Juicy, flavorful chicken meatballs that are baked for a healthier, easier meal. Ready in 30 minutes and perfect for pasta, wraps, or as a snack.
Why You’ll Love This:
- Quick, healthy, and versatile
- Less mess than frying
- Great for meal prep—freezes well
- Adapts to many sauces and cuisines
Ingredients
- 1 lb (450g) ground chicken
- 1 large egg
- ½ cup breadcrumbs (regular or panko)
- ¼ cup grated Parmesan cheese (optional)
- 2 cloves garlic, minced
- 1 tsp onion powder (or ¼ cup finely grated onion)
- 1 tsp Italian seasoning (or mix of oregano, basil, parsley)
- Salt and black pepper, to taste
- Olive oil or cooking spray
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine all ingredients (except parsley). Mix gently until just combined—do not overmix.
- Scoop about 1½ tablespoons of mixture per meatball and roll into balls. Place on prepared baking sheet.
- Bake 18–20 minutes, until golden brown and internal temperature reaches 165°F (74°C).
- Let rest a few minutes. Garnish with parsley before serving.
Key Tips & Variations
- Keep Them Juicy: Don’t overmix the meat and avoid overbaking.
- Breadcrumb Swap: Use oat flour, almond flour, or crushed crackers.
- Add Veggies: Mix in finely chopped spinach or grated zucchini.
- Change the Flavor: Swap Italian seasoning for taco or curry seasoning, or add red pepper flakes for heat.
- Glaze Option: Brush with BBQ or teriyaki sauce during last 5 minutes of baking.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freeze: Freeze cooked or uncooked meatballs for up to 3 months.
- Reheat: Microwave, warm in oven, or simmer in sauce until heated through.
Yield: About 20 meatballs (serves 4–6)
