my life so far! Even my daughter, who is a picky eater in general and was recovering after stomach flu with no appetite at all, couldn’t stay indifferent and ate some.
Hi Vera! So glad you enjoyed it! Thank you for this kind review!
Super recipe. I changed it up a bit. I used about a tablespoon and a half of basil pesto in the mix. I added the bread crumbs,( gluten free) egg and Parmesan. I found I didn’t need the garlic or onion powder. I did add dried basil and oregano. Made them ahead of time and added to my sauce the next day. Excellent.
Glad it worked for you Nan!
This has been a go to for a while. Forgot about it then came back. I made some today but had no paste so used tomato sauce for moisture, no topping, carmelized the onions w fresh thyme before adding and added some oatmeal for more girth. Great for meal prep! Fingers crossed, they’re going in now!
Hope it works out for you Melissa! So glad you enjoy the recipe!
Love these! Started making my own when they became too expensive to buy. So glad I did, and these are healthier and the recipe produces more meatballs. I had to use regular panko breadcrumbs as I can’t get the wheat at the store in my rural community. Thank you for the recipe.
Hi Kelly! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious recipe! I intend to make this again soon.
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
I literally make these once or twice a week. My partner LOVES them and I’m happy to get him to eat less red meat. I sub ketchup for tomato paste if I’ve run out, a trick from my mom. Thank you so much for this recipe, they taste amazing and are such a great healthy sub for regular meatballs.
Hi Daniele! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you for this recipe! I enjoyed these chicken meatballs so much that I wanted to try also a soy+mushroom version! That’s fantastic!!
Hi Lidia! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin. I made a single portion of these once before. They r delicious. I printed out the 2x recipe this time and the directions don’t apply to yawing twice the amount when it comes to the oil or tomato paste. Can u clarify this please. Thank u
Hi Gina! You are correct, when increasing the servings it doesn’t always translate properly in the directions. This is a plugin issue that I’m not able to control. Hope this helps!
These were so delicious! I’m craving them again!
Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review!
We really liked this recipe. I followed the directions as written except I used regular panko crumbs since that was all I had. The meatballs are moist, healthy, economical, and very tasty. This is definitely a keeper!
Hi Lynn! So glad you enjoyed the recipe! Thank you for this kind review!
Made these for the first time tonight. Absolutely fabulous!! I ended up substituting chipotle powder for the red pepper flakes as I was out of the flakes. I will be making these again and again.
Hi Linda! So glad you enjoyed the recipe! Thank you for this kind review!
Made it several times and it has become a favourite… Everyone loves these even the pickiest and the snobbiest foodies hahaha
Hi Robert! So glad you enjoyed the recipe! Thank you for this kind review!