Baked Chicken Meatballs (Simple Recipe)
A simple recipe for baked chicken meatballs that are perfect for pasta, subs, or dunked in marinara.
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Ingredients
- 1 pound ground chicken
- ½ cup bread crumbs
- 1 large egg, beaten
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ⅓ cup grated Parmesan cheese
Instructions
Prep:
- Preheat the oven to 400F with the oven rack in the middle position. Line a baking sheet with parchment paper.
Make the meatballs:
- In a large bowl, mix the ground chicken with breadcrumbs, egg, seasonings, and Parmesan cheese.
- Use your hands to roll the mixture into golf-sized balls (about 2 tablespoons per meatball). If the mixture feels sticky in your hands, wet them with water or oil. Place each rolled meatball on the prepared baking sheet, making sure there's room between each meatball.
Bake them:
- Bake the meatballs for 20 to 25 minutes, until the tops look golden brown and the middles are cooked through. To test if they're done, remove a meatball from the baking sheet and out of the oven, the internal temperature should read 165F.
Serve:
- Serve these meatballs with pasta, in subs, with marinara sauce, or on their own.
Storage:
- Refrigerate leftover cooked meatballs for up to 3 days or freeze them for up to 3 months.
- Unbaked meatballs can be frozen, in a lined tray for 1-hour, then transfer them to a zip bag. Bake as directed.
Nutrition
Serving: 6 meatballs | Calories: 262kcal | Carbohydrates: 12g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 602mg | Potassium: 685mg | Fiber: 2g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 0.1mg | Calcium: 171mg | Iron: 3mg
