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Spinach and Basil Chicken Meatballs
by Christina Goddard on Tuesday August 23, 2016
Spinach and Basil Chicken Meatballs

If you're bored with baked chicken, these are a great healthy alternative that is versatile AND yummy. They can be served to the family for dinner or even as an appetizer when guests are over.  I paired the meatballs with zoodles and used the leftovers for individual lunches during the week.


  • 1 lb ground chicken
  • 2 cups spinach
  • 1 TB olive oil
  • 2 garlic cloves, chopped
  • 1 egg
  • ¼ cup breadcrumbs
  • ¼ cup reduced fat feta
  • 6-7 basil leaves, chopped
  • salt and pepper to taste


  1. Preheat over to 400 degrees.
  2. Heat olive oil over medium heat. Add garlic, cook 1-2 minutes.
  3. Add in spinach, cook for several minutes.
  4. Meanwhile, in a bowl, mix ground chicken, egg, breadcrumbs, feta cheese, and basil. Add dash of salt and pepper to taste.
  5. Mix in spinach.
  6. Spray 12-cup muffin tin with non-stick cooking spray or olive oil. Scoop about 1 heaping TB of chicken mixture, formed into a ball, into each muffin cup.
  7. Cook for 20 minutes.

Serves 12.

Nutrition Information

Serving size: 1 Calories: 90 Fat: 5g Saturated fat: 1.5g Carbohydrates: 1g Sodium: 108mg Protein: 8g Cholesterol: 45mg

Christina Goddard, RD, LDN, is a TGH dietician. You can find more of her recipes at TGH Health News and more recipes on her blog, Nourish Well, Travel Often.