Chicken Meatballs

Chicken Meatballs

Tender ground chicken meatballs baked until golden, ready for sauce or a quick weeknight dinner.

Total 40 min Makes 24 meatballs Calories 260/serving

Dietary

Nut free, Halal

Allergens

Dairy, Eggs, Wheat

These chicken meatballs stay juicy thanks to a panade of breadcrumbs and milk, plus grated onion and parmesan for flavor. Baking rather than frying keeps the process simple and hands-off, making them a versatile addition to pasta, subs, or a batch of marinara for meal prep.

Ingredients

  • 1/2 cup fresh breadcrumbs
  • 1/4 cup whole milk
  • 2 pounds ground chicken
  • 1/2 cup grated parmesan cheese
  • 1 egg
  • 1/2 small onion, grated
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 tablespoon olive oil

Method

  1. Preheat oven to 425°F and line a 9x13-inch baking sheet with parchment paper, then brush lightly with olive oil.

  2. In a small bowl, combine the breadcrumbs and milk and let sit for 5 minutes until the crumbs absorb the liquid.

  3. In a large bowl, combine the ground chicken, soaked breadcrumbs, parmesan, egg, grated onion, garlic, parsley, salt, pepper, and oregano. Mix gently with your hands just until combined.

  4. Scoop the mixture into 24 portions, about 1 1/2 tablespoons each, and roll gently into balls without compacting too tightly.

  5. Arrange the meatballs on the prepared baking sheet, spacing them about 1 inch apart.

  6. Bake until golden brown and cooked through, 18 to 20 minutes, or until an instant-read thermometer reads 165°F.

  7. Remove from the oven and let rest for 5 minutes before serving or adding to sauce.

Rate this recipe

★ 4.2 (1)

Chicken Meatballs

These chicken meatballs stay juicy thanks to a panade of breadcrumbs and milk, plus grated onion and parmesan for flavor. Baking rather than frying keeps the process simple and hands-off, making them a versatile addition to pasta, subs, or a batch of marinara for meal prep.

40 min 24 meatballs 260 cal

Ingredients

  • 1/2 cup fresh breadcrumbs
  • 1/4 cup whole milk
  • 2 pounds ground chicken
  • 1/2 cup grated parmesan cheese
  • 1 egg
  • 1/2 small onion, grated
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 tablespoon olive oil

Method

  1. 1

    Preheat oven to 425°F and line a 9x13-inch baking sheet with parchment paper, then brush lightly with olive oil.

  2. 2

    In a small bowl, combine the breadcrumbs and milk and let sit for 5 minutes until the crumbs absorb the liquid.

  3. 3

    In a large bowl, combine the ground chicken, soaked breadcrumbs, parmesan, egg, grated onion, garlic, parsley, salt, pepper, and oregano. Mix gently with your hands just until combined.

  4. 4

    Scoop the mixture into 24 portions, about 1 1/2 tablespoons each, and roll gently into balls without compacting too tightly.

  5. 5

    Arrange the meatballs on the prepared baking sheet, spacing them about 1 inch apart.

  6. 6

    Bake until golden brown and cooked through, 18 to 20 minutes, or until an instant-read thermometer reads 165°F.

  7. 7

    Remove from the oven and let rest for 5 minutes before serving or adding to sauce.