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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.

Plate of baked chicken meatballs

Why You’ll Love These Italian Chicken Meatballs

  • Italian-Style Meatballs, But: Chicken! Made with lean ground chicken, whole wheat breadcrumbs, and fresh green spinach, this baked chicken meatball recipe is simply the BEST! They offer old-school Italian flavor, done new-school fast.
  • Quick and Easy. These tender, juicy meatballs require less than 15 minutes to prep and they’re cooked entirely in the oven—which means no greasy mess on the stovetop.
  • Family-Friendly. Like these Baked Turkey Meatballs, baked chicken meatballs will please grownups and kids alike (including your pickiest toddlers). They taste GREAT!
  • So Many Serving Options. They’re not just for pasta! 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!
Baking dish with juicy chicken meatballs

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

The Ingredients

  • Ground Chicken. I like 93% lean here. It has just enough fat content to keep these healthy chicken meatballs moist and juicy.
  • Whole Wheat Panko Breadcrumbs. To bind the baked chicken meatballs together. You can use regular panko if you prefer.
  • Parmesan. Richness. Saltiness. Italian flair. A small handful goes a long way.
  • 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. 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.

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).

The Directions

Beaten egg in bowl to bind chicken meatballs
  1. Make the Binder. Beat the egg in a large bowl, then add the remaining ingredients, reserving 1 tablespoon of olive oil and tomato paste.
Chicken meatball mixture in glas sbowl
  1. Combine. Gently mix everything until combined. Don’t overwork the meat!
Chicken meatballs in baking dish before cooking
  1. Shape. Form into meatballs and arrange in the baking dish.
Brushing sauce on chicken meatballs before baking
  1. Finish. 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!

What to Serve with Chicken Meatballs

Closeup of chicken meatballs in baking dish

Recipe Tips

  • Grate Your Own Cheese. PLEASE buy a block of Parm and grate it yourself. The green can will not do this simple chicken meatball recipe justice (or this Pesto Pasta).
  • Don’t Skip the Cheese. Cheese is important for this recipe because it flavors the chicken meatballs and helps them hold their shape. If you’re looking for meatballs without cheese, try these Cranberry Turkey Meatballs or Whole30 Meatballs.
  • Reheat With Care. If you’re 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.
  • Know When They’re Done. Chicken meatballs are fully cooked when evenly brown, firm to the touch, and register an internal temperature of 160 degrees F.
  • Air Fryer Option. Check out my Air Fryer Meatballs recipe as a good starting point if you want to try making chicken meatballs in the air fryer.
Dipping chicken meatball in marinara sauce

Baked Chicken Meatballs

4.86 from 215 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 minutes
Cook: 18 minutes
Total: 35 minutes

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!

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

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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4.86 from 215 votes (96 ratings without comment)

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278 Comments

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    1. Hi Erin! 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 hope you enjoy the meatballs!

  1. These came out so perfect, and the spinach/tomato was a great addition. The recipe even inspired me to make my own pasta sauce to complement it. Adding this recipe to my wintertime rotation.. Thank you!5 stars

  2. I’ve tried to make chicken meatballs in the past and they were always only ok. These are AMAZING! Super easy to make and I had all of the ingredients in the house already! I had a 3lb pack of chicken, so tripled it and have a nice amount of leftovers for lunch this week. I had to stop my husband from eating them and can’t wait to make them again! I’m so happy to have found your blog. We were getting sick of the same meals in our rotation and your blog has helped us expand our rotation! This one deserves more than 5 stars!5 stars

  3. Erin, this recipe is fantastic, so easy to prepare. I followed the recipe exactly and have several in my freezer for nights when I get home late and need a quick meal to put on the table. My husband loved them and kept eating ones I was going to freeze and dipping them in the extra sauce left over in the pot, hence not as many in the freezer as I had hoped. I am so happy I found your blog. I have made several of your dishes and not one has been a disappointment. Looking forward to your cookbook.5 stars

    1. Cynthia, I’m happy to hear you enjoyed the meatballs! And thank you for the encouragement about my cookbook—I’m so glad you’re looking forward to it too!

  4. I made these tonight and they turned out really great! I followed the recipe and only omitted the red pepper flakes so my kids would eat them.  The flavors are really wonderful and these are definitely on my dinner rotation. 5 stars

  5. Glad I tried your recipe, the chicken meatballs came out
    very delicious! They are spiced just right, good flavor and moisture. Better than my usual turkey meatballs.
    I followed recipe exactly as given. Thank you!5 stars

  6. These were delicious!  I used ground beef because I didn’t have ground chicken.  I served mine with gnocchi.5 stars

  7. Probably the best chicken meatballs I have ever tasted! I did a tester meatball and only thing I added was a pinch more salt and another tbsp tomato paste for more flavor, which was a great idea! My fussy teenage boys love these!!5 stars

  8. I made these tonight for the first time. So good.  I didn’t use the tomato paste and olive oil brushed on top, but they were delicious. Will definitely make these again. 5 stars

    1. Hi Sarah, you could use a similar dry, nutty Italian cheese like grana padano. Or you could take a look at these meatballs, which don’t use cheese! https://www.wellplated.com/whole30-meatballs/

    1. Christine, you do need the Panko for the meatballs to hold together. You might like these Whole30 Meatballs instead: https://www.wellplated.com/whole30-meatballs/.

  9. Made these but without the tomato paste as I was serving them with a creamy onion sauce over pasta. My husband loved them as he thought they were a light, fresh alternative to regular meatballs. I liked the spinach content as it not only adds taste but a nutritious alternative.5 stars

  10. I made these to keep in my freezer for a quick and healthy lunch/dinner option for my 22 month old. I omitted the red pepper flakes and salt (I would add it in for adults) and I made them small (2tsp) so I got 38 meatballs. They were delicious and my daughter loves them. Next time I’m going to double the recipe.5 stars

    1. Annie, I am so so pleased to hear this! Thank you for taking time to leave this wonderful review. It means a lot!

  11. I am trying to cook with less sodium so I made these without the salt and they were still completely flavorful and delish! They also freeze wonderfully. Great recipe.5 stars

        1. Hi Susan! I haven’t tried it myself so it would be hard to give a recommendation. If you decide to experiment, let me know how it goes!

          1. I ended up browning them under apreheated ebroiler for about 2 minutes & then popped them into the soup. Amazing! Thank you!5 stars

  12. Really enjoyed these. Made exactly as directed and came out wonderful. Served with spaghetti squash. Healthy eating for sure. Husband loved as well. Definitely going in the rotation. 5 stars

  13. These were very good. I used oats instead of bread crumbs to keep them Gf and omitted the red pepper flakes because I was making them for my 11 month old granddaughter. They turned out great! Next time, making them for myself I’ll add the red pepper flakes. I always appreciate a good recipe. Thanks!5 stars

    1. YAY! I’m so happy to hear that this recipe was a hit, Janet! Thank you for taking the time to share this kind review!

    1. Hi Shir! Unfortunately, the cheese is an important binding agent for this recipe. If you want to make meatballs without cheese, I’d recommend checking out this recipe: https://www.wellplated.com/whole30-meatballs/.

  14. The greatest way to get extra iron into the kids omg just amazing and so tasty. Next time I’m going to double the recipe so I have left overs 5 stars

  15. I Just wanted to thank you for this recipe which has become a staple in my home. My 5 yr old boy is SUPER picky about meat or FOOD in general and he eats these every time. I doubled the recipe and added fresh rosemary, thyme, sage and I sauté onions and some garlic, let it cool then add to mixture. I keep them frozen in the bag and we eat all week from it. It’s is amazing! Thank you!5 stars

    1. Thank you for taking the time to share this kind review, Melissa! I’m so happy to hear that this recipe has been a hit!

  16. Made this using ground turkey. Delicious alone but then added the baked meatballs to my spaghetti sauce. Delicious!!5 stars

    1. I’m so happy to hear that this recipe was a hit, Denise! Thank you for taking the time to share this kind review!

    1. Thank you for taking the time to share this kind review, Tricia! I’m so happy to hear that you enjoyed the recipe!

  17. So tasty!! Will definitely be keeping this recipe in the rotation. Didnt require any dipping sauce, delicious on their own with a side salad and avocado. Reheated amd tastes just as delicious as the previous night. So these are great as a meal prep!!! Thank you! Substitutions: didn’t have panko so used reg breadcrumbs, was all out of powdered garlic, hence used fresh garlic and no spinach but added cilantro.5 stars

  18. Hi can I substitute the egg with something. Want to make these for my one year old who is allergic to eggs. 

    1. Hi Sana, unfortunately, the egg helps bind these meatballs together, so I can’t recommend a swap here. You could experiment by using a flax egg instead. If you decide to try it, I’d love to hear how it goes!

  19. My husband found this recipe. We had some ground chicken we needed to use up and wanted to try something new…and simple. I’m no chef but I rarely cook from recipes..and when I do…I find a few different recipes that incorporate all the things I want to use and combine them in my head and that’s what I follow. I’m not typically a fan of chicken meatballs; when I have a choice, I prefer red-meat everything. So when my husband found this recipe, I didn’t care to insert myself or my preferences. Why bother… if I didn’t like it, I’d just make a salad. Ha! We didn’t have parmesan so I suggested gruyere and I did help chop up the ingredients and basted them with the paste/oil to get them in the oven quicker but that was the most I wanted to contribute to something I didn’t want association with. Then these delightful balls of savory goodness came out of the oven… Hold me back! AMAZING flavor and while I can think of things I might add, they sure don’t need it and any additions would just ruin the simplicity. These are perfect just as they are and I’m tempted to make batches upon batches for rough days when I want to bury myself in blankets and comfort food and hide from the world. They’re that good! This recipe is a keeper!5 stars

  20. These were so yummy and so easy, I made them twice in one week! I made them with marinara and butternut squash noodles. Erin thank you for this recipe! I’m in love with it and kind of obsessed with everything you make.

    Keep the recipes coming, thank you!5 stars

  21. Hi! I tried the chicken meat balls today!! They were delicious!! Didn’t have spinach, but I put lots of parsley and green scallions! These meat balls came out so good! I have never tasted such tasty meatballs in my life!!!5 stars

    1. I’m so happy that you enjoyed the meatballs, Bibi! Thank you for sharing this kind review!

  22. Hi Erin, these chicken balls are perfect for a aperitif accompanied with nice wine and friends. I have made them twice now and will do so again tomorrow with friends coming over for lunch – the only change to your recipe is that I saute the onion, garlic and add fresh chilli to give it a punch.

    The tomato paste brushed over just prior to baking – is excellent !

    Thank you very much from the Yaroomba, on the Sunshine Coast, Queensland, Australia5 stars

  23. These meatballs are the best!!! I followed the recipe almost exactly. I did not add the red pepper flakes as I just can’t handle heat in food. I have a baked grouping in the freezer now and I am heading back to the store as skinless, boneless chicken breasts are on sale this week (I grind my own meat). This recipe is truly delightful. You won’t be disappointed making these! Thank you, Erin.5 stars

  24. Fantastic!
    I substituted parmesan for cheddar, and the pepper flakes for paprika. It was still so good! 100% recommend!5 stars

  25. Fantastic!
    I substituted parmesan for cheddar, and the pepper flakes for paprika. Because I didnt have them. It was still so good! 100% recommend!

    The 2nd time i made them, i forgot the tomato olive oil coating. It was still fantastic!!!5 stars

  26. This recipe was simply fantastic. Made a double batch and froze in small serving packages, since I live alone. Have made meatball sandwiches, served with different pastas and used as a snack while watching a game. Thank you for all the recipes you have created.5 stars

  27. Hi, my husband loves these meatballs. I cook for his dad and my husband always says, no, don’t send these over haha.
    Thanks for this recipe!5 stars

  28. Loved!!!!!! Made a double batch using turkey and can’t wait for the leftovers. Especially liked the spinach for a unique touch! I’ve been making so many of your recipes during quarantine, after I saw your interview in an ND Alumna email!! :)5 stars

  29. Best meatballs I love these so much I won’t be making beef meatballs anymore everyone in my family LOVED these only thing is I didn’t add the spinach we aren’t huge fans of it5 stars

  30. The tomato paste/olive oil on top is extra special! These were so versatile. Some had meatball sandwiches and others had it with pasta or broke it up and ate it as a nacho topping. Your recipes are help my family so much and bring joy to every day eating!5 stars

  31. Hello,
    Would you be able to advise the role parmesan cheese has in making meatballs? Is it for taste or strucure? Thanks!

    1. Hi Al! The cheese helps bind the meatballs together and adds flavors. You could use a similar dry, nutty Italian cheese like Grana Padano if you’d rather not use Parmesan. Or you could take a look at these meatballs, which don’t use cheese! https://www.wellplated.com/whole30-meatballs/

  32. This recipe is amazing. I like the heat so I added more red pepper flakes. I also bought basil/oregano tomato paste and used a flavored olive oil (sun dried tomato and parmesan garlic. I made three times the amount of the sauce to brush on top and also brushed it on the bottom of the chicken balls. Simply delicious! I’m going to try it with ground pork also, but the chicken is amazing!5 stars

  33. These meatballs were fabulous!! I am not a meatball lover, i dont eat beef or pork so i thought these would be a fair alternative. I was pleasantly surprised with the flavor and ease of preparation. Definitely a keeper in my recipe file. Thanks for sharing5 stars

      1. Hi Jennifer! Great question, I shouldn’t make a difference on which oil you use. Hope that helps!

  34. I’ve made these half a dozen times now. What a nice, easy, flavorful, reliable recipe. The tomato paste/olive oil glaze is out of this world. Made them with finely diced onions. Made them without spinach when I thought I had some but was out of it. In a roll, by themselves over pasta; outstanding every time! Always make a double batch!5 stars

  35. Delicious ! Had these with a bowl of Zucchini noodles and it was a perfect, healthy meal that was also filling. Will absolutely make again!5 stars

  36. I have ground chicken breast. Does anyone have any suggestions for how to make sure these don’t turn out dry?

    1. Hi Jen! These meatballs are juicy and delicious with the ground chicken and other ingredients. I hope you enjoy the recipe if you try it!

  37. Totally amazing! I had surgery lately and eating meat in general has been hard. These have helped heaps in getting a little more protein daily. Just been heating up two small ones for lunch and dinner and it tastes so good!5 stars

  38. Hi Erin. Made these today exactly as written and thought they were delicious. Served over spaghetti squash with marinara sauce and fresh basil. A satisfying healthy meal. These meatballs are likely to become my go to recipe. Thank you.5 stars

  39. Love this recipe!! Make it often, we eat them hot or cold, doesn’t matter cause they’re soooo good!4 stars

    1. Kylie, I haven’t tested this with egg white only and recommend the whole egg for richness, but I think it would be OK with 2 egg whites. If you decide to experiment I’d love to hear how it goes!

  40. The taste was really good, but my meatballs came out too soft, bordering on mushy. Used meat thermometer to check doneness. Should they just be cooked longer to firm more? could I have done something else to ruin the texture? I tried not to over mix. Any ideas?
    Thanks!4 stars

    1. Hi Laura! It’s hard to know what went wrong without being in the kitchen with you. You said you checked for doneness, but did you stick to the cooking time of 18-22 minutes, they shouldn’t of come out soft or mushy. Also did you use all of the ingredients suggested in the recipe such as 93% ground chicken?

      1. Thanks for responding! We did follow the ingredients. We ended up browning in a pan after the oven for a few minutes and they came out perfectly (to my taste) after that. The tomato topping darkened but didn’t get bitter or weird. My 10 month old and 3 year old have been gobbling them up from the freezer stash since! Every time we thaw a few we talk about making them again. Thanks!

  41. These are better than my beef meatballs, and those are pretty freakin’ good. I didn’t have spinach in the house and I left out the red pepper flakes, but you could tell just by the smell that these were going to taste outrageous. I can’t wait to make them for my sister, who doesn’t eat beef. Thank you for this recipe.5 stars

  42. Made it once to try and now I make a batch every week for a quick protein to add to any lunch. I skip spinach though, to make it more picky eaters friendly, but these are the best chicken meatballs ever! Thank you!5 stars

  43. I love how moist these turne out . I have a small baby so they are perfect to prep them ahead and just put them in the oven before dinner .5 stars

  44. These were the best meatballs I ever made! So moist and delicious. I can’t wait to make them again for company! I did not add any salt as I am on low sodium diet. They were still delicious. Definitely making a double batch next time. This leads me to believe I need to try some of your other recipes. Thank you!5 stars

  45. I ground 3 lbs chicken thighs (tripled the recipe)and made this with fresh flaked parm and no spinach. My family went Gaga! Even the kiddos! Thanks for the great recipe! I check out more of your recipes based on this one for sure.5 stars

    1. Hi Cindy! I have a whole section in the blog post titled: How To Freeze Healthy Chicken Meatballs, you can also freeze the meatballs uncooked, following these steps. Hope this helps!

  46. These came out great and only took 14 min at 400F convection setting. Juicy inside and nicely browned on the outside. Made as is, except didn’t have spinach and parsley but had tons of tarragon and added a little. You only need a tbsp or two, to give wonderful aroma and not overpower the rest of the flavors. Next time will add the spinach too. Quick, delicious and flavorful, definitely a keeper.5 stars

  47. They came out perfect. Since I made them bigger than the recipe called for, I cooked them 1/2 hour. Very tasty with rice.5 stars

  48. I’ve made these meatballs so many times I feel like it’s time I’ve left a comment. As a single person cooking for myself, I love these meatballs because I can make a batch and freeze them, and then take a few out of the bag and stick them in the oven whenever I want an easy meal (along with some pasta and sauce of course). They’re really easy to make and feel healthy to eat without tasting healthy in a bad way. They got a nice little kick to them. Highly recommend for the other single folks out there!5 stars

  49. These are fabulous! I bought my favorite organic chicken breasts and thighs and ground them (2:1 ratio of breasts to thighs) and substituted parm Reggiano for the pecorino. Served with zucchini “noodles” and very simple tomato sauce from summer tomatoes canned earlier in the year. Not only do they taste great, but they are so pretty – that little glaze of tomato paste and olive oil is the perfect touch. Truly fantastic! Thank you for sharing.5 stars

    1. Hi Kim! 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 hope you enjoy the meatballs!

  50. LOVE this recipe!
    I did a test recipe thinking I wanted to serve this for my daughters bachelorette party. They had a large bus and did a secret country tour. My house was Italy, so when I found your meatball recipe, I was excited to try. My test one was a great success, so I made a triple batch of these for the bachelorette party and they were a huge hit! There were only two left, and that’s only because I had several other delicious food options too. My five year old granddaughter also loves these chicken meatballs!5 stars

  51. I made these tonight. So Delicious!!!! Best ever chicken meatball recipe!!!! I Tripled the recipe. It made 48 delicious meatballs. I had everything except fresh parsley – used dried. 10 STARS!!!!!5 stars

  52. I always make a beef/pork meatball recipe from my Mother. But tonight, I had 3 pounds of ground chicken to use, and this recipe caught my eye.
    Tender, flavorful meatballs, and an easy way to sneak some greens into a meal.5 stars

  53. Best meatballs ever!!! My kids can’t stop eating it. I made five times the recipe but I switched garlic and onions powder to fresh ones, but I minced them. It came out so good and yummy. Will add to my recipe list. A Big Thanks for a Great Recipe.5 stars

    1. Hi Samantha! I haven’t tried it myself so it would be hard to give a recommendation. If you decide to experiment, let me know how it goes!

    1. Hi Alyssa! So glad you enjoyed the recipe! Thank you for this kind review and the feedback on air frying them!

  54. My husband recently had a heart attack, so trying to find healthy alternatives for supper has been a challenge. I found this recipe , it looked good was surprisingly simple. but ,wow !! My husband loved them !! ❤️ partnered them with whole wheat pasta and low salt sauce . Definitely a new recipe that’s a keeper!! Thank you so much for helping me through this difficult time.5 stars

  55. Absolutely love these meatballs…super easy & quick. I usually have to make it twice in one day since the first batch sits on the stove and my family just walks by an pops them in their mouth.5 stars

    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. 🤷🏻‍♀️

  56. 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

  57. 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

  58. 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!

  59. 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

  60. 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

  61. 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

  62. 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

  63. 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

  64. 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

  65. I made these and loved them. I would like to make them smaller for appetizers. Wondering if I should cut down the cooking time if I make 24 balls instead of 12?

    1. Hi Kristin, if make smaller balls, I would cut down the time. It won’t take them as long to cook. Hope you enjoy them!

  66. I have made these every couple of weeks for almost two years ! The family LOVE them ! They are so quick, easy , nutritious and delicious !! Thank you!5 stars

  67. These were fabulous. Definitely a keeper. I used oats instead of bread crumbs. I am going to make a ton of them to put in the freezer later this month.5 stars

  68. These meatballs were very flavorful! The spinach provided extra flavor, nutrients and moisture. Will definitely make them again.5 stars

  69. 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.5 stars

    1. 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.

  70. 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! 😊5 stars

  71. 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.5 stars

  72. 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!5 stars

    1. Hi Caitlin! I haven’t tried it myself but if you decide to experiment, I’d love to know how it turns out!

  73. 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.5 stars

  74. 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.5 stars

  75. 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!5 stars

  76. 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.5 stars

  77. 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.5 stars

  78. 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!!5 stars

  79. 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

    1. 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!

  80. 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!5 stars

  81. 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.5 stars

  82. Made it several times and it has become a favourite… Everyone loves these even the pickiest and the snobbiest foodies hahaha5 stars

  83. This was absolutely delicious! It paired perfectly with regular pasta (for my husband) and zucchini noodles (for me)! I will add this to my regular meals!

  84. SO good! Easy to make, the tomato paste & evoo “topping” made such an awesome crust. Will definitely make these a weekly regular!5 stars

    1. Hi Leigh! I’ve only tested this recipe with panko so it would be hard for me to say for sure what the amount would be. I do have a similar meatball recipe that uses almond flour that might help: https://www.wellplated.com/whole30-meatballs/ Enjoy!

  85. This was fantastic. I made noodles from Pasta Grammar’s “A Day in Dasa” and home made sauce (crushed tomatoes, 2 cloves garlic and basil). My wife loved the meatballs… what a great meal with healthy ingredients!5 stars

  86. These meatballs are amazing and I am so glad I found this recipe. I always triple the batch because whenever my adult children are around they are eating them and are always taking some to go. They freeze great, go good with just about anything, and are just a perfect bite eating them on their own!5 stars

  87. OMG! These are fabulous little bites of awesomeness!!!! I am in love with these meatballs. Hubby approved this chicken meatballs! Served it with zucchini noodles and a salad for a super healthy and filling meal.5 stars

  88. Just wanted to let you know that these meatballs are a game changer in my house. My kids LOVED these meatballs. As a single mom of 2, the fact that these have simple ingredients I always have in hand and can be thrown together in less than 30 minutes is a winner! Thank you, Erin!5 stars

  89. These are one of our favorites now! You know it’s a success when your picky husband and toddler love them! So easy and so delicious! I paired them with some whole wheat penne, garlic marinara, and fresh grated parmesan. Healthy comfort food is amazing. Thanks for this recipe!5 stars