Coarse-ground chicken packed with spinach, Parmesan, tomato paste, parsley, oregano, and just enough red pepper.
PREP20 min
BAKE18–22 min
OVEN400°F
YIELD10–12 large
THE STORY
One grind, two directions.
The Mediterranean chicken meatballs go bright with feta, lemon, and sun-dried tomatoes. This batch takes the same coarse-ground, freezer-friendly method toward the red-sauce side of the kitchen: oregano, Parmesan, tomato paste, parsley, spinach, and a little heat.
The spinach does more than add green—it brings moisture to lean chicken breast. Freeze the meatballs in meal-size packs, then choose the landing place later: marinara and pasta, a toasted sub, a grain bowl, or roasted vegetables and garlic bread.
Method
Grind the chicken.Cut the cold chicken into grinder-size pieces and pass through the coarse plate.
Mix gently.Add every remaining ingredient. Mix with your hands or a spatula only until combined.
Shape.Roll into golf-ball-size meatballs, about 2–2½ inches.
Freeze if desired.Freeze on a tray until firm, about 1 hour, then vacuum seal in meal-size portions for up to 3 months.
Bake.Thaw overnight in the refrigerator. Heat the oven to 400°F and arrange on parchment or a wire rack. Bake 18–22 minutes.
Check temperature.Cook ground chicken to 165°F. Extra-large meatballs may need 22–26 minutes; smaller ones 14–18 minutes.
Serve.Use over pasta with marinara, in subs with mozzarella, in grain bowls, or beside a crisp salad.
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