I have had this recipe for a couple of years now and every time we eat spaghetti, I make these meatballs. They are delicious and pack a very healthy veggie inside that is not very noticeable when piled high with your favorite pasta sauce. This makes it the perfect meatball for kids!
After the tomato allergy diagnosis, we haven’t eaten spaghetti at all. I just couldn’t imagine these meatballs with any other sauce besides tomato. A couple of weeks ago Zack asks me to make “those meatballs” and serve them with alfredo. What!?! Have my favorite meatballs with alfredo sauce you say? Well, you know what, they were delicious! Hooray, we can enjoy these meatballs again!
This meatball is that versatile. It’s great with your tomato sauce and alfredo!
-Scroll down for a printable version-
What do you need?
1 lb ground chicken
10 oz frozen spinach, thawed and well drained
½ cup whole wheat bread crumbs
1 mashed garlic clove (or a heaping teaspoon of the already minced stuff)
½ cup freshly grated parmesan cheese
salt and pepper (be very generous with this)
What do you do?
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Toss all your ingredients into a large bowl and get your hands in there and mix and mash it all together until it’s thoroughly incorporated.
3. Measure out ¼ cup of meat at a time and half that. Shape each little half of the ¼ cup into little meatballs and place them on your baking sheet.
4. Bake for 20 to 25 minutes or until golden brown.
Serve with your favorite pasta and sauce. We went with an alfredo and spaghetti noodles.
recipe adapted from skinnytaste