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by Your Recipe Blog

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Cook: 18 to 22 minutes | Servings: 12 meatballs


  • 1 large egg
  • 500 g ground chicken
  • 1/2 cup dry breadcrumbs
  • 1/3 cup finely grated Parmesan (I used Feta)
  • 2 tablespoons extra-virgin olive oil — divided
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons tomato paste — divided
  • 3 tablespoons finely chopped flat-leaf parsley
  • 2 cups lightly packed fresh spinach

Place a rack in the upper third of the oven and preheat the oven to 400ºC. Lightly coat a 9 x 13-inch baking dish or rimmed baking sheet with nonstick spray.
Beat the egg in the bottom of a large bowl. Add the chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, parsley, and 1 tablespoon tomato paste.
Finely chop the spinach so that it is in small bits, then add it to the bowl. With a fork or your hands (I’m all about the hands here), mix until well combined, being careful not to compact the meat.
Shape the mixture into 12 meatballs and arrange in the prepared baking dish so that they do not touch.
In a small bowl, whisk together the remaining 1 tablespoon olive oil and 1 tablespoon tomato paste. It won’t be perfectly smooth but will bake up just fine. Brush over the top of the meatballs.
Bake the meatballs in the upper third of the oven for 18 to 22 minutes, until cooked through.
Serve hot with pasta, zucchini noodles, or any way you choose!

Recipe posted by Adam Cloete
Photo: Adam Cloete

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