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Baked Italian Chicken Meatballs

Homemade Baked Italian Chicken Meatballs are the perfect addition to your favorite pasta or as the main part of a low-carb meal!  Made with ground chicken, garlic, herbs, cheese, and some pantry staples, these baked meatballs are a healthier alternative that don't sacrifice any flavor!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 24 -32 meatballs
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 lbs. ground chicken 92% lean (any leaner and the meatballs will be dry)
  • 2 eggs
  • 1/2 cup breadcrumbs Italian-style OR panko (both work well)
  • milk splash
  • 1/2 cup chopped fresh Italian parsley
  • 1/2 cup Parmesan Cheese grated or shredded
  • 1 cup shredded Mozzarella cheese
  • 5-6 garlic cloves minced
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. salt
  • 1/4 tsp. red pepper flakes
  • black pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 425° and spray a large baking sheet with cooking spray or line with parchment paper.
  2. In a large bowl, combine all of the ingredients. When everything is fully incorporated, grab small handfuls of the mixture and roll into meatballs that are a little bigger than a golf ball. The mixture makes approximately 24-32 meatballs.
  3. Bake meatballs for 20 minutes. Add to your favorite pasta, make chicken meatball sub sandwiches, or eat as a low-carb entrée. Enjoy!

Notes

  • Leftover cooked meatballs can be stored in an air-tight container in the fridge for 3-4 days. 
  • They can also be frozen in freezer-safe packaging for up to 2 months.
  • Leftover cooked meatballs can be stored in an air-tight container in the fridge for 3-4 days. 
  • They can also be frozen in freezer-safe packaging for up to 2 months.