This recipe is super easy to make for a much leaner meatball. Goes great over whole grain pasta or spaghetti squash as a pasta replacement with your favorite sauce. I used spaghetti squash in the photo here!
2 eggs, lightly beaten
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon dried minced onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound ground chicken
Directions: In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls.Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink and reaches 165 degrees F.