Chicken · ALWAYS FREE
Baked chicken & spinach meatballs
Tender baked ground-chicken meatballs with finely chopped spinach, garlic and lemon zest.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment. Finely chop the dried spinach so no long leaves remain.
- Combine the egg, breadcrumbs, spinach, garlic, zest, salt and pepper. Add the cold ground chicken and mix gently just until evenly distributed. Wash hands and surfaces after handling raw poultry.
- Divide the mixture into 20 equal portions and shape into loose balls, roughly 4 cm across. Arrange with space between them and brush with all the olive oil.
- Bake for 16–20 minutes, checking several meatballs with a food thermometer inserted into the center. Every checked center must reach 165°F (74°C); continue cooking as needed. Color alone is not a safety check.
- Rest for 3 minutes, then serve five meatballs per portion. Refrigerate leftovers promptly in shallow containers, use within 3–4 days and reheat to 165°F (74°C). No side dish or sauce is included in nutrition.
Estimated nutrition
Per serving · 1 of 4- Calories
- 320 kcal
- Protein
- 30.6 g
- Total carbohydrate
- 11.2 g
- Total fat
- 17.2 g
- Total sugars
- 1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; roll/latke/meatball counts are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1 · Source 2 · Source 3Why it’s in this collection
- Dairy-Free: Complete ingredient review of Baked chicken & spinach meatballs: raw ground chicken; raw spinach; plain dry breadcrumbs; beaten whole egg without shell (about 1 large egg); olive oil; garlic; finely grated lemon zest; fine salt; ground black pepper. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference - High Protein: The 600 g raw ground chicken provides 26.16 g estimated protein per one of four equal portions using USDA 17.44 g/100 g; other ingredients are excluded from this conservative protein anchor. Five meatballs form one portion. Brand and cooking losses vary. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
