There are some meals you can always count on to make everyone happy. At our house spaghetti night, taco night, and pizza night rotate frequently through our menu plan. For spaghetti night I usually make the same ground beef meatballs, so this week I decided to switch things up and try something new.
The new meatball features some of the usual suspects like basil, Parmesan cheese and garlic, so the switch-up came in the form of ground chicken and spinach.
Using a pound of chicken and a 10 ounce box of frozen spinach I was able to make 18 decent sized meatballs-- we had some for dinner and I froze the rest to have on hand for those busy days when dinner needs to be ready in a hurry.
Since it was spaghetti night we had ours over, well, spaghetti. However, I think these would make great sandwiches, as well. Overall, the chicken and spinach meatballs were a nice change from our old stand-by meatballs.
Chicken & Spinach Meatballs
Makes approximately 6 servings
1 pound ground chicken
10 ounce box frozen spinach, thawed, drained and chopped*
2 tablespoons fresh basil, chopped
2 large garlic gloves, minced
1/2 medium onion, finely chopped
2 eggs, beaten
1/4 plain bread crumbs
1/4 cup Parmesan cheese, shredded
a few pinches of salt
a few pinches of pepper
Preheat oven to 350 degrees. In a large bowl mix all the ingredients together until just combined. Form the mixture into golf ball sized balls and place on a baking sheet coated with cooking spray. Bake at 360 degrees for 25-30 minutes.
*For the spinach: Be sure to thaw completely and then wrap it in a clean dish towel to wring out all the excess moisture before chopping.