Eddie Jackson’s Healthy Chicken Meatballs

Chef Eddie Jackson is a former NFL player who has a passion for both fitness and food, and is dedicated to creating healthy dishes that are delicious. His recipe for Healthy Chicken Meatballs is no exception! 

Healthy Chicken Meatballs
Serves 4 to 6


4 cups spinach
2 cups kale
½ cup pecans, toasted
½ cup Parmigiano-Reggiano cheese
4 to 5 cloves garlic
3 roasted red peppers (from a jar)
2 lemons, zested and juiced
¼ cup olive oil, plus more if necessary
Coase salt
Freshly ground black pepper
2 pounds ground chicken
1 teaspoon dried Italian seasoning mix
Canola oil, for frying
Lemon wedges, for serving


1. Place spinach, kale, pecans, cheese, garlic, peppers, and lemon zest and juice in the bowl of a food processor; cover and pulse a few times to chop. With the motor running, slowly add olive oil until a loose paste is formed, adding up to ¼ cup more if necessary. Season with salt and pepper and pulse to combined.

2. Place chicken in a large bowl and add 3 to 4 heaping tablespoons of the spinach mixture to bowl along with, 1 teaspoon salt, Italian seasoning, and ½ teaspoon black pepper. Gently fold until just combined.

3. Line a baking sheet with wax paper. Using clean hands. Form mixture into 1 ½-inch balls and place on prepared baking sheet. Transfer to refrigerator and chill for 30 minutes.

4. Add enough canola oil to coat the bottom of a large cast-iron skillet; heat over medium-high heat. Add meatballs to skillet and cook 3 to 4 minutes per side until meatballs are just cooked through. Add 2 tablespoons spinach mixture along with ¼ cup water; cover and remove skillet from heat. Let stand 3 to 5 minutes. Serve meatballs drizzled with pan sauce and serve with lemon wedges.

Learn more about Eddie Jackson by heading to his website!