Baked Chicken Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
264 kcal
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Course
Main Course
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Cuisine
Italian
Baked Chicken Meatballs
Description
The Baked Chicken Meatballs recipe combines ground chicken with Parmesan cheese, breadcrumbs, an egg, minced garlic, and a seasoning blend of oregano, parsley, paprika, salt, and black pepper. Formed into balls about 1-2 inches in size, they are baked at 400ºF on a parchment-lined baking sheet. This method creates meatballs with a tender interior and gentle browning on the outside without frying.
The blend of dried herbs and paprika adds depth to the flavor, complementing the mild chicken base. Using wet hands to mix ensures the ingredients combine evenly without overworking the meat, helping the meatballs stay tender. Marinara sauce serves as a classic dipping or topping option, adding moisture and acidity to balance the richness.
These meatballs can be served alongside pasta, stuffed in sandwiches, or enjoyed as appetizers. They store well refrigerated for a few days and freeze easily before or after cooking, making them a practical make-ahead protein.
For freezing, place uncooked meatballs on a baking sheet until firm before transferring to airtight containers. To reheat, thaw overnight and warm in a skillet, oven, or air fryer briefly.
Ingredients
- 1 pound ground chicken
- ½ cup breadcrumbs
- ¼ cup Parmesan Cheese grated
- 1 egg large
- 2 garlic minced, cloves
- ½ teaspoon oregano
- ½ teaspoon parsley dried
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- avocado oil cooking spray
- marinara sauce for serving
Instructions
- Preheat the oven to 400ºF. Line a small baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, egg, garlic, oregano, parsley, paprika, salt and pepper.
- Using wet hands (with either water or olive oil), combine everything until the mixture is well blended.
- Using a medium spring-loaded cookie scoop, scoop about 2 tablespoons of the chicken mixture, roll into a ball and place on the prepared baking sheet. Repeat with the remaining mixture and it should yield about 15 meatballs.
- Spray with cooking spray, and bake in the preheated oven for 15 minutes, flipping halfway through. Enjoy with marinara, if desired.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days to maintain freshness.
- Freeze cooked or uncooked meatballs; thaw overnight in the fridge before reheating.
- Alternative ground meats like turkey, beef, or sausage can substitute for ground chicken.
- Breadcrumbs can be swapped with panko or almond flour for different textures or lower carb.
- Pan-fry meatballs lightly before baking for extra browning (optional).
- Simmering meatballs in marinara sauce adds flavor and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 264kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 25g | 50% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 149mg | 50% |
| Sodium | 585mg | 24% |
| Potassium | 666mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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