These Italian-style chicken meatballs are a flavorful twist on a classic dish. Easy to make and versatile, they are perfect for a quick weeknight dinner or as a crowd-pleasing appetizer at your next gathering.
Why You’ll Love This Recipe?
- The great combination of flavors from the Parmesan cheese, garlic, and oregano.
- Quick and simple prep time, making it a convenient meal option.
- Perfect for meal prep and can be enjoyed in various ways – with pasta, in sandwiches, or as a standalone appetizer.
Ingredient Notes:
- Large egg: Binds the ingredients together.
- Ground chicken: Opt for lean ground chicken for a healthier option.
- Whole wheat panko breadcrumbs: Adds texture and helps bind the meatballs.
- Parmesan cheese: Provides a savory and nutty flavor.
- Extra-virgin olive oil: Used for cooking the meatballs.
- Dried oregano, garlic powder, onion powder, kosher salt, red pepper flakes: Adds depth of flavor.
- Tomato paste: Enhances the richness of the meatballs.
- Flat-leaf parsley: Adds freshness to the dish.
- Fresh spinach: Incorporates a nutritional boost.
- For Serving: Tomato sauce, cooked whole wheat pasta or vegetable noodles, buns for sandwiches, toothpicks for appetizers.
Step-by-Step Instructions:
- In a large bowl, combine ground chicken, egg, breadcrumbs, Parmesan cheese, oregano, garlic powder, onion powder, salt, red pepper flakes, and one tablespoon of tomato paste.
- Form mixture into meatballs and brown in a skillet with olive oil.
- Add remaining tomato paste and spinach, cooking until spinach wilts.
- Serve with your choice of sides or as an appetizer.
Helpful Tips:
- For extra flavor, try adding a touch of balsamic vinegar to the tomato sauce.
- Swap spinach for kale or arugula for a different twist.
- Store leftover meatballs in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Use a combination of dark and light meat for juicier meatballs.
- Don’t overmix the meat mixture to maintain a tender texture.
- Cook meatballs in batches to ensure even browning.
Serving Suggestions:
These chicken meatballs pair well with a side of whole wheat pasta tossed in olive oil and garlic or on a bed of zucchini noodles. Serve with a side salad and a glass of Chianti for a complete meal.
Storage and Reheating Tips:
To store, place cooled meatballs in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through, or in the microwave for a quick meal.
Frequently Asked Questions:
- Can I use ground turkey instead of chicken?
- Yes, ground turkey can be substituted for chicken in this recipe.
- Can I freeze the meatballs?
- Yes, these meatballs can be frozen for up to 3 months.
- Can I use regular breadcrumbs instead of panko?
- Yes, regular breadcrumbs can be used as a substitute for panko.
- Can I omit the red pepper flakes for a milder flavor?
- Yes, feel free to adjust the amount of red pepper flakes to suit your taste preferences.
Conclusion:
These Italian-style chicken meatballs are a delicious and versatile dish that is sure to become a family favorite. Whether served with pasta, in a sandwich, or on their own, they are a crowd-pleaser for any occasion. Give this recipe a try and enjoy the flavorful experience!
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Italian-Style Chicken Meatballs
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Calorie
Description
These Italian-style chicken meatballs are a healthier twist on a classic favorite. They are juicy, flavorful, and perfect for serving with pasta or in a sandwich.
Ingredients
– 1 large egg
– 1 pound ground chicken (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
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the egg, ground chicken, breadcrumbs, Parmesan cheese, 1 tablespoon of olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, 1 tablespoon of tomato paste, and parsley.
3. Form the mixture into meatballs and place them on the prepared baking sheet.
4. Bake for 15-20 minutes, or until the meatballs are cooked through.
5. In a large skillet, heat the remaining olive oil over medium heat. Add the spinach and sauté until wilted.
6. Stir in the remaining tomato paste and season with salt and pepper.
7. Serve the meatballs over pasta or in a sandwich with the spinach mixture and tomato sauce. Enjoy!
Notes
– For a spicier version, add more red pepper flakes to the meatball mixture.
– Feel free to customize the meatballs by adding your favorite herbs and spices.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 490mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 135mg