Baked Chicken Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
5
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Calories
231 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Baked Chicken Meatballs
Description
This recipe blends ground chicken with salt, pepper, breadcrumbs or crushed crackers, egg, freshly grated Parmesan cheese, garlic powder, onion powder, oregano, and fresh parsley. After mixing thoroughly, the mixture is shaped into about 25 small meatballs and baked at 400°F on a greased baking sheet. Baking allows the meatballs to cook evenly without added fat from frying.
The meatballs have a mild, savory taste featuring herb and cheese notes with a firm yet moist texture. They are convenient for batch cooking and can serve as a protein addition to various dishes or snacks.
The recipe includes tips for make-ahead storage by refrigerating formed meatballs before baking, as well as detailed freezing instructions for both raw and cooked meatballs. Additionally, variations include baking in the air fryer and substituting gluten-free breadcrumbs for dietary preferences.
Ingredients
- 1 pound ground chicken (or ground turkey)
- 1/2 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 1/2 cup breadcrumbs (56g), or crushed saltine crackers
- 1 egg
- 1/2 cup Parmesan Cheese 50g, freshly grated
- 1/2 teaspoon garlic powder , or 1 clove minced garlic
- 1/2 teaspoon onion powder , or 2 Tablespoons diced fresh onion
- 1/2 teaspoon oregano dried
- 1/4 cup parsley 15g), chopped, fresh chopped
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet or spray with nonstick cooking spray.
- Add all of the ingredients to a large mixing bowl and use your hands, meat chopper, or a spoon to mix everything together. Scoop the mixture into 25 small meatballs then place on a baking sheet ½ inch apart.
- Bake for 25-30 minutes, or until cooked through.
- Store leftover chicken meatballs in the fridge for 3-4 days.
Notes
- This recipe yields approximately 25 small meatballs; a serving size is 5 meatballs.
- Meatball mixture can be refrigerated for 1-3 days before baking, depending on ingredient freshness.
- Freeze baked meatballs for up to 3 months; reheat in oven at 350°F for 25 minutes or by microwave or air fryer.
- Raw formed meatballs can be flash frozen then stored for up to 3 months; bake from frozen at 400°F for 30-35 minutes or thaw before baking.
- Air fryer method: cook sprayed meatballs at 375°F for 10-12 minutes until fully cooked.
- Use gluten-free breadcrumbs to make the meatballs suitable for gluten-free diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 231kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 22g | 44% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 119mg | 40% |
| Sodium | 556mg | 23% |
| Potassium | 555mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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