Easy Chicken Meatballs
User Reviews
5
Easy Chicken Meatballs
Description
Easy Chicken Meatballs blend ground chicken with a combination of finely chopped onion, fresh garlic, Parmesan cheese, and almond flour, which helps bind the mixture without adding heaviness typical of breadcrumbs. Fresh parsley adds brightness, while oregano imparts a mild, earthy aroma. These meatballs are formed by hand into small, uniform spheres approximately 1 ½ tablespoons each, then baked at 400°F until lightly browned and fully cooked. Baking preserves their juiciness and ensures an even, golden exterior.
The texture balances a tender interior with a slight crust on the outside. The garlic and herbs contribute subtle flavor layers without overpowering the delicate chicken base. They can be served on their own or complemented by a vibrant chimichurri sauce for an added fresh, tangy element.
To avoid dense meatballs, it is important not to overmix the ingredients or pack the meatballs too tightly during shaping. This care maintains a lighter texture and encourages even cooking. Baking rather than frying offers a cleaner preparation and consistent browning.
Ingredients
- 1 ½ pounds ground chicken
- 1 egg large
- ½ onion finely chopped, small
- ¼ cup almond flour
- ¼ cup Parmesan Cheese finely grated fresh
- ¼ cup parsley roughly chopped fresh
- 3 garlic minced, cloves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon oregano dried
- Optional: serve with chimichurri sauce
Instructions
- Mix the ingredients. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. In a medium bowl, combine the chicken, egg, onion, almond flour, parmesan, parsley, garlic, salt, pepper, and oregano. Using your hands, mix the ingredients together until well combined.
- Scoop and roll. Measure out 1 ½ tablespoons of the mixture (or use a medium cookie scoop) and roll the mixture between your hands, forming about 30 meatballs.
- Bake until browned. Place the meatballs on the prepared baking sheet and bake for 20 to 22 minutes, until lightly browned on the outside and cooked through (to 165°F on an instant-read thermometer). Avoid overbaking them, so that they stay juicy.
- Serve. Enjoy the chicken meatballs on their own, or serve with chimichurri sauce, if you'd like.
Notes
- Mix the ingredients just until combined to prevent dense texture.
- Form the meatballs loosely to maintain tenderness inside.
- Use an instant-read thermometer to confirm internal temperature reaches 165°F for safe consumption.
- Serve warm, optionally accompanied by chimichurri sauce to add flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 3g | 1% |
| Protein | 23g | 46% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 128mg | 43% |
| Sodium | 541mg | 23% |
| Potassium | 647mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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