The BEST Baked Chicken Meatballs with spinach and parmesan for a dinner recipe that everyone will love. Make these quick and easy meatballs in about 30 minutes and add them to pasta, rice, salads - anything you want! They can also be made in advance, and there's a dairy-free and egg-free variation available. Every bite is delicious perfection!
Course Dinner, Lunch, Dinner, Appetizer, Main Course
Mix the ground chicken, egg, parmesan cheese, and spices together.
Add in the breadcrumbs and chopped spinach, mix.
Pour the oil into the bottom of a baking dish or cast iron skillet.
Roll the mixture into about 18-19 meatballs, placing each one in the oiled baking dish or skillet.
Place in the oven and bake for 15 minutes.
Remove from oven, flip the meatballs, and add the pasta sauce, making sure to coat each meatball.
Bake for another 10 minutes (or until fully cooked).
Remove from heat and enjoy!
To refrigerate chicken meatballs, simply let them cool and place them in an airtight container. Store in the refrigerator for 3-5 days!
To freeze, let them cool and store in an airtight container. Place in the refrigerator for 1 hour (or more), them move to the freezer and keep for up to 3 months! To reheat, you can microwave them from frozen or let them thaw out in the fridge the night before and then reheat in the microwave or oven.
There are several ways to make these meatballs dairy-free, egg-free, or even gluten-free: