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