Spinach artichoke chicken meatballs are a really quick and easy dinner recipe with big flavor and just 7 ingredients!
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.)
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.
|Serving Size||3 meatballs|
|Amount Per Serving||As Served|
|Calories 60kcal Calories from fat 26|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||5%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|