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Home » Recipes » Chicken

Spinach artichoke chicken meatballs

By: Kathryn Doherty | Last Updated: Mar 10, 2025 | Published: Sep 24, 2018
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Spinach artichoke chicken meatballs are a really quick and easy dinner recipe with big flavor and just 7 ingredients! They go great with pasta or can be used as an appetizer.Chicken meatballs served over spaghetti noodles with shaved Parmesan and chopped fresh parsley in a white serving bowl.

I have partnered with La Terra Fina on this post. As always, all thoughts and opinions are my own.

Monday nights have turned into soccer night at our house.

J has practice every week and by the time we get home, it's 25 minutes until their bed time. So it's a mad rush to get the kids cleaned up (which my husband does) and get dinner on the table.

I've been using my slow cooker a lot and also stockpiling all my super quick and easy recipes (like my chicken recipes in under 15 minutes). And sometimes making some things earlier in the day when I can.

Today I’m sharing my spinach artichoke chicken meatballs, which are a really quick and easy recipe with big flavor and just 7 ingredients! (And perfect for those busy weeknights.)

My secret weapon is using La Terra Fina’s yummy Spinach Artichoke and Parmesan dip.

Spinach artichoke chicken meatballs in a bowl with La Terra Fina dip beside

 

We love it both warm and cold with crackers and veggies and it’s a great spread to use for chicken or turkey sandwiches!

It’s also what I use for my summer veggie pasta salad and my spinach artichoke stuffed French bread, which is a great party or game day appetizer!

Today, it’s the flavor booster in these chicken meatballs and it really adds such a great creaminess and richness.

We love these with a thin spaghetti or angel hair pasta as a main course. I sometimes wilt some spinach in with the cooked pasta for a veggie add-in. Then I give everything a sprinkle of Parmesan cheese and chopped fresh parsley to serve it. Deliciousness!

(I think next time I might also stir some of the spinach artichoke dip into the hot pasta to add some extra creaminess there. That seems like a good idea, right?!)

Chicken meatballs with spinach and artichokes in a white bowl with shaved Parmesan and fresh parsley.

Or you could serve these with marinara and spaghetti for a twist on your regular spaghetti and meatballs dinner.

They would also be great as an appetizer - you could serve them with toothpicks and extra of the La Terra Fine dip on the side for dipping!

Notes on making spinach artichoke chicken meatballs:

  • I use lean ground chicken that’s usually 90% or 93% lean, depending on where I buy it.
  • You can substitute gluten-free breadcrumbs if you need these meatballs to be gluten-free. (The dip is certified gluten-free.)
  • I used La Terra Fina’s Spinach Artichoke & Parmesan dip but their Spinach & Parmesan dip would be great here as well.
  • These meatballs freeze great! I just pop them in a ziptop bag and throw them in the freezer to make dinner super easy another night.
  •  

A serving bowl with spaghetti topped with chicken meatballs with spinach and artichokes, with Parmesan cheese and parsley for garnishes.

Whether for a soccer practice night or just a busy weeknight, I hope you try these easy chicken meatballs!

Have a great week and enjoy!

XO,

Kathryn

P.S. If you are a meatball lover like I am, check out my cheesy chicken meatballs and my easy baked turkey meatballs.

Chicken meatballs served over spaghetti noodles with shaved Parmesan and chopped fresh parsley in a white serving bowl.
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Spinach artichoke chicken meatballs

Spinach artichoke chicken meatballs are a really quick and easy dinner recipe with big flavor and just 7 ingredients!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Yield: 16 meatballs

Ingredients

  • 1 lb. 90% lean ground chicken
  • ¼ cup onion, finely diced
  • 1 teaspoon Worcestershire sauce (I use low-sodium)
  • ⅓ cup La Terra Fina Spinach Artichoke and Parmesan dip and spread
  • ⅓ cup plain, unseasoned breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat oven to 400. Line a baking sheet with aluminum foil and spray with cooking spray. Set aside.
  • Combine all ingredients for the meatballs in a large bowl and mix until just combined. Be careful not to overmix.
  • Roll the meatballs into small balls - about the size of a golf ball. Place on the prepared baking sheet.
  • Bake at 400 for 20-24 minutes, until cooked through. (Exact time will depend on the size of your meatballs.)

Notes

I use lean ground chicken that’s usually 90% or 93% lean, depending on where I buy it.
You can substitute gluten-free breadcrumbs if you need these meatballs to be gluten-free. (The dip is certified gluten-free.)
I used La Terra Fina’s Spinach Artichoke & Parmesan dip but their Spinach & Parmesan dip would be great here as well.
These meatballs freeze great! I just pop them in a ziptop bag and throw them in the freezer.

Nutrition

Serving: 1meatball | Calories: 81kcal | Carbohydrates: 4g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 126mg | Fiber: 1g | Sugar: 1g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
A white serving bowl with spaghetti topped with chicken meatballs with spinach and artichokes, with Parmesan cheese and parsley for garnishes.

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Reader Interactions

Comments

  1. Erin @ Suburban Simplicity

    October 10, 2018 at 2:43 pm

    I'm all for easy dinners that have this much flavor!! I think all the discerning mouths in the family would like this one!

    Reply
    • Kathryn

      October 10, 2018 at 8:20 pm

      We are meatball lovers in my house and these are always a hit! I hope you enjoy them!

      Reply

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Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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