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–+ servings
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
Cook Time20 minutes
Total Time30 minutes
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.)

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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.)
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
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