Description
Juicy, flavorful chicken meatballs made with simple ingredients and baked to perfection. These meatballs are great as an appetizer, in a sandwich, or served over pasta.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for greasing)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, egg, garlic, onion powder, oregano, salt, and pepper. Mix until well combined.
- Use your hands to shape the mixture into meatballs, about 1–1.5 inches in diameter. Place them on the prepared baking sheet, leaving a little space between each meatball.
- Bake the meatballs for 18–20 minutes, or until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Remove from the oven and let the meatballs rest for a few minutes before serving. Serve with marinara sauce, pasta, or on a sandwich.
Notes
- For extra flavor, you can add a pinch of red pepper flakes or a bit of lemon zest to the meatball mixture.
- These meatballs freeze well. After baking, let them cool completely, then store in an airtight container in the freezer for up to 3 months.
- If you prefer pan-frying, heat a little olive oil in a large skillet over medium heat and cook the meatballs for 8–10 minutes, turning them until they are golden and cooked through.
Nutrition
- Serving Size: 4 meatballs
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 85mg
Keywords: chicken meatballs, baked meatballs, homemade meatballs, easy chicken recipe, gluten-free meatballs