Italian-Style Chicken Meatballs

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  Egg, Whole, Large
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  Ground Chicken(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Bread Crumbs, Panko, Whole Wheat, Dry(120g)
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  Parmesan Cheese(80g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Oregano, Dried(5g)
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  Garlic powder(3g)
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  Onion powder(3g)
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  ½ teaspoon kosher salt
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  Red pepper flakes(1g)
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  Tomato Paste(30g)
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  Parsley, Fresh(45g)
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  Spinach(600g)
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  Tomato Sauce
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  Bread, French Or Hoagie Roll

Instructions

1. 1Beat the large eggs in a large bowl, then add the ground chicken, whole wheat panko bread crumbs, grated Parmesan, 1 tablespoon olive oil, dried oregano, garlic powder, onion powder, red pepper flakes, fresh parsley, and 1 tablespoon tomato paste. Finely chop the fresh spinach into small pieces and add it to the bowl. Mix gently with a fork or your hands until just combined, taking care not to overwork the meat.
2. 2Shape the mixture into 12 equal meatballs and arrange them in a 9×13-inch baking dish or on a rimmed baking sheet, spacing them about 1 inch apart so they do not touch.
3. 3Whisk together the remaining 1 tablespoon olive oil and 1 tablespoon tomato paste in a small bowl until combined (the mixture will be slightly chunky). Brush this mixture over the top of each meatball.
4. 4Heat a large skillet over medium-high heat for 1–2 minutes until hot. Working in batches if needed, carefully transfer the meatballs to the skillet and cook 4–6 minutes per batch, rolling gently halfway through, until the exterior is browned and the internal temperature reaches 165°F.
5. 5Pour the canned tomato sauce into the skillet with the meatballs, reduce heat to medium-low, and simmer 5–8 minutes, stirring occasionally, until the sauce is heated through and coats the meatballs.
6. 6Divide the meatballs and sauce evenly into 6 airtight containers while hot, allowing roughly 2 meatballs and sauce per container.
7. 7Let the containers cool to room temperature for 15 minutes, then seal and refrigerate for up to 4 days, or freeze for up to 3 months.
8. 8Reheat in a skillet over medium heat for 3–5 minutes or in the microwave for 2–3 minutes until warmed through, then serve with fresh bread, pasta, or your choice of side.