Chicken Meatball Recipe
Easy chicken meatballs recipe made with ground chicken, breadcrumbs, Parmesan, and garlic. Baked in the oven and ready in 30 minutes for an easy weeknight dinner.
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
My Top Tip: Don't be afraid to get your hands dirty! It can be tempting to use a spoon to mix your meatball mixture, but your hands will combine the ingredients more efficiently without over-mixing. Wet your hands first with water or oil so the mixture doesn't stick to them.
Storage: Store any leftovers in an airtight container in the fridge for 3–4 days. You can reheat them in the microwave, in an oiled skillet, or in a pre-heated oven at 350 degrees until warmed through.
Freezing: To freeze your chicken meatballs before cooking, lay the formed balls on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag for up to 2 months. When you're ready to eat, thaw them in the fridge overnight and cook them according to the recipe instructions. To freeze your meatballs after cooking, place them in an airtight bag for up to 2 months. To reheat them, thaw them in the fridge overnight and re-warm them for a few minutes in a skillet, in the oven, or in the air fryer.
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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