share
cookmode
You must be logged in to bookmark
Log In / Sign Up
bookmark
Spinach & Chicken Meatballs in vintage skillet

Totally Homemade Spinach & Chicken Meatballs

Loads of Spinach mixed in to Freshly Ground Chicken – that you grind! This makes the most delicious and nutritious meatballs with an amazing texture.
Recipe makes 50 medium sized meatballs or – 35 plus 30 miniature for hors d’oeuvres.
Spinach & Chicken Meatballs in vintage skillet
Totally Homemade Spinach & Chicken Meatballs
I make a big batch here – eat some for the week, tuck the rest away in the freezer for another time.
They make wonderful meatball-parm sandwiches and awesome holiday hors d’oeuvres as well!

The texture of these Spinach & Chicken Meatballs is superior – because you grind the chicken – no purchased packages of ground chicken.

Spinach & Chicken Meatballs in vintage skillet
Spinach & Chicken Meatballs in a Catherine Holm lotus vintage skillet
The meatball mixture is made in a food processor, pulsing all the ingredients until smooth.
The final product is naturally bright green (loaded with healthful antioxidants) and they have an amazing light and fluffy texture after a quick roast in the oven.
Spinach & Chicken Meatballs in vintage skillet
Superfood Spinach contains important plant compounds, carotenoids and fiber – these meatballs use a full 10 ounces. 
Heat meatballs with you favorite marinara sauce until warmed through. I do not immerse them in the sauce – so the gorgeous green hue does not fade.

Serve over pasta – or save the carbs and serve over roasted vegetables. Top with thinly grated parmesan reggiano or and aged gouda and fresh herbs you have on hand.

Spinach & Chicken Meatball Appetizer with Fontina Fondue
Spinach & Chicken Meatball Appetizer with Fontina Fondue

A killer appetizer!! I’ll be adding this recipe next week – “Holiday Hors d’oeuvres, Nibbles & Desserts.”
These pop-in-your-mouth meatball~crostini~marinara bites are topped with a flowing, easy fontina cheese fondue.

Scooping the Spinach Meatballs for roasting in the oven
Scooping the Spinach Meatballs for roasting in the oven
Ingredients for the Spinach & Chicken Meatballs
Ingredients for the Spinach & Chicken Meatballs – I have used gluten free bread
Miniature Sized Spinach & Chicken Meatballs / Hors d'oeuvres with Fontina Fondue
Miniature Sized Spinach & Chicken Meatballs roasted on a tray for just 8 minutes
Spinach & Chicken Meatballs - roasted and ready to eat
Spinach & Chicken Meatballs have a light texture and roast beautifully

I love being super crafty – It’s fun to decorate the tops of bamboo skewers with vintage materials.I have been collecting interesting materials – many millinery bouquets and trims to use for crafting-days. I make napkin rings and picture frames with these findings. Break out your glue gun and create festive original skewers you can wash and use again.

Spinach & Chicken Meatballs Hors d'oeuvres with Fontina Fondue
It’s fun to decorate the tops of bamboo skewers especially at holiday time. 

Enjoy meatball making… these are special!
Karen

Spinach & Chicken Meatballs in vintage skillet

Totally Homemade Spinach & Chicken Meatballs

Loads of Spinach mixed in to Freshly Ground Chicken – that you grind! This makes the most delicious and nutritious meatballs with an amazing texture. Recipe makes 50 meatballs or – 35 plus 30 miniature for hors d’oeuvres.
Prep Time: 40 minutes
Cook Time: 12 minutes
Total Time: 52 minutes
Servings: 8 servings
Print Recipe Pin Recipe
Rate this Recipe

Ingredients

  • 10 ounces fresh spinach leaves pulsed fine = 2 1/2 cups
  • 2 small slices bread or gluten free bread pulsed = 3/4 cup
  • 2 1/4 pounds fresh chicken 1 1/2 pounds chicken thigh + 3/4 pound chicken tenderloin*
  • 1 cup onion peeled, large chop
  • 1/3 cup shallots peeled, large chop
  • 3 medium garlic cloves peeled, chopped
  • 1 large egg I use pasture raised
  • 1 1/4 teaspoons sea salt
  • 1/2 teaspoon freshly cracked pepper

Instructions

Add to a large food processor:

  • Pick through cleaned and dried spinach leaves. Snip off any large or dry stems. Process half the spinach in a large food processor (I use Cuisinart) by pulsing until very fine. Add to a large bowl. Repeat with the rest of spinach; add to the bowl.
  • Add bread to processor, no need to clean bowl. Pulse until bread is now fine crumbs; add to spinach in large bowl.
  • Add onion, shallots and garlic to processor, no need to clean bowl. Pulse until broken up a bit. Add all the raw chicken - pulse to break up. Use a rubber spatula to wipe the bowl. Continue to pulse until chicken is finely ground.
  • Add egg, salt & pepper - pulse until well incorporated.
    Add the spinach and bread to the food processor. Pulse until well combined. Will be a lovely bright green color. Add back to the spinach bowl, cover and refrigerate until cold.

Finish Meatballs: form into balls & roast

  • Preheat oven to 375 degrees. Line a rimmed sheet pan with a silpat liner or parchment.
    Add 2 teaspoons of neutral oil brush bottom with a pastry brush.
    Scoop the meatball mixture with a 1 1/2" (#50) cookie scoop, roll with oiled or watered hands, and place meatballs on pan. Brush a little oil on their tops. Sprinkle with a dash of sea salt and roast for 12 minutes until just firm.
  • Alternately - with remainder of mixture, use 1" (#100) cookies scoop to make 30 miniature meatballs for Miniature Sized Spinach & Chicken Meatballs / Hors d'oeuvres with Fontina Fondue. Or - make 15 more large meatballs.
    Miniature meatballs will roast for 8 minutes at 375 degrees.

Serve the Spinach Chicken Meatballs:

  • Heat homemade or your favorite marinara sauce in a skillet. Add meat balls and do not coat their tops with the sauce. Cover and heat on low until the sauce and meatballs are warm.
    To serve: add thin shavings of parmesan reggiano or aged gouda and any fresh herbs you like.

Notes

*I have used part boneless chicken thighs (fat trimmed) and chicken tenderloins (tendons removed.) I like this combination.
This recipe may not be reproduced without the consent of its author, Karen Sheer. 
COURSE: Appetizer, Hors d'oeuvres, Main Course
CUISINE: American, Italian
KEYWORDS: chicken meatballs, homemade meatballs, spinach meatballs
Nutrition Facts
Totally Homemade Spinach & Chicken Meatballs
Amount per Serving
Calories
187
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
144
mg
48
%
Sodium
 
517
mg
22
%
Potassium
 
587
mg
17
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
27
g
54
%
Vitamin A
 
3390
IU
68
%
Vitamin C
 
13
mg
16
%
Calcium
 
61
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Spinach & Chicken Meatballs in vintage skillet

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

Leave a Reply

Your email address will not be published.

Recipe Rating




Close Cookmode
A Zest For Life
Sign up for our free weekly newsletter - delicious recipes and tips with a healthy twist.
Karen's obsession with food and style