1 pound ground chicken
2 large handfuls of fresh chopped spinach
½ small white onion, chopped
½ cup parmesan cheese
¾ cup panko bread crumbs
2 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon each salt and pepper
Preheat oven to 375F.
Combine all ingredients in a large bowl by mixing with your hands.
Line a baking sheet with parchment paper and form meatballs into roughly 1 ½’ in diameter. Space them as closely as you like- I can usually fit a whole batch on one baking sheet.
Bake for 20 minutes, turn. Bake another 25-30 minutes or until desired level of crispiness.
Serve with pasta and marinara sauce.
Meatballs freeze well so recommend making a double batch for a quick weeknight meal.