Baked Chicken Meatballs
Juicy, oven-baked chicken meatballs—quick to mix, easy to bake, and perfect for pasta, subs, or meal prep.
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper
- Small cookie scoop
- Measuring cups and spoons
- Oven
- Tongs or spatula
- Cooling rack
Ingredients
- 1 lb ground chicken
- 0.5 cup panko breadcrumbs or regular bread crumbs
- 0.25 cup parmesan cheese grated
- 1 large egg
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 0.5 tsp dried oregano
- 0.5 tsp black pepper
- 0.5 tsp salt
- 1 tsp Worcestershire sauce
- 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Combine ground chicken, breadcrumbs, parmesan, egg, olive oil, seasonings, Worcestershire, and parsley. Mix gently.
- Portion into 1-inch meatballs and arrange on the sheet. Lightly brush or spray with oil.
- Bake 18–22 minutes, or until centers reach 165°F (74°C). Rest 5 minutes.
Notes
Do not overmix to keep meatballs tender. Freeze cooked meatballs on a tray, then store in freezer bags. Reheat in the oven or simmer in marinara.
Nutrition
Calories: 280kcal | Protein: 23g | Saturated Fat: 4g | Cholesterol: 110mg | Sodium: 550mg