Baked chicken meatballs
This recipe offers a healthier twist on classic meatballs by using lean ground chicken, baked to perfection for a light yet flavorful dish. Seasoned with fresh herbs, garlic, and a touch of Parmesan cheese, these meatballs are juicy and tender. They’re easy to make and can be served in various ways—over pasta, in a sub sandwich, or as a protein-packed snack.
Cook Time
30 minutes
Ingredients
- Ground chicken 450 g
- Breadcrumbs 120 g
- Grated cheese (Parmesan) 80 g
- Large egg (2 small) 1 pc
- Garlic cloves 2 pcs
- Dried oregano ½ tsp
- Paprika ½ tsp
- Fresh or dried parsley (10-20g) ½ tsp
- Salt / Black pepper to taste
Instructions
- In a large bowl, combine all the ingredients: ground meat, cheese, breadcrumbs, eggs, spices, and herbs
- Prepare a baking sheet by lining it with parchment paper and lightly spraying it with oil
- With wet or oiled hands, form small meatballs and place them on the prepared baking sheet
- Bake in an oven preheated to 400°F (220°C) for 15-20 minutes
- You can serve them right away or heat them before serving. They make a great addition to any side dish or sauce, and they’re also tasty as a quick snack, even when cold
Notes
You can use any ground meat, but chicken is a healthier option and pairs best with this combination of ingredients.
If you have a garlic intolerance, you can substitute it with dried garlic or omit it entirely from the recipe.
You can use any type of cheese, but I recommend not skipping it, as it helps keep the meatballs moist and prevents them from being too dry.
I recommend using an ice cream scoop to ensure all the meatballs are the same size.
These meatballs can be prepared in advance, with some frozen for later and others served immediately or simply reheated a few days before serving. Overall, the recipe is super simple, quick, and versatile.
