I started making a version of these meatballs in some of the cooking classes I teach throughout the Indianapolis community and they literally get RAVE reviews every.single.time. I don’t know why it’s taken so long for me to share the recipe with all of you!

The flavors come from a ton of herbs, ground walnuts, and crushed red pepper and I’ve boosted the nutrition by adding a huge handful of spinach right to the mix. I love serving these with a side salad, with pasta and red sauce, or roasted vegetables. Really, once you’ve made the meatballs you can’t go wrong!

Spinach and Herb Chicken Meatballs Tips

• You can use any kind of ground chicken, but I typically use ground chicken breast.
• The recipe calls for dried herbs because they are more readily available throughout the year, but fresh herbs work well too! If you want to use fresh herbs just use the conversion of 1 teaspoon dried herbs = 1 tablespoon fresh herbs.
• This recipe is naturally gluten free, dairy free and low FODMAP.
• I love adding the ground walnuts because it gives great texture and flavor to the chicken meatballs as well as a boost of healthy omega 3 fatty acids.
• The recipe calls for baby spinach, but feel free to use any dark leafy green such as kale, swiss chard, collard greens, etc.

Spinach and Herb Chicken Meatballs

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• Author: Tara Deal Rochford
• Total Time: 30 minutes
• Yield: 16 meatballs 1x

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Description

Delicious and flavor-filled Spinach and Herb Chicken Meatballs are a recipe that gets rave reviews every time! Gluten free, dairy free, low FODMAP.

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Ingredients

Scale 1x2x3x

1lb ground chicken breast

1 cup baby spinach, chopped

2 teaspoons dried basil

2 teaspoons dried chives

2 teaspoons dried parsley

¼ cup walnuts, ground into crumbs/flour using food processor

1 tsp crushed red pepper, optional

½ tsp kosher salt

¼ tsp black pepper

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Instructions

Preheat the oven to 350 degrees Fahrenheit.

Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the ground chicken, spinach, herbs, ground walnuts, red pepper if using, salt and pepper.  You may want to use your hands here!

Form the meatballs into golf ball sized balls and place on the prepared baking sheet.

Bake for 15-20 minutes at 350 degrees. 

Remove from oven and serve with your favorite vegetable or salad and  a side of marinara sauce for dipping if desired.

Notes

This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: dinner
• Method: oven
• Cuisine: american

Nutrition

• Serving Size: 1 meatball
• Calories: 42.8
• Sugar: .1 g
• Sodium: 94.3 mg
• Fat: 1.6 g
• Saturated Fat: .1 g
• Carbohydrates: .4 g
• Fiber: .2 g
• Protein: 6.9 g