Description
These juicy and flavorful chicken meatballs are a versatile dish that can be served as a main course, in sandwiches, over pasta, or even as appetizers. Easy to make and customizable to your taste, they are a perfect option for a quick and satisfying meal.
Ingredients
Scale
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs (plain or Italian-style)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic (minced)
- 1/4 cup finely chopped onion
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for baking or frying)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the mixture: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, onion, parsley, Italian seasoning, salt, and pepper. Mix until just combined; do not overmix.
- Form the meatballs: Scoop the mixture using a tablespoon or small cookie scoop and roll into balls. Place them on the prepared baking sheet.
- Bake: Lightly brush or spray the tops with olive oil. Bake for 18 to 20 minutes or until the meatballs are golden and cooked through (internal temperature should reach 165°F).
- Alternative cooking method: Alternatively, pan-fry in a skillet over medium heat with olive oil, turning to brown all sides and cook through.
Notes
- These meatballs freeze well after baking—store in an airtight container for up to 3 months.
- Serve with marinara sauce, over pasta, in sandwiches, or on skewers for appetizers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 90mg
