Description
These Chicken Meatballs are a flavorful and healthy twist on a classic favorite. Made with ground chicken, Italian seasoned breadcrumbs, and Parmesan cheese, they’re baked to golden perfection and broiled for a crispy finish. Perfect as an appetizer, snack, or main dish served with your favorite sauce.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1 large egg
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper to prevent the meatballs from sticking and to make cleanup easier.
- Mix Ingredients: In a medium bowl, combine the ground chicken, egg, Italian seasoned breadcrumbs, grated Parmesan cheese, olive oil, minced garlic, onion powder, salt, and black pepper. Use your hands to gently mix the ingredients until just combined, being careful not to overwork the mixture to keep the meatballs tender.
- Shape Meatballs: Lightly grease your hands to prevent sticking, then use a tablespoon-sized cookie scoop to portion and form 24 evenly sized meatballs. Place them spaced apart on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15 minutes. This initial bake cooks the meatballs through.
- Broil for Crispiness: After baking, turn the oven setting to broil. Place the baking sheet on the top rack and broil the meatballs until they turn golden brown and reach an internal temperature of 165°F (74°C). Watch closely to avoid burning.
- Serve: Remove the meatballs from the oven and serve them warm as desired, whether on their own, with sauce, or as part of another dish.
Notes
- To ensure even cooking, try to make all meatballs roughly the same size.
- If you prefer, you can use plain breadcrumbs and add Italian seasoning separately.
- Check the internal temperature using a meat thermometer to guarantee they are fully cooked.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a lower fat option, use ground chicken breast instead of a mix with dark meat.
