Baked Chicken Meatball Recipe
This Baked Chicken Meatballs recipe is made with ground chicken, fresh garlic, seasoning, and rolled into balls and baked in the oven, and ready in 30 minutes.
Servings: 4 servings
Equipment
Ingredients
- 1 pound ground chicken
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves minced
- ½ teaspoon oregano
- ½ teaspoon dried parsley
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Avocado oil cooking spray
- Marinara sauce for serving
Instructions
- Preheat the oven to 400ºF. Line a small baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, egg, garlic, oregano, parsley, paprika, salt, and pepper.
- Using wet hands (with either water or olive oil), combine everything until well-blended.
- Using a medium spring-loaded cookie scoop, scoop about 2 tablespoons of the chicken mixture, roll into a ball, and place on the prepared baking sheet. Repeat with the remaining mixture; you should get about 15 meatballs.
- Spray with cooking spray and bake for 15 minutes, flipping halfway through. Serve with marinara, if desired.
Video
Notes
Storage: Store leftovers in an airtight container in the fridge for 3–4 days.
Original Stovetop Method with Marinara Sauce
Ingredients
1 pound ground chicken
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
1 large egg
2 garlic cloves minced
½ teaspoon oregano
½ teaspoon dried parsley
¼ teaspoon paprika
Salt and pepper
2 tablespoons olive oil
1 jar (26-ounce) marinara sauce
Instructions
- In a large bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, egg, garlic, oregano, parsley, paprika, salt, and pepper.
- Using wet hands (with either water or olive oil), combine everything until well-blended. Form the mixture into small 1–2 inch meatballs. You should get about 12–15 balls.
- Heat the olive oil in a large non-stick skillet over medium heat. Transfer the meatballs to the pan and cook for 2–3 minutes per side, until they get lightly browned, but not fully cooked.
- Pour the marinara sauce over the chicken meatballs, reduce the heat to low, and simmer uncovered for 12–15 minutes, turning the meatballs once.
- Toss in cooked spaghetti and serve with fresh basil, if desired.
Nutrition
Serving: 4meatballs | Calories: 264kcal | Carbohydrates: 12g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 585mg | Potassium: 666mg | Fiber: 1g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 0.5mg | Calcium: 102mg | Iron: 2mg
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