Description
This Chicken Meatballs recipe yields tender, flavorful meatballs baked to perfection and finished with a quick broil for a golden-brown crust. Made with ground chicken, Parmesan, and Italian-seasoned breadcrumbs, these meatballs are a delicious and easy-to-make dish perfect for appetizers, main courses, or meal prep.
Ingredients
Scale
Meatball Mixture
- 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 and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper to prevent sticking and promote even cooking.
- Mix Ingredients: In a medium bowl, combine the ground chicken, egg, Italian-seasoned breadcrumbs, Parmesan cheese, olive oil, minced garlic, onion powder, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overmix to keep the meatballs tender.
- Shape Meatballs: Grease your hands lightly with olive oil or water. Using a tablespoon-sized cookie scoop, form the mixture into 24 uniform meatballs. Arrange them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake for 15 minutes to cook through.
- Broil for Finish: After baking, turn the oven to broil and position the baking sheet on the top rack. Broil the meatballs until they develop a golden-brown crust and reach an internal temperature of 165°F (74°C). Monitor closely to avoid burning.
- Serve: Remove the meatballs from the oven and serve hot as desired—perfect with pasta, dipped in sauce, or as a protein-packed snack.
Notes
- Use a meat thermometer to ensure meatballs are fully cooked (165°F internal temperature) for safety.
- Do not overmix the meatball mixture to keep them tender and juicy.
- For a gluten-free option, substitute Italian-seasoned breadcrumbs with gluten-free breadcrumbs.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
- Try serving with marinara sauce, in a sub sandwich, or atop spaghetti for versatile meal options.
