Easy Baked Chicken Meatballs
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
18 meatballs
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Calories
80 kcal
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Course
Main Course
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Cuisine
American
Easy Baked Chicken Meatballs
Description
This recipe for Easy Baked Chicken Meatballs uses ground chicken combined with plain breadcrumbs and freshly grated Parmesan cheese for texture and savory flavor. Minced garlic and dried basil infuse aromatic notes. Salt and crushed red pepper flakes balance taste with mild seasoning and subtle heat.
Additional moisture and flavor come from Worcestershire sauce, milk, extra virgin olive oil, and a single egg, which binds the ingredients. The mixture is thoroughly combined and shaped into uniformly sized balls to ensure even cooking. Baking at 400 degrees Fahrenheit for 25 to 30 minutes achieves a fully cooked interior with lightly browned exteriors, and an optional extended baking time crisps them further.
These meatballs serve 4 to 5 people, making about 18 in total. They reheat well and freeze easily for meal prep. The recipe advises freezing formed meatballs on a baking sheet before transferring to bags, with refrigerated storage lasting 5 days under good ground chicken freshness.
Ingredients
- 1 1/2 pounds ground chicken
- 3/4 cup bread crumbs plain
- 1/2 cup Parmesan Cheese freshly grated
- 2 cloves garlic minced
- 2 teaspoons basil dried
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes crushed
- 2 tablespoons Worcestershire sauce
- 2 tablespoons milk
- 1 tablespoon extra virgin olive oil
- 1 large egg
Instructions
- Preheat oven to 400 degrees Fahrenheit. Lightly grease a 9x13 pan or 11x17-inch baking sheet with nonstick cooking spray.
- In a large mixing bowl combine 1 1/2 pounds ground chicken, 3/4 cup plain bread crumbs, 1/2 cup freshly grated parmesan cheese, 2 cloves minced garlic, 2 teaspoons dried basil, 1 teaspoon salt, and 1/4 teaspoon crushed red pepper flakes.
- Add in 2 tablespoons milk, 2 tablespoons Worcestershire sauce, 1 tablespoon extra virgin olive oil, and 1 large egg. Mix thoroughly until ingredients are evenly distributed.
- Shape into 1 to 1.5 inch balls. Whatever size you choose, they should all be roughly the same size for even cooking.
- Bake in the preheated 400℉ oven for 25 to 30 minutes, until the internal temperature reaches 165 degrees. For extra crispy add an additional 10 to 15 minutes.
Notes
- This recipe yields about 18 meatballs, serving 4 to 5 people.
- Form meatballs and freeze on a baking sheet first; then transfer to a resealable bag for up to 3 months storage.
- Store cooked meatballs in airtight containers; they keep 5 days refrigerated and up to 7 if the chicken is very fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18meatballs
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 220mg | 9% |
| Potassium | 178mg | 4% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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