Italian-Style Chicken Meatballs

Italian-Style Chicken Meatballs are tender, juicy, and bursting with classic Italian herbs and savory Parmesan. These healthy baked meatballs are light yet satisfying, packed with spinach, and ideal for pairing with pasta, zoodles, or sandwich buns. With minimal prep and bold flavors, this recipe offers a wholesome take on a comfort food favorite.

Why You’ll Love This Recipe

• Baked, not fried: A healthier way to enjoy meatballs without sacrificing texture

• Italian flavors: Parmesan, oregano, garlic, and tomato paste bring authentic taste

• Quick to prepare: Ready in about 35 minutes from start to finish

• Family-friendly: Loved by kids and adults alike

• Versatile: Serve with pasta, veggie noodles, in sandwiches, or as appetizers

• Includes veggies: Spinach is hidden inside for a nutritious boost

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• egg

• ground chicken (93% lean preferred)

• whole wheat panko breadcrumbs

• Parmesan cheese, finely grated

• extra-virgin olive oil

• dried oregano

• garlic powder

• onion powder

• kosher salt

• red pepper flakes

• tomato paste

• flat-leaf parsley, finely chopped

• fresh spinach, lightly packed and finely chopped

For serving (optional):

• tomato sauce

• cooked whole wheat pasta or vegetable noodles

• sandwich buns

• toothpicks (if serving as appetizers)

Directions

1. Preheat Oven
   Place an oven rack in the upper third of the oven and preheat to 400°F (200°C). Lightly coat a 9×13-inch baking dish or a rimmed baking sheet with nonstick spray.

2. Prepare the Meatball Mixture
   In a large mixing bowl, beat the egg. Add ground chicken, panko breadcrumbs, grated Parmesan, 1 tablespoon olive oil, dried oregano, garlic powder, onion powder, salt, red pepper flakes, chopped parsley, and 1 tablespoon of tomato paste.

3. Add the Spinach
   Finely chop the spinach into small pieces, then stir it into the meatball mixture. Mix everything together using your hands or a fork, being careful not to compact the meat.

4. Shape the Meatballs
   Form the mixture into 12 even-sized meatballs and place them on the prepared baking dish or sheet, spacing them about 1 inch apart.

5. Top with Tomato Glaze
   In a small bowl, whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of tomato paste. Brush the mixture over the tops of the meatballs.

6. Bake
   Bake in the upper third of the oven for 18 to 22 minutes, or until the meatballs are cooked through and slightly golden on top.

7. Serve
   Serve hot with tomato sauce over pasta, zoodles, in a sandwich bun, or as an appetizer with toothpicks.

Servings and timing

Servings: 12 meatballs (about 4 servings)
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: 35 minutes

Variations

• Make them spicy: Add more red pepper flakes or a pinch of cayenne.

• Use turkey: Substitute ground turkey for a similar lean protein alternative.

• Add mozzarella: Mix in small cubes of mozzarella for gooey centers.

• Try different greens: Use finely chopped kale or arugula instead of spinach.

• Serve with marinara: Simmer in warm tomato sauce after baking for extra moisture.

• Gluten-free version: Use gluten-free breadcrumbs or almond flour.

Storage/Reheating

Storage: Store leftover meatballs in an airtight container in the fridge for up to 4 days.
Freezing: Freeze cooked or uncooked meatballs in a single layer, then transfer to a freezer-safe bag or container for up to 3 months.
Reheating: Reheat in the microwave or warm in a skillet with a splash of tomato sauce until heated through.

FAQs

Can I make these meatballs ahead of time?

Yes, shape the meatballs and refrigerate them uncooked for up to 1 day in advance.

Can I double the recipe?

Absolutely. Just use a larger baking dish or two trays, and bake in batches if needed.

Do I have to use spinach?

No, but it adds moisture and nutrients. You can omit it or substitute with another green.

Are these meatballs gluten-free?

Not as written, but you can substitute with gluten-free panko to make them gluten-free.

Can I use fresh garlic and onion instead of powder?

Yes, but mince them very finely to avoid texture changes in the meatballs.

What’s the best way to serve these?

Over pasta, in sandwiches, on skewers as appetizers, or with a simple tomato sauce.

How do I know when the meatballs are done?

They should reach an internal temperature of 165°F (74°C) and be golden on top.

Can I cook these in a skillet instead of the oven?

Yes, but baking is easier for even cooking. If pan-frying, use medium heat and cook until browned and fully done.

Can I add cheese inside the meatballs?

Yes, place a small cube of mozzarella in the center of each meatball before shaping.

How can I keep them moist?

Avoid overmixing, and don’t overbake. The spinach and tomato paste also help retain moisture.

Conclusion

Italian-Style Chicken Meatballs are a healthy, flavorful twist on a classic, perfect for busy weeknights or cozy weekend meals. Packed with herbs, Parmesan, and tender spinach, these oven-baked meatballs are easy to prepare and even easier to love. Serve them your way—for dinner, in a sub, or as bite-sized appetizers—and enjoy a delicious, protein-packed dish everyone will ask for again.