The Best Baked Chicken Meatballs
Truly the best baked chicken meatballs made with ground chicken. They are tender and moist and filled with flavor. Great on top of spaghetti, inside a meatball sub or served all by themselves!
Servings 20 meatballs
Ingredients
- 1 lb ground chicken do not buy the extra lean all breast meat, it is too dry!
- ½ cup panko bread crumbs
- ¼ cup milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoon Italian parsley, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 2 tablespoon shallot, finely chopped
- 2 garlic cloves, minced
- ½ cup Romano cheese, grated
- 2 tablespoon extra virgin olive oil
- 1 large egg
- cooking spray
Instructions
- Preheat the oven to 400° and line a large baking sheet with parchment paper or a reusable silpat, spray with cooking spray.
- In a large bowl combine the bread crumbs, milk, salt, pepper, parsley, Italian seasoning, onion powder, shallots and garlic.In another bowl whisk together the egg and extra virgin olive oil. Pour it into the bread crumb mixture. Add the cheese and ground chicken to the bread/egg mixture. Lightly combine, do not overmix or you will have tough meatballs.
- Form the chicken mixture into 20 meatballs, placing them on the prepared baking sheet. They will be a little smaller than a golf ball. Spray the tops of each meatball with the baking spray.
- Bake the meatballs for 20 minutes until they are cooked through (165° internal temp). For a golden top place them under the broiler for 3-4 minutes.
Serving
- These meatballs can be served on top of spaghetti with marinara sauce or in a meatball sub!
Notes
MAKE AHEAD AND FREEZE
You can absolutely make these chicken meatballs and then freeze them for later. Bake completely, cool, then pop in the freezer on a baking sheet. Once they are frozen, about 1-2 hours place them in a freezer safe baggie for up to 3 months.
To reheat pop the FROZEN meatballs (do not thaw) in a 350 degree oven for about 20 minutes.
Nutrition
Serving: 4meatballs