Spinach artichoke chicken meatballs

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
Yields 16 meatballs     adjust servings

Spinach artichoke chicken meatballs are a really quick and easy dinner recipe with big flavor and just 7 ingredients!


  • 1 lb. 90% lean ground chicken
  • 1/4 cup onion, finely diced
  • 1 teaspoon Worcestershire sauce (I use low-sodium)
  • 1/3 cup La Terra Fina Spinach Artichoke and Parmesan dip and spread
  • 1/3 cup plain, unseasoned breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


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.)

Recipe 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.

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