Juicy Chicken Meatballs
Easy Chicken Meatballs Recipe made with 8 ingredients and baked to juicy, golden brown perfection in 30 minutes.
Servings: 26 meatballs
Calories: 46kcal
Ingredients
- 1 pound ground chicken
- 1 large egg
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese grated
- 1 small garlic clove grated
- 2 tablespoons olive oil extra virgin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 400 degrees F and line baking sheet with parchment paper. Set aside.
- In a large bowl, add ground chicken, egg, breadcrumbs, Parmesan cheese, garlic, olive oil, salt and pepper. Mix with a spatula until combined and do not overmix.
- Using small trigger scoop, form about 26 meatballs (it helps to dip hands into a bowl with cold water occasionally) and lay on previously prepared baking sheet.
- Bake for 15-20 minutes, turn and toss with spatula (mostly to get rid off of that ground chicken residue) and bake for 5 more minutes.
- Serve hot with your favorite side and salad, as an appetizer or make Marry Me Chicken Meatballs.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat in a microwave. I would not bake them in the oven to avoid drying out.
- Freeze cooked meatballs: Bake, cool and freeze meatballs in an airtight container for up to 3 months. Then bake from frozen at 400 F for 15-18 minutes.
- Freeze raw meatballs: Freeze on a baking sheet until frozen, transfer to a freezer safe storage bag for up to 3 months. Then bake from frozen at 400 F for 25 minutes.
- Only bake until done: To prevent over baking (and dry meatballs!) bake only until an instant-read thermometer inserted in center reads 165 degrees. Your meatballs should be white in the center when cut in half.
Nutrition
Serving: 1meatball | Calories: 46kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 82mg | Fiber: 0.1g | Sugar: 0.1g