Italian-Style Chicken Meatballs

Ingredients

• 1 large egg
• 1 pound ground chicken ((I like 93% lean))
• 1/2 cup whole wheat panko breadcrumbs
• 1/3 cup Parmesan cheese (finely grated )
• 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 flat-leaf parsley (finely chopped )
• 2 1/2 cups fresh spinach (lightly packed )
• Tomato sauce
• Cooked whole wheat pasta, zucchini, or other vegetable noodles
• Buns (for sandwiches)
• Toothpicks (to serve as an appetizer)

Instructions

1. 1

   Preheat: Place a rack in the upper third of the oven and preheat to 400 degrees F. Lightly coat a 9x13-inch baking dish or rimmed baking sheet with nonstick cooking spray.

2. 2

   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, fresh parsley, and 1 tablespoon tomato paste. Finely chop the spinach so that it is in small bits, then add it to the bowl.

3. 3

   Mix: With a fork or your hands, mix until well combined, being careful not to compact the meat.

4. 4

   Shape the mixture into 12 meatballs and arrange them in the prepared baking dish, 1-inch apart, so they do not touch.

5. 5

   Brush: Whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of tomato paste in a small bowl. It won’t be perfectly smooth but will bake up just fine. Brush over the top of the meatballs.

6. 6

   Bake the meatballs in the upper third of the oven for 18 to 22 minutes until cooked through. Serve hot with pasta, zucchini noodles, inside a hoagie bun, or any way you choose!