• Katherine Arthurs

Spinach + Garlic Basil Chicken Meatballs

Some nights I struggle to get some vegetables (or just greens) into my youngest daughters stomach. AND my husband isn't a fan of spinach at all....SO I had to disguise it completely...or not completely, because the meatballs are green...BUT basil takes up about 1/3 of it...so...yeah, you get me.


I love a good meatball, but sometimes you need to change it up from ground beef. Chicken is a great alternative - it's low in fat, high in protein + delicious when paired with garlic + herbs. It's lighter than the typical meatball + these are mini, so you can have 6 without the guilt. No gut bomb here.


Plus they are green, so serve them on St. Patrick's Day or just to change up your normal meatball + pasta meal. Just try them!


*One last note: I make my own ground chicken. Simple put roughly cut up chicken in your food processor and process. So easy + you know what's in your ground chicken!


Serve with your favorite tomato sauce + pasta..It's a meal...don't forget the freshly grated Parmesan too!



Spinach + Garlic Basil Chicken Meatballs


1 large handful fresh spinach

10 large basil leaves

2 garlic cloves

2 chicken breasts (boneless + skinless) or 1 lb ground chicken breast

1 heaping tablespoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup gluten free panko

2 tablespoons milk (coconut milk or milk alternative)

4 tablespoons olive oil, divided


Using a food processor, add the spinach, basil + garlic cloves to the bowl. Process until the leaves are small. Remove from the bowl + add into a mixing bowl.


*Process the chicken breast or add the ground chicken into the bowl.


Add the remaining ingredients, including 2 tablespoons olive oil. Mix with your hands or wooden spoon.


To form the meatballs, use a small ice cream scoop or a tablespoon and roll in your hands. Place on a clean baking sheet. When all the meatballs are rolled, place the baking sheet in a refrigerator for 20-30 minutes. to set.


In a heavy duty pan or non stick pan, add the remaining 2 tablespoons of olive oil. Turn the heat to medium/high. When the pan has reached a hot temperature. Add the meatballs, leaving enough room between them so they aren't touching. You may have to do 2 batches.


Cook for 3-4 minutes per side. I usually flip them when they are browned on the bottom. Add your favorite tomato sauce when they all have been flipped and turn heat to low. Cover and let simmer for 2-3 minutes.


Serve hot.


Great over pasta, zucchini noodles or by themselves with extra sauce.


Enjoy!