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!
For an all-in-one meatball dish, check out this Meatball Casserole.
- 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.
- 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!
- 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.
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.
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
- 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
- Tomato sauce
- Cooked whole wheat pasta, zucchini, or other vegetable noodles
- Buns for sandwiches
- Toothpicks to serve as an appetizer
- 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!
- 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.
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Get ready to party! On Well Plated, there’s a meatball appetizer recipe for just about any occasion:
Buffalo Chicken Meatballs
Could you use frozen spinach instead of fresh?
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!
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!
Thank you for taking the time to report back, Savannah! I’m so glad to hear you enjoyed it!
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!
Christine, thank you so much for sharing this wonderful review! I’m so happy to hear it was a hit.
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.
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!
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.
Lindsey, I’m glad they were a success! Thanks for taking the time to report back!
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!
Thanks for reporting back, Therese! I’m glad you enjoyed the meatballs!
These were delicious! I used ground beef because I didn’t have ground chicken. I served mine with gnocchi.
Jocelyn, thanks for sharing your tweaks! I’m glad to hear you enjoyed these!
Love these! So tasty! Thank you!
Jessica, I am so excited to hear this. YAY! Thanks for taking time to share this lovely review!
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!!
I’m glad the recipe is a winner, Shel! Thanks for taking the time to report back. :)
Forgot to add I used frozen spinach squeezed out and think it helps w moisture too!
These are amazing! Flavorful, juicy, healthy, and easy! My uber-finicky son even eats them!
I’m glad they’re a hit, Kathy! Thanks for taking the time to report back!
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.
Regina, thanks for sharing your review! I’m so glad to hear you enjoyed these!
Can I substitute the parmesean with some other cheese?
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/
Thank you so much Erin, I ended up making this for an early dinner and it was delicious!!
I’m so glad you enjoyed the recipe, Sarah!
Can’t wait to try these! My husband is on a no-carb diet, can I leave out the Panko crumbs? Thanks!
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/.
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.
Beverly, I’m glad the meatballs were a hit! Thanks for taking the time to share this review.
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.
Annie, I am so so pleased to hear this! Thank you for taking time to leave this wonderful review. It means a lot!
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.
Thanks for reporting back, Kelly! I’m so glad to hear you enjoyed the meatballs.
The ground chicken I got is super sticky. How do I make that hold?
Hi Neha! The breadcrumbs in the recipe will help bind the meatballs together. I hope this helps!
Hi, Erin, can I use these meatballs in soup? Should I bake them first?
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!
I ended up browning them under apreheated ebroiler for about 2 minutes & then popped them into the soup. Amazing! Thank you!
Hi Susan! Thanks for the feedback!
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.
YAY! I’m so happy to hear this, Cindy! Thank you for taking the time to share this kind review!
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!
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!
Can I Make these without the cheese?
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/.
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
I’m so happy you enjoyed this recipe, Vanessa! Thank you for taking the time to share this kind review!
Delicious! Healthy so you feel good eating it…Will definitely be part of our dinner rotation!
Thank you for taking the time to share this kind review, Pamela! I’m so happy that this recipe was a hit!
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!
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!
Made this using ground turkey. Delicious alone but then added the baked meatballs to my spaghetti sauce. Delicious!!
I’m so happy to hear that this recipe was a hit, Denise! Thank you for taking the time to share this kind review!
Delicious! I added sun dried tomatoes for an additional flavor boost.
Thank you for taking the time to share this kind review, Tricia! I’m so happy to hear that you enjoyed the recipe!
Super easy and super delicious!!
Thank you for sharing this kind review, Renee! I’m so happy you enjoyed the recipe!
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.
Thank you for taking the time to share this kind review, Charon! I’m so happy this recipe was a hit!
Hi can I substitute the egg with something. Want to make these for my one year old who is allergic to eggs.
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!
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!
YAY! I’m so pleased to hear that this recipe was a hit, Ren!
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!
I’m SO happy that you enjoyed the recipe, Olivia! Thank you for sharing this kind review!
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!!!
I’m so happy that you enjoyed the meatballs, Bibi! Thank you for sharing this kind review!
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, Australia
I’m so happy that they have been a hit, Tony! Thank you for sharing this kind review!
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.
I’m so happy that you enjoyed the recipe, Joan! Thank you for sharing this kind review!
I substituted parmesan for cheddar, and the pepper flakes for paprika. It was still so good! 100% recommend!
I’m SO excited to hear that, Hannah! Thank you for sharing this kind review!
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!!!
I’m so happy that you enjoyed the recipe, Hannah! Thank you for sharing this kind review!
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.
I’m so happy that you enjoyed the recipe, Arlene! Thank you for sharing this kind review!
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!
I’m so happy that they’re a hit, Christine! Thank you for sharing this kind review!
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!! :)
I’m SO happy that you enjoyed the recipe, Morgan! Thank you for sharing this kind review!
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 it
I’m so happy that you enjoyed them, Sophie! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed them, Lauren! Thank you for sharing this kind review!
Would you be able to advise the role parmesan cheese has in making meatballs? Is it for taste or strucure? Thanks!
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/
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!
I’m so happy that you enjoyed the recipe, Aretha! Thank you for sharing this kind review!
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 sharing
I’m so happy that you enjoyed the recipe, Shari! Thank you for sharing this kind review!
Hi. Does it make a difference if you use Avocado Oil instead of Extra Virgin Olive Oil?
Hi Jennifer! Great question, I shouldn’t make a difference on which oil you use. Hope that helps!
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!
I’m so happy that you’ve enjoyed the recipe, Giselle! Thank you for sharing this kind review!
Easy, tasty, and quick. Make 12. Gonna have to freeze some cause I live alone.
Yummy is the word!
I’m so happy that you enjoyed them, Susan! Thank you for sharing this kind review!
Delicious ! Had these with a bowl of Zucchini noodles and it was a perfect, healthy meal that was also filling. Will absolutely make again!
I’m so happy that you enjoyed the recipe, Allison! Thank you for sharing this kind review!
I have ground chicken breast. Does anyone have any suggestions for how to make sure these don’t turn out dry?
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!
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!
So glad you enjoyed it! Thank you for your kind review!
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.
So glad you enjoyed them Nancy! Thank you for this kind review!
Love this recipe!! Make it often, we eat them hot or cold, doesn’t matter cause they’re soooo good!
Hi Julie! So glad you enjoyed the meatballs! Thank you for this kind review!
Hello! Could I use egg whites only instead of a whole egg for this recipe?
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!
Excellent recipe – thank you! These meatballs were so flavourful and delicious as promised!
Hi Judy! So glad you enjoyed this recipe! Thank you so much for this kind review!
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?
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?
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!
Thanks for the feedback Laura!
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.
Hi Randie! So glad you enjoyed them! Thank you for this kind review!
Very easy to make and so tasteful
Hi I kleiner, So glad you enjoyed it! Thank you for this kind review!
OMG – this recipe is truly easy to make and DELISH! Love that it has parsley & spinach. Thank you for it 😋🤗
Hi Judy! So glad you enjoyed the meatballs! Thank you for this kind review!
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!
Hi Kate! So glad you enjoyed the meatballs! Thank you for this kind review!
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 .
Hi Carmen! o glad you enjoyed the meatballs! Thank you for this kind review!
Was looking for something to add to our repertoire. Made it tonight. Two thumbs up from whole family!
Hi Marcia! So glad you enjoyed the recipe! Thank you for this kind review!
These are awesome! I always have some in my freezer for a quick lunch or dinner. My family loves them!
Hi Maggie! I’m so glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Jan! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Sara! So glad you enjoyed the recipe! Thank you for this kind review!
Fantastic recipes. Have made several times. Can you tell me if I freeze them raw, do I thaw before backing?
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!
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.
Hi Violet! So glad you enjoyed the recipe! Thank you for this kind review and the feedback on the recipe!
Thanks for sharing this awesome recipe! We tried last night and we will definitely make them again. Very tasty!
Hi Meg! So glad you enjoyed the recipe! Thank you for this kind review!
They came out perfect. Since I made them bigger than the recipe called for, I cooked them 1/2 hour. Very tasty with rice.
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Emily! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Ashley! So glad you enjoyed the recipe! Thank you for this kind review!
Can you substitute frozen chopped spinach (squeezed dry) for the fresh ?
This recipe sounds great!
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!
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!
Hi Gail! So glad you enjoyed the recipe! Thank you for this kind review!
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!!!!!
Hi Danette! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Michele! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Can these go into a soup?
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!
used an air fryer instead of baking turned out absolutely amazing
Hi Alyssa! So glad you enjoyed the recipe! Thank you for this kind review and the feedback on air frying them!
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.
Hi Laura! I’m so glad it worked for you. All the best to you and your husband!
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.
Hi Jasmine! So glad you enjoyed the meatballs! Thank you for this kind review!
These meatballs are delicious! They are moist and flavorful. Next time I will make a double batch.
Hi Shelley! So glad you enjoyed the recipe! Thank you for this kind review!
Easy, delicious, and nutritious.
Hi Camille! So glad you enjoyed the meatballs! Thank you for this kind review!
What is the sodium content for this meatball recipe?
Hi Norma! So glad you enjoyed the recipe! Thank you for this kind review!
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. 🤷🏻♀️
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!
Hi Rochelle! So glad you enjoyed the recipe. Thank you for this kind review!
So delish and easy! My go to for meal prepping lunch for the week.
Hi Annie! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe is perfect
Hi Ben! So glad you enjoyed the recipe! Thank you for this kind review!
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!!!
I’m so happy that you enjoyed it, Ursula! Thank you for sharing this kind review!
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!
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!
Fairly easy to make and incredibly delicious.
I’m so happy that you enjoyed them, Irv! Thank you for sharing this kind review!
Absolutely beautiful. Delicious and healthy. Thank you for such a tasty recipe.
I’m so happy that you enjoyed it, Agata! Thank you for sharing this kind review!
I made these this evening and they were fantastic! Easy to make, quite moist and very tasty. I will definitely be making these again!
Hi Joyce! So glad you enjoyed the recipe! Thank you for this kind review!
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!!
Hi Joan! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Courtney! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Michelle! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Norita! So glad you enjoyed the recipe! Thank you for this kind review!
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).
Hi Katy! So glad you enjoyed the recipe! Thank you for this kind review!
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?
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!
Hi Heather! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Cleo! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Virginia! So glad you enjoyed the recipe! Thank you for this kind review and feedback on the oats!
The meatballs turned out great- followed the recipe exactly as is! A pretty easy weeknight family dinner!
Hi Katie! So glad you enjoyed the recipe! Thank you for this kind review!
These meatballs were very flavorful! The spinach provided extra flavor, nutrients and moisture. Will definitely make them again.
Hi Jen! So glad you enjoyed the recipe! Thank you for this kind review!
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!