Baked Chicken Meatballs are a healthier and equally delicious alternative to traditional beef or pork meatballs. They’re tender, juicy, and packed with flavor from garlic, herbs, and Parmesan cheese. Baking them ensures they stay moist and golden without the need for frying, making cleanup a breeze. Perfect as a main dish with pasta, a topping for salads, or as bite-sized appetizers, these versatile meatballs are a staple for quick weeknight dinners or meal prepping.
Ingredients:
- 1 lb ground chicken
- 1/3 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped (or 1 tablespoon dried)
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
- Mix the Ingredients: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, onion powder, salt, and pepper. Mix gently with your hands or a spoon until just combined; avoid overmixing to keep the meatballs tender.
- Shape the Meatballs: Use a tablespoon or small cookie scoop to portion out the mixture. Roll into balls about 1 to 1.5 inches in diameter and place them on the prepared baking sheet.
- Brush with Oil: Lightly brush the tops of the meatballs with olive oil to help them brown in the oven.
- Bake: Place the meatballs in the oven and bake for 18-20 minutes, or until they are golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Serve: Serve the meatballs with marinara sauce over pasta, in a sub sandwich, or on their own as an appetizer with dipping sauces.
Baked Chicken Meatballs are a versatile, crowd-pleasing option that can be dressed up or down depending on the occasion. Freeze leftovers for an easy meal any time!
