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Before you brush these off as the same ol’ same ol’ baked chicken meatball recipe you’ve tried before, I implore you to reconsider. These easy and healthy chicken meatballs with spinach offer old-school Italian flavor, done new-school fast:

They require less than 15 minutes to prep.They are made entirely in the oven.Will please grownups and kids alike (including your pickiest toddlers). And are LOADED with good-for-you, great-tasting ingredients.

This is one chicken meatball recipe that’s worth a second look.

How to Make Baked Chicken Meatballs

Made with lean ground chicken, whole wheat breadcrumbs, and fresh green spinach, this baked chicken meatball recipe is simply the BEST! Make a batch for a perfect, crowd-pleasing appetizer (perhaps alongside some Mozzarella Sticks) or a double batch to freeze for a lightning-fast dinner tonight or any night of the week. Goes great as the main dish to these instant pot mashed potatoes!

The Ingredients

Ground Chicken. I like 93% lean here. It has just enough fat content to keep these healthy chicken meatballs moist and juicy. Great source of protein!

Whole Wheat Panko Breadcrumbs. To bind the baked chicken meatballs together. I like whole wheat over white breadcrumbs here because whole wheat = extra fiber without any extra effort.

Parmesan. Richness. Saltiness. Italian flair. A small handful goes a long way. PLEASE buy it freshly ground or grind it yourself. The green can will not do this simple chicken meatball recipe justice (or this Pesto Pasta).Egg. No tough or dry chicken meatballs here! Egg not only binds the meatballs together but also adds moisture and fat to soften and tenderize them.

Spices. To keep these Italian chicken meatballs quick and easy, instead of mincing garlic and sautéing onions, I used onion powder, garlic powder, and Italian seasoning right from my spice cupboard.Tomato Paste. Provides super-concentrated flavor for these Italian baked chicken meatballs (and this equally healthy Turkey Bolognese).Fresh Spinach. Chopped fresh spinach gives the chicken meatballs flecks of color, sneaks in a little extra nutrition, and helps keep them moist.

The Directions

Storage Tips

To Store. Store cooked and cooled leftovers in an airtight container in the fridge for up to 3 days.To Reheat. Warm leftover refrigerated meatballs in a 350-degree F oven until heated through and steaming. If reheating frozen meatballs, preheat your oven to 350 degrees F (if the meatballs are fully cooked) or 400 degrees (if they are not fully cooked). Arrange the meatballs in a baking dish coated with nonstick spray. Then, bake directly from frozen (no need to thaw) until hot, 20 to 30 minutes for cooked meatballs or 25 to 30 minutes for uncooked meatballs (uncooked meatballs should reach an internal temperature of 160 degrees F).To Freeze. After the meatballs have fully baked, let them cool completely. Then arrange on a baking sheet lined with parchment paper and freeze until the meatballs are firm; about 1 to 2 hours. Transfer the frozen chicken meatballs to a ziptop bag. Squish out as much air as possible and seal. You can also freeze the meatballs uncooked, following the same steps above. Frozen cooked or uncooked meatballs may be stored for up to 3 months.

Recommended Tools to Make this Recipe

Mixing Bowls. I use this nested set of glass mixing bowls almost daily in my kitchen.Baking Dish. This one is safe for the oven, microwave, AND freezer!Sheet Pan. An alternative to using a baking dish to prepare these healthy chicken meatballs in the oven.

Get back to the basics with this simple Italian chicken meatballs recipe. For a hearty vegetarian meatball, check out these Lentil Meatballs. For chicken meatballs without breadcrumbs, swap chicken for turkey in these Whole30 Meatballs (this same recipe also qualifies as Paleo Chicken meatballs).