Parmesan Chicken and Spinach Meatballs

I’m always looking for ways to sneak more greens into our family dinners without anyone complaining. These chicken and spinach meatballs have become my go-to solution. They’re packed with flavor from fresh basil, garlic, and a little kick of red pepper flakes, so nobody even notices there’s a whole package of spinach hiding in there.

What I love most about these meatballs is how easy they come together. You just mix everything in one bowl, roll them up, and bake. No standing over a hot stove flipping them one by one. Plus, they’re light enough that I don’t feel weighed down after dinner, but filling enough that everyone leaves the table happy.

Serve them over pasta with marinara, toss them in a sub sandwich, or just eat them straight from the pan. They’re really hard to mess up, and the leftovers make great lunches the next day.

What Kind of Ground Chicken Should I Use?

You can use either ground chicken breast or ground dark meat for these meatballs, though each will give you a slightly different result. Ground chicken breast is leaner and will produce lighter meatballs, while ground dark meat has more fat and will give you juicier, more flavorful meatballs. If you can’t find pre-ground chicken at your store, you can always ask your butcher to grind it for you, or even grind it yourself at home if you have a food processor. Just keep in mind that ground chicken is more delicate than ground beef, so handle the mixture gently when forming your meatballs to keep them tender.

Options for Substitutions

This recipe is pretty forgiving and works well with a few simple swaps:

• Ground chicken: You can easily swap ground chicken for ground turkey, which will give you a similar lean result. Ground pork or a mix of pork and beef works too if you want a richer flavor, though the meatballs will be a bit heavier.
• Frozen spinach: Fresh spinach works great – you’ll need about 1 pound. Just sauté it first until wilted, then squeeze out all the excess moisture before chopping. You can also try frozen kale for a slightly different taste.
• Fresh basil: If you don’t have fresh basil, use 2 teaspoons of dried basil instead. Fresh parsley or a mix of Italian herbs also works nicely.
• Breadcrumbs: Panko breadcrumbs, crushed crackers, or even rolled oats can replace regular breadcrumbs. For a gluten-free option, try almond flour or gluten-free breadcrumbs.
• Parmesan cheese: Pecorino Romano, Asiago, or any hard Italian cheese will work just fine. In a pinch, you can use shredded mozzarella, though the flavor will be milder.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken meatballs is not squeezing out all the excess water from the thawed spinach, which can make your meatballs fall apart and turn mushy – wrap the spinach in a clean kitchen towel and twist it hard until no more liquid comes out.

Ground chicken is leaner than beef or pork, so overbaking will dry out your meatballs quickly – pull them from the oven as soon as they reach 165°F on an instant-read thermometer, which usually happens around the 25-minute mark.

To keep your meatballs from sticking to the baking sheet and losing their shape when you try to remove them, line the pan with parchment paper or give it a light spray of cooking oil before placing the meatballs down.

If you want extra flavor, try chilling the mixture in the fridge for 15-20 minutes before shaping – this makes the meatballs easier to form and helps them hold together better during baking.

What to Serve With Chicken and Spinach Meatballs?

These meatballs are super flexible and work great over a big bowl of spaghetti or penne with your favorite marinara sauce. If you’re trying to keep things on the lighter side, serve them over zucchini noodles or spaghetti squash with a drizzle of olive oil and extra Parmesan. They also make a really good sandwich – just pile them into a toasted sub roll with melted mozzarella and marinara for an easy weeknight dinner. For a complete meal, pair them with a simple side salad or some roasted vegetables like broccoli or green beans.

Storage Instructions

Store: These meatballs keep really well in the fridge for up to 4 days in an airtight container. I like to make a big batch on Sunday and use them throughout the week in pasta, subs, or just as a quick protein snack.

Freeze: Freezing these is a game changer for meal prep. Let them cool completely, then arrange them on a baking sheet and freeze until solid before transferring to a freezer bag. They’ll stay good for up to 3 months, and you can grab just what you need for dinner.

Reheat: Warm them up in the microwave for about 1-2 minutes, or toss them in a pan with a little marinara sauce over medium heat until heated through. If they’re frozen, you can add them straight to simmering sauce and let them thaw and warm up together for about 10-15 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 85-95 g
• Fat: 50-60 g
• Carbohydrates: 25-30 g

Ingredients

• 1 lb ground chicken
• 10 oz spinach, squeezed very dry
• 2 tbsp fresh basil, chopped
• 3 garlic cloves, freshly minced
• 1/2 small onion, finely diced
• 2 large eggs
• 1/3 cup Panko breadcrumbs
• 1/3 cup grated Parmesan cheese
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tsp lemon zest

Step 1: Prepare the Mise en Place

• 3 garlic cloves, freshly minced
• 1/2 small onion, finely diced
• 2 tbsp fresh basil, chopped
• 1 tsp lemon zest
• 10 oz spinach, squeezed very dry

Mince the garlic cloves finely and dice the onion into small pieces.

Chop the fresh basil and zest the lemon.

Squeeze the spinach extremely dry using a kitchen towel or paper towels—this is crucial to prevent wet meatballs that won’t hold together well.

Have all ingredients measured and ready before you begin mixing, as this will make the assembly process smooth and efficient.

Step 2: Combine the Meatball Mixture

• 1 lb ground chicken
• prepared mise en place from Step 1
• 2 large eggs
• 1/3 cup Panko breadcrumbs
• 1/3 cup grated Parmesan cheese
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

In a large bowl, combine the ground chicken with the prepared spinach from Step 1.

Add the minced garlic, diced onion, and fresh basil.

Crack in the eggs and add the Panko breadcrumbs, grated Parmesan cheese, salt, black pepper, red pepper flakes, and lemon zest.

Mix gently with your hands until just combined—avoid overmixing, which can make the meatballs tough.

I prefer to mix with my hands rather than a spoon because it gives me better feel for the texture and ensures even distribution of seasonings without crushing the chicken.

Step 3: Shape and Arrange Meatballs

• meatball mixture from Step 2

Preheat your oven to 350°F.

Using a cookie scoop or your hands, form the mixture into uniform balls about 1.5 inches in diameter—uniform sizing ensures they cook at the same rate.

Arrange them on a parchment-lined baking sheet with about an inch of space between each meatball to allow heat to circulate and promote even cooking.

Step 4: Bake Until Cooked Through

• shaped meatballs from Step 3

Bake the meatballs at 350°F for 25-30 minutes until they reach an internal temperature of 165°F when measured with a meat thermometer in the center of the largest meatball.

I like to check them around the 25-minute mark—they’re done when they’re lightly golden on the exterior and no longer pink inside.

Once cooked, let them cool on the baking sheet for 2-3 minutes before serving or transferring to your desired sauce.

Parmesan Chicken and Spinach Meatballs

Delicious Parmesan Chicken and Spinach Meatballs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 18 meatballs

Calories 950 kcal

Ingredients

  

• 1 lb ground chicken
• 10 oz spinach, squeezed very dry
• 2 tbsp fresh basil, chopped
• 3 garlic cloves, freshly minced
• 1/2 small onion, finely diced
• 2 large eggs
• 1/3 cup Panko breadcrumbs
• 1/3 cup grated Parmesan cheese
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tsp lemon zest

Instructions

 

• Mince the garlic cloves finely and dice the onion into small pieces. Chop the fresh basil and zest the lemon. Squeeze the spinach extremely dry using a kitchen towel or paper towels—this is crucial to prevent wet meatballs that won't hold together well. Have all ingredients measured and ready before you begin mixing, as this will make the assembly process smooth and efficient.
• In a large bowl, combine the ground chicken with the prepared spinach from Step 1. Add the minced garlic, diced onion, and fresh basil. Crack in the eggs and add the Panko breadcrumbs, grated Parmesan cheese, salt, black pepper, red pepper flakes, and lemon zest. Mix gently with your hands until just combined—avoid overmixing, which can make the meatballs tough. I prefer to mix with my hands rather than a spoon because it gives me better feel for the texture and ensures even distribution of seasonings without crushing the chicken.
• Preheat your oven to 350°F. Using a cookie scoop or your hands, form the mixture into uniform balls about 1.5 inches in diameter—uniform sizing ensures they cook at the same rate. Arrange them on a parchment-lined baking sheet with about an inch of space between each meatball to allow heat to circulate and promote even cooking.
• Bake the meatballs at 350°F for 25-30 minutes until they reach an internal temperature of 165°F when measured with a meat thermometer in the center of the largest meatball. I like to check them around the 25-minute mark—they're done when they're lightly golden on the exterior and no longer pink inside. Once cooked, let them cool on the baking sheet for 2-3 minutes before serving or transferring to your desired sauce.