Florentine Meatballs (Chicken and Spinach Meatballs)

chicken and spinach meatballs

These Chicken and Spinach Meatballs (aka Florentine Meatballs) are deceptively amazing. While they look like traditionally meatballs, they are wonderfully light and pair with literally anything. Paired best with pasta or roasted veggies, these chicken and spinach meatballs will be a staple in your lineup!

chicken and spinach meatballs
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5 from 1 vote

Florentine Meatballs

Chicken and Spinach Meatballs
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 16 meatballs
Author Jim


  • 2 pounds ground chicken
  • 1/3 cup wilted spinach (cooked from raw or frozen)
  • 2/3 cup bread crumbs
  • 2 cloves garlic
  • 3/4 teaspoon salt
  • 1/2 cup Parmesan cheese, grated
  • 1 lemon
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • nonstick spray


  • Preheat oven to 375 deg F. Zest the lemon and mince the garlic. PAt spinach as dry as possible with a clean cloth.
  • Combine all ingredients, plus garlic and lemon zest, in the largest bowl you own. Gently combine until evenly mixed together.
  • Sprat two baking sheets with non-stick spray. Make meatballs. I use an ice cream scoop, and I’ll weigh mine to make sure each is ~2 oz (yes, I really do). Ball and put on the cookie sheets. You should get ~16-18 meatballs.
  • Spray tops of meatballs with cooking spray lightly. Bake for 10 minutes, then rotate pans in oven. Bake for another ~10 minutes or until 165 deg F in the center. Serve immediately with a squeeze of lemon.


Serving: 1meatball | Calories: 159kcal

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