Juicy Chicken Meatballs in the Oven

Chicken Meatballs

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.

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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!

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.

The Directions

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.

2. Combine. Gently mix everything until combined. Don’t overwork the meat!

4. Shape. Form into meatballs and arrange in the baking dish.

5. 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

• 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.

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.

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Baked Chicken Meatballs

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

Course Appetizer, Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 35 minutes minutes

Servings 12 meatballs

Calories 107kcal

Author Erin Clarke / Well Plated

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: 107kcal | Carbohydrates: 3g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Potassium: 283mg | Fiber: 1g | Sugar: 1g | Vitamin A: 770IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg

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