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Chicken & Spinach Parmesan Meatballs

Chicken & Spinach Parmesan Meatballs

Prep: 15 minutes
Cook: 25 minutes
Serves: 4

  • ¼ cup Wholesome Pantry™ Organic Quick Oats
  • 1 large egg
  • 1 pound Wholesome Pantry™ Lean Ground Chicken
  • 1 package (10 ounces) chopped frozen spinach, thawed and squeezed dry
  • 2 garlic cloves, minced
  • ½ small onion, minced
  • 1 cup no salt added pasta sauce, divided
  • ¾ cup shredded Italian cheese blend, divided
  • ½ teaspoon Italian seasoning


  1. Preheat oven to 400°. Line rimmed baking pan with foil; spray with cooking spray.
  2. In food processor, process oats 10 seconds or until fi nely chopped. In large bowl, lightly beat egg; gently mix in chicken, spinach, garlic, onion, ¼ cup pasta sauce, ¼ cup cheese, Italian seasoning, ¼ teaspoon salt and oats until just combined (do not overmix). Form chicken mixture into 1½-inch meatballs; place 1 inch apart on prepared pan. Bake 20 minutes or until internal temperature reaches 165°. Makes about 24 meatballs.
  3. Spoon remaining ¾ cup pasta sauce over meatballs; sprinkle with remaining ½ cup cheese; bake 5 minutes or until cheese melts.

Per serving (6 meatballs): 298 Calories, 16g Fat (5g Saturated), 135mg Cholesterol, 544mg Sodium, 16g Carbohydrates, 5g Fiber, 4g Sugars, 2g Added Sugars, 29g Protein

Chef Tip: For a freezer-friendly dish, freeze unbaked meatballs on pan; once frozen, transfer meatballs to large freezer-safe zip-top plastic bag, seal bag, pressing out excess air and freeze up to 2 months. To prepare meatballs, place 1-inch apart on foil-lined rimmed baking pan; cover and thaw overnight in the refrigerator. Preheat oven to 400°; uncover meatballs and bake as directed in steps 3 and 4.

Dietitian Tip: Serve over whole wheat pasta with a side salad of your favorite greens. Or, serve on a whole wheat bun with some extra sauce for a take on a meatball sub.

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