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–+ servings
Italian Chicken Meatballs Baked Recipe

Baked Italian Chicken Meatballs Recipe for Healthy Indulgence

Discover a delicious Italian Chicken Meatballs Baked Recipe that's low in fat and easy to prepare, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatball Mixture
  • 1 lb Ground Chicken A lean protein base that keeps these meatballs low fat; using turkey is a great alternative.
  • 1 cup Whole Wheat Panko Breadcrumbs Offers a light, crisp texture; you can substitute with gluten-free breadcrumbs if needed.
  • 1/2 cup Parmesan Cheese Finely grated for depth of flavor; freshly grated enhances taste significantly.
  • 1 large Egg Acts as a binder, ensuring the meatballs hold together perfectly.
  • 1 tsp Dried Oregano Essential for that authentic Italian flavor; feel free to experiment with other herbs!
  • 1 tsp Garlic Powder Adds a savory note without overpowering the mix; fresh garlic can also be used for extra zing.
  • 1 tsp Onion Powder Introduces mild sweetness and depth; important to achieving well-rounded flavor.
  • 1 tsp Kosher Salt A must for seasoning; keep it consistent for the best results.
  • 1/2 tsp Red Pepper Flakes Provides a touch of heat without overwhelming; adjust according to your spice preference.
  • 1 cup Fresh Spinach Boosts moisture and nutrition while blending seamlessly into the mixture.
  • 1/4 cup Flat-leaf Parsley Freshness brings brightness to the flavor profile.
For the Glaze
  • 1 tbsp Extra-Virgin Olive Oil Brush on for added flavor; high-quality oil makes a noticeable difference.
  • 1 tbsp Tomato Paste Incorporate into the meatball mix and brush on top for an extra punch of flavor.

Equipment

  • Oven
  • Baking Dish
  • mixing bowl
  • spatula
  • whisk
  • Meat Thermometer

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Lightly coat a baking dish with nonstick spray.
  2. In a large mixing bowl, whisk an egg and add ground chicken, panko breadcrumbs, parmesan cheese, half the olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, parsley, and half of the tomato paste. Fold until just combined.
  3. Finely chop the fresh spinach and fold it into the meatball mixture until evenly distributed.
  4. Roll the mixture into 12 equally sized meatballs and place them spaced apart on the prepared dish.
  5. In a small bowl, whisk the remaining olive oil and tomato paste. Coat each meatball with this mixture.
  6. Bake for 18 to 22 minutes until the meatballs reach an internal temperature of 165°F and begin to brown.
  7. Let the meatballs rest for a few minutes before serving, optionally garnished with parsley and parmesan.

Nutrition

Serving: 1meatballCalories: 150kcalCarbohydrates: 10gProtein: 16gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

These meatballs can be served over pasta or as an appetizer. They are perfect for meal prep and can be frozen for later use.

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