Go Back

Chicken and Spinach Meatballs with White Beans and Vegetables

Tender chicken and spinach meatballs nestled into creamy white beans and a rich, vegetable-packed tomato sauce. Hearty without being heavy, and particularly good for making ahead, freezing and reheating when you need an easy dinner.
Print Recipe Pin Recipe
Prep Time:30 minutes
Cook Time:40 minutes
Keyword: baked chicken meatballs, cannellini bean recipes, chicken and spinach meatballs, chicken and white beans, chicken meatballs, chicken meatballs with white beans, easy chicken dinner, freezer friendly meals, healthy chicken meatballs, make ahead dinner, spinach meatballs, vegetable packed dinner, white bean casserole
Servings: 8 servings

Ingredients

Chicken and Spinach Meatballs

  • 750 grams chicken mince
  • 150 grams Spinach, finely chopped
  • 1 medium zucchini grated (about 180g) and very well squeezed
  • 70 grams parmesan finely grated
  • 75 grams panko breadcrumbs
  • 1 large egg
  • 2 tsp dijon mustard
  • 1/2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 lemon grated zest
  • 1 1/4 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp finely chopped flat leaf parsley
  • 1 tbsp olive oil for browning

White Beans and Vegetable Tomato Sauce

  • 2 tbsp olive oil
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 1 red capsicum, diced
  • 1 medium zucchini, diced
  • 250 grams mushrooms, finely chopped
  • 2 tbsp tomato paste
  • 2 400g tins crushed tomatoes
  • 200 ml chicken stock
  • 3 tbsp chopped parsley or basil
  • 1/2 tsp smoked paprika
  • 2 400g cannellini beans, drained and rinsed
  • 1/2 tbsp balsamic vinegar
  • 1 tsp honey or brown sugar (optional)
  • fresh ground black pepper and salt to taste

Instructions

Chicken and Spinach Meatballs

  1. Heat the oven to 200°C conventional / 180°C fan.
  2. Place the chicken mince, spinach, squeezed zucchini, Parmesan, breadcrumbs, egg, Dijon, oregano, smoked paprika, lemon zest, salt, pepper and parsley in a large bowl.
  3. Mix gently until just combined. Don’t overwork the chicken or you’ll end up with firm, bouncy meatballs rather than tender ones. Shape into approximately 24 meatballs.
  4. Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Brown the meatballs in batches. You’re only looking for colour at this point; they don’t need to be cooked through. Set aside.

White Beans and Vegetable Tomato Sauce

  1. Heat 2 tablespoons olive oil in a large ovenproof casserole or frying pan. Add the carrot, celery and capsicum and cook over medium heat for about 5 minutes.
  2. Add the zucchini and mushrooms and cook for another 5–7 minutes, until the vegetables have softened and some of their moisture has evaporated.
  3. Stir through the tomato paste, oregano, basil and smoked paprika and cook for another minute.
  4. Add the crushed tomatoes and chicken stock. Season with salt and pepper. Bring to a gentle simmer and cook uncovered for 15–20 minutes.
  5. Stir through the drained cannellini beans and balsamic vinegar. Simmer for another 5 minutes.
  6. Spoon approximately half the bean and vegetable mixture into a large baking dish. Nestle the browned chicken meatballs into the sauce.
  7. Spoon the remaining sauce and beans around and partially over the meatballs. You still want to see the tops rather than completely submerging them.
  8. Bake uncovered for 20–25 minutes, or until the sauce is bubbling and the chicken meatballs are cooked through.