Baked Spinach & Mushroom Meatballs Recipe With Ground Chicken (7 Ingredients, 35 Minutes) by Elisa Schmitz
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Here at 30Seconds, we love meatballs. In fact, I'm not sure we ever met a meatball recipe we didn't like. We've got everything from Mediterranean meatballs to Italian meatballs to Swedish meatballs to meatball casseroles – and everything in between. We also love vegetable balls and have a wonderful variety of vegetable ball recipes. From spinach balls to broccoli balls to falafel balls and even mashed potato balls, we have a vegetarian version of meatballs for just about everyone.
This baked spinach and mushroom meatballs recipe with ground chicken is a tasty mashup of the two. With the protein power of ground chicken and the health benefits of spinach and mushrooms, these veggie meatballs are as nutritious as they are delicious. Plus, with only seven ingredients and ready in about 35 minutes, you just can't go wrong!
To make these cheesy spinach and mushroom meatballs, you'll need to gather the following gluten-free ingredients: fresh spinach, fresh mushrooms, green onions (scallions), ground chicken, eggs, garlic powder and shredded mozzarella cheese. You mix all the ingredients, form the mixture into balls then bake them until cooked through and browned. So simple! Plus, check out the health benefits of spinach, the health benefits of mushrooms and the health benefits of protein. These meatballs may be a wonderful addition to a nourishing Mediterranean diet!
This easy high-protein recipe comes together in no time and can be a fun appetizer or interesting side dish. I served it for dinner with some fresh-baked biscuits, but you could also serve them as a snack with your favorite dipping sauce (we loved them with my Mediterranean feta and parsley sauce). Whatever you decide, we hope you’ll enjoy them as much as we do!
Cuisine: American / Mediterranean
Prep Time: 15 minutes
Cook Time: 20 minutes (ovens vary)
Total Time: 35 minutes
Servings: 20
Ingredients
- 5 ounces fresh spinach
- 8 ounces baby bella cremini mushrooms, sliced in half
- 4 green onions (scallions)
- 1 pound ground chicken (or turkey)
- 2 eggs
- 1/2 teaspoon garlic powder
- 1 cup mozzarella cheese, shredded
- salt and pepper, to taste, if desired (optional, but I used about 1/3 teaspoon of each)
Here’s how to make it:
- To the bowl of a food processor or immersion blender, add the spinach and scallions. Process until just shredded and combined, about 30 seconds. Remove to a large mixing bowl. (You may have to process the spinach in batches.)
- To the food processor or immersion blender, add the mushrooms. Process until shredded, about 30 seconds. Remove to the same mixing bowl as the spinach mixture and stir to combine.
- Add the ground chicken, eggs, garlic powder and shredded mozzarella. Season with salt and pepper, to taste, if desired. Stir to thoroughly combine.
- Form the mixture into meatballs and place them into a casserole dish or onto baking sheets that have been sprayed with nonstick cooking spray. (The number you get depends on the size of the meatballs you form. I got about 20 meatballs.)
- Bake in an oven that's been preheated to 400 degrees F until cooked through and browned, about 20 minutes. Chicken is done when it reaches 165 degrees F on a food thermometer.
- Serve immediately. Store leftovers in an airtight container in the refrigerator and reheat in the microwave or oven.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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