Chicken Meatballs

Why You’ll Love This Recipe

These Chicken Meatballs are not only healthier but also bursting with flavor. The combination of ground chicken, breadcrumbs, fresh herbs, and a touch of seasoning creates a tender and juicy meatball that’s perfect for a variety of dishes. They’re baked to golden perfection, making them a lighter alternative to the usual fried meatballs. Whether you enjoy them with pasta, in a sandwich, or as a snack, they’re a delicious and satisfying option for any occasion!

Ingredients

• 1 pound ground chicken
• ½ cup breadcrumbs (use whole wheat for a healthier version)
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil (for baking)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Prepare the meatball mixture: In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, basil, salt, and pepper. Mix gently with your hands or a spoon until everything is well combined. Be careful not to overwork the mixture, as this can make the meatballs tough.
3. Form the meatballs: Use your hands to form the mixture into 1 to 1 ½ inch meatballs, placing them on the prepared baking sheet as you go.
4. Bake the meatballs: Drizzle a little olive oil over the top of the meatballs to help them brown. Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and golden brown on the outside. To check for doneness, insert a meat thermometer into the center of a meatball; it should read 165°F (74°C).
5. Serve and enjoy: Once baked, remove the meatballs from the oven and let them rest for a few minutes before serving. Serve them with your favorite marinara sauce, pasta, in a sandwich, or even as a snack with a dipping sauce.

Servings and Timing

• Servings: 4-6 servings (about 20 meatballs)
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes

Variations

• Spicy Chicken Meatballs: Add red pepper flakes to the mixture for a spicy kick.
• Vegetarian Option: Use ground turkey or a plant-based protein substitute in place of ground chicken for a different variation.
• Italian-Style Meatballs: Add more Italian seasoning and swap the Parmesan for ricotta cheese for a richer, more classic flavor.
• Gluten-Free: Use gluten-free breadcrumbs or ground oats as a substitute for regular breadcrumbs to make these meatballs gluten-free.

Storage/Reheating

• Storage: Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days.
• Freezing: These meatballs freeze well. To freeze, place the cooked meatballs on a baking sheet in a single layer, and freeze them for 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months.
• Reheating: Reheat the meatballs in the oven at 350°F (175°C) for 10-12 minutes, or microwave them for 1-2 minutes until heated through.

FAQs

1. Can I use ground turkey instead of chicken?

Yes, you can substitute ground turkey for ground chicken in this recipe. It will give the meatballs a slightly different flavor but will still be delicious.

2. Can I make these meatballs in advance?

Yes, you can make the meatballs ahead of time. You can prepare and form the meatballs, then refrigerate them for up to 24 hours before baking. Alternatively, you can freeze them for later use.

3. How do I prevent the meatballs from drying out?

To keep the meatballs moist, make sure not to overwork the mixture, and don’t overcook them. Also, using ground chicken that’s not too lean helps retain moisture.

4. Can I fry these meatballs instead of baking them?

Yes, you can fry them in a pan with a little olive oil over medium heat. Cook them for about 6-8 minutes per side, or until golden brown and cooked through. Baking is a healthier option, but frying can add extra flavor and texture.

5. How do I know when the meatballs are cooked through?

The meatballs are done when they reach an internal temperature of 165°F (74°C), or when they are golden brown on the outside and no longer pink in the center.

6. Can I make these meatballs larger or smaller?

Yes, you can make the meatballs larger or smaller depending on your preference. Keep in mind that cooking time will vary depending on the size of the meatballs. Larger meatballs may need a few extra minutes of baking time.

7. How do I serve these meatballs?

You can serve them with pasta and marinara sauce, in a sub sandwich with cheese, as an appetizer with a dipping sauce, or on top of a salad. They’re incredibly versatile!

8. Can I use dried herbs instead of fresh herbs?

Yes, you can substitute dried herbs for fresh. Generally, use 1/3 of the amount of dried herbs in place of fresh (e.g., 1 teaspoon dried oregano instead of 1 tablespoon fresh).

9. Can I add cheese to the meatballs?

Yes! You can mix shredded mozzarella or Parmesan cheese into the meatball mixture for added flavor and creaminess.

10. Can I use a different type of breadcrumb?

Yes, you can use any type of breadcrumbs you prefer. Panko breadcrumbs will give you a lighter, crispier texture, while whole wheat or gluten-free breadcrumbs are healthier alternatives.

Conclusion

These Chicken Meatballs are a perfect blend of lean protein and delicious flavor. Whether you enjoy them with pasta, in a sandwich, or as an appetizer, they’re easy to make and versatile for any meal. With their tender texture, savory seasoning, and healthy ingredients, they’re sure to become a staple in your recipe rotation. Give these chicken meatballs a try for a wholesome, satisfying meal that’s both nutritious and flavorful!

Chicken Meatballs

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These Chicken Meatballs are a healthier alternative to traditional meatballs, made with ground chicken, fresh herbs, and spices for a juicy, flavorful, and tender dish. Baked to perfection, they’re perfect for pasta, sandwiches, or as appetizers.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 4-6 servings (about 20 meatballs)
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

1. For the meatballs:
   • 1 pound ground chicken
   • ½ cup breadcrumbs (use whole wheat for a healthier version)
   • ¼ cup grated Parmesan cheese
   • 1 large egg
   • 2 cloves garlic, minced
   • 1 tablespoon fresh parsley, chopped
   • 1 teaspoon dried oregano
   • ½ teaspoon dried basil
   • ¼ teaspoon salt
   • ¼ teaspoon black pepper
   • 1 tablespoon olive oil (for baking)

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.

1. Prepare the meatball mixture: In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, basil, salt, and pepper. Mix gently until well combined.
2. Form the meatballs: Use your hands to form the mixture into 1 to 1 ½ inch meatballs. Place them on the prepared baking sheet.
3. Bake the meatballs: Drizzle olive oil over the meatballs and bake for 20-25 minutes, or until golden brown and cooked through. Check doneness with a meat thermometer (165°F or 74°C).
4. Serve and enjoy: Once baked, let the meatballs rest for a few minutes before serving with your favorite sauce or as a standalone snack.

Notes

1. Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
2. To freeze, place cooked meatballs on a baking sheet in a single layer and freeze for 1-2 hours. Then, transfer to a freezer-safe bag for up to 3 months.
3. For a spicier version, add red pepper flakes to the mixture.
4. If you prefer a different protein, ground turkey or beef can be substituted for the chicken.

Nutrition

• Serving Size: 1 meatball
• Calories: 80
• Sugar: 0g
• Sodium: 130mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 30mg