These chicken meatballs with spinach are nutritious, flavorful, and a lighter alternative to beef or pork. They’re simple to make and are likely to become your go-to baked chicken meatballs recipe.
Why you’ll love it
Keep a batch of these easy chicken and spinach meatballs in the freezer for fast, healthy dinners. They work well served with pasta and marinara, tucked into a sandwich, added to soups, or simply enjoyed on their own. You can either brown them in a skillet first for deeper flavor or bake them straight on a sheet for a hands-off method.
What you’ll need
- Ground chicken – use lean (around 90%) for best texture.
- Egg – binds the mixture.
- Panko breadcrumbs – light binder that keeps meatballs moist.
- Parmesan cheese – freshly grated adds savory, cheesy depth.
- Worcestershire sauce – for savory umami flavor.
- Lemon juice – brightens the mix.
- Garlic powder & onion powder – basic savory seasonings.
- Salt & pepper – season to taste.
- Parsley – for fresh herb flavor.
- Spinach – use chopped fresh spinach; adjust amount to preference.
- Olive oil – for frying and to oil your hands when shaping.
Tips for success
- These meatballs have a pronounced spinach flavor, so they’re best for spinach lovers or for anyone who doesn’t mind its presence.
- You can swap ground chicken for ground turkey if preferred, though lean chicken stays moist and works very well.
- Ground chicken can be sticky and wet—mix gently and take your time when forming the meatballs for consistent texture.
How to make chicken meatballs
Summary—full ingredient amounts and step-by-step instructions are shown below.
Assemble
- Combine all ingredients (except olive oil) in a large bowl and mix gently by hand until just combined. The mixture will be moist. Form into 1″ meatballs—this batch yields about 20 meatballs—and place them on a parchment-lined baking sheet.
Cooking Method 1 (Skillet + Oven – preferred)
- Heat olive oil in an ovenproof skillet over medium-high. Brown meatballs in batches, 4–5 minutes per batch, turning often to get even color. Return all browned meatballs to the skillet and transfer to a preheated oven to finish cooking until internal temperature reaches 165°F (about 5 minutes).
Cooking Method 2 (Oven only)
- Arrange meatballs on a baking sheet and bake at 375°F for 20–25 minutes, until cooked through. They won’t brown as much but this method is effortless.
Leftovers and storage
- Cooked meatballs freeze well for up to 3 months. Store cooled meatballs in portioned freezer bags or containers for easy thawing.
- Refrigerate leftovers for a couple of days. Reheat gently in a covered saucepan over low heat, in sauce until warmed through, or in the oven at 350°F covered with foil for 10–15 minutes.
Serving suggestions
- Serve with marinara and pasta for classic spaghetti and meatballs.
- Offer as an appetizer with dipping sauces like ranch or tzatziki.
- Add to soups for extra protein and texture, or pair with mashed potatoes or rice for a comforting meal.
More easy meatball ideas
- Try baked porcupine meatballs, buffalo chicken meatballs, chicken parmesan meatballs, or sweet and savory grape jelly meatballs for variety.
If you have questions about these baked chicken meatballs or want to share how they turned out, leave a comment. I’d love to hear your feedback.
Chicken and Spinach Meatballs
These chicken meatballs with spinach are healthy, flavorful, and a fantastic alternative to beef or pork.
Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Servings: 4 (about 20 meatballs)
Ingredients
- 1 pound ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice (or less if you prefer)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Pepper to taste
- 2 tablespoons fresh parsley, finely chopped
- 2 cups (loosely packed) fresh spinach, chopped
- 2 tablespoons olive oil for frying
Instructions
- Preheat the oven to 375°F and position the rack in the top third of the oven.
- In a large bowl, combine all ingredients except the olive oil. Mix gently by hand—do not overwork. The mixture will be moist. Form into 1″ meatballs (about 20) and place on a parchment-lined baking sheet.
- Choose a cooking method below:
Method 1 — Skillet & Oven (preferred)
- Heat olive oil in a large ovenproof skillet over medium-high. Brown meatballs in batches, turning often, until evenly browned (about 5 minutes per batch). Transfer browned meatballs to a plate.
- Return all browned meatballs to the skillet and bake in the oven for about 5 minutes or until an instant-read thermometer reads 165°F in the center.
Method 2 — Oven Only
- Place meatballs on the baking sheet and bake for 20–25 minutes, or until internal temperature reaches 165°F. They will be paler and less browned than skillet-finished meatballs.
Notes
- An ovenproof skillet makes method 1 easiest, but you can transfer meatballs to a baking sheet to finish if needed. You can also brown them in the skillet and finish cooking them in sauce instead of the oven.
Nutrition
Calories: 332 kcal,
Carbohydrates: 8 g,
Protein: 28 g,
Fat: 21 g
Carbohydrates: 8 g,
Protein: 28 g,
Fat: 21 g
Nutrition information is an approximation.
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