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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Spinach Chicken Parmesan Meatballs Recipe

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This recipe for Spinach Chicken Parmesan Meatballs is from The McConnell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ pounds ground chicken
3 oz. baby spinach, chopped into small pieces
⅓ cup dried panko bread crumbs
¼ cup diced onion
⅓ cup + 2 tablespoons freshly grated Parmesan cheese, divided
½ tsp. salt
¼ tsp ground black pepper
3 cloves garlic, minced
1 egg, lightly beaten
2 Tbs. olive oil
4 oz. shredded mozzarella
Jar of spaghetti sauce
Directions:
Directions:
Preheat the oven to 400º F.
In a large bowl, combine the ground chicken, spinach, bread crumbs, onion, 1/3 cup Parmesan cheese, salt, pepper, garlic and egg. Stir together with a fork then knead gently with your hands until evenly combined. Form the mixture into meatballs about 1 1/2 inches in diameter.

Heat olive oil in another medium or large skillet pan over medium-high heat. Add the meatballs to the pan in a single layer. Let cook, turning occasionally, until all sides are browned. (They will not be cooked all the way through because they will finish cooking when baked.) Place the meatballs in the pan with the tomato sauce. Sprinkle mozzarella and remaining 2 tablespoons Parmesan cheese over the top. Bake until the cheese is melted and the meatballs are cooked through, about 15 minutes. Remove from oven, garnish with fresh basil and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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