Chicken Meatballs With Spinach and Roasted Garlic

READY IN: 35mins
Recipe by The Miserable Gourm

I was just looking for something different and this is what I came up with. The higher cooking temp helps to keep the chicken moist. You can keep these on warm in a crock pot for a party by adding enough chicken broth to cover the bottom of the crock.

Top Review by Kristina S.

This recipe is great for young children because there are not too many spices, it is very moist on the inside and a bit crunchy on the outside. I served it with white rice and my one and three-year old gobbled it up. I made the following adjustments: Replaced asiago and mozzarella for ricotta cheese. Mixed the ricotta with the egg, then added it to the rest of the ingredients. Salted to my own taste. Put the meat in Greek yogurt cups and dumped them on the foil lined baking sheet.

Ingredients Nutrition


  1. Roast garlic by slicing off the top of the head and coating with 1T olive oil.
  2. Wrap in foil, place on cookie sheet and bake 40 minuted until soft.
  3. Let cool and then squeeze the garlic out of each clove an into a large mixing bowl.
  4. In the same bowl, add chopped spinach, cheeses, lemon, olive oil, egg, salt and pepper.
  5. Gently mix in chicken and breadcrumbs until well combined.
  6. Chill mixture for approx 30 minutes. It will make it easier to scoop.
  7. Using an ice cream scoop, or similar device, scoop balls onto a foil lined baking sheet and bake at 400 for approx 20 minutes or until golden brown.

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