Juicy, tender chicken meatballs packed with fresh spinach, garlic, herbs, and melted mozzarella cheese. This high-protein recipe is perfect for a healthy dinner, meal prep, or a low-carb family meal.

Prep time

15 minutes

Cook time

20–25 minutes

Servings

4

Difficulty

Easy

Ingredients

Ingredient checklist

0 of 121 lb (450 g) ground chicken1 cup fresh spinach, finely chopped1/2 cup shredded mozzarella cheese, plus extra for topping1/4 cup grated Parmesan cheese1/3 cup breadcrumbs (regular or gluten-free)1 large egg2 cloves garlic, minced1 tablespoon olive oil1/2 teaspoon Italian seasoning1/2 teaspoon paprika1/2 teaspoon salt, or to taste1/4 teaspoon black pepper

Instructions

Step 1: Prepare the ingredients

Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper and lightly grease it. Finely chop the spinach and mince the garlic.

Step 2: Mix the meatball mixture

In a large bowl, combine ground chicken, spinach, mozzarella, Parmesan, breadcrumbs, egg, garlic, olive oil, Italian seasoning, paprika, salt, and black pepper. Mix gently until just combined.

Step 3: Shape the meatballs

Use your hands or a small scoop to form approximately 16–20 meatballs. Arrange them on the prepared baking tray, leaving a little space between each one.

Step 4: Bake until golden

Bake for 18–22 minutes, depending on size. Add extra mozzarella during the final 3–5 minutes for a cheesy, golden topping. The center of each meatball must reach 165°F (74°C).

Step 5: Rest and serve

Allow the meatballs to rest for 3–5 minutes. Garnish with fresh parsley if desired, then serve warm with your favorite sides or dipping sauce.

Nutrition information

Estimated values per serving, assuming 4 servings and the ingredients listed above. Actual values vary with the chicken, cheese, and breadcrumb brands.

Calories

320–380

kcal

Protein

32–38 g

High protein

Carbohydrates

8–13 g

Approximate

Fat

17–23 g

Approximate

Nut information and allergen notes

Nuts used in this recipe: None. The standard recipe contains no tree nuts or peanuts.

• Dairy: Mozzarella and Parmesan contain milk.
• Eggs: The egg helps bind the meatballs.
• Gluten: Regular breadcrumbs contain wheat; choose certified gluten-free breadcrumbs if needed.
• Nut cross-contact: Check the labels of packaged cheese, breadcrumbs, and seasonings if cooking for someone with a nut allergy.
• For a nut-free kitchen: Use clean utensils and baking equipment and verify all ingredient labels.

Helpful tips for the best meatballs

• Avoid watery spinach: If using frozen spinach, thaw it completely and squeeze out excess water.
• Keep them tender: Avoid overmixing the ground chicken.
• Make them low-carb: Replace breadcrumbs with finely grated Parmesan or a suitable low-carb binder. The texture may change slightly.
• Add extra flavor: Mix in a pinch of chili flakes or onion powder.
• Make them saucy: Serve with warm marinara sauce or creamy garlic sauce.
• Meal prep: Prepare the mixture ahead of time and refrigerate it until ready to shape and cook.

Frequently asked questions (Q&A)

Q1: Can I use frozen spinach?

Yes. Thaw it completely, drain it, and squeeze out as much water as possible before adding it to the mixture.

Q2: Can I cook these chicken meatballs in an air fryer?

Yes. Air-fry at 375°F (190°C) for approximately 10–14 minutes, turning halfway through. Check that the center reaches 165°F (74°C).

Q3: Can I make them without breadcrumbs?

Yes. Use finely grated Parmesan or a suitable gluten-free or low-carb binder. The meatballs may be a little softer.

Q4: How do I keep chicken meatballs from drying out?

Use ground chicken with some fat, avoid overmixing, and cook only until the internal temperature reaches 165°F (74°C).

Q5: Can I prepare them ahead of time?

Yes. Shape the uncooked meatballs and refrigerate them in a covered container for up to 24 hours before cooking.

Q6: How should I store leftovers?

Refrigerate cooked meatballs in an airtight container for 3–4 days. Reheat thoroughly. Freeze cooked meatballs for about 2–3 months for best quality.

Q7: Are these meatballs keto-friendly?

The standard version is not strictly keto because it contains breadcrumbs. Replacing them with a low-carb binder can reduce the carbohydrate content.

Q8: What can I serve with spinach chicken meatballs?

Try roasted broccoli, zucchini noodles, cauliflower rice, a fresh salad, mashed potatoes, or whole-wheat pasta.

Q9: Can I use ground turkey instead of chicken?

Absolutely. Ground turkey works well, but cooking time depends on the size of the meatballs. Always check the center reaches 165°F (74°C).

Q10: Are these meatballs suitable for meal prep?

Yes. Divide them into individual portions with vegetables or salad for convenient lunches and dinners throughout the week.

Serving suggestion

Serve these cheesy spinach chicken meatballs with roasted vegetables and a spoonful of marinara sauce for a balanced, protein-rich meal. For a lower-carb option, pair them with cauliflower rice or zucchini noodles.