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
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You can use any ground meat, but chicken is a healthier option and pairs best with this combination of ingredients.
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If you have a garlic intolerance, you can substitute it with dried garlic or omit it entirely from the recipe.
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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.
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I recommend using an ice cream scoop to ensure all the meatballs are the same size.
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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.
