AuthorMike EgrieCategoryDifficultyIntermediate
Chicken Spinach Parmesan Meatballs
Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 ¼ cup Wholesome Pantry™ organic quick oats
 1 large egg
 1 lb Wholesome Pantry™ lean ground chicken
 10 oz 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 tsp 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.

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.

Ingredients

 ¼ cup Wholesome Pantry™ organic quick oats
 1 large egg
 1 lb Wholesome Pantry™ lean ground chicken
 10 oz 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 tsp italian seasoning

Directions

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.

Chicken & Spinach Parmesan Meatballs
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