Chicken Meatballs

Chicken Meatballs

4.7(56)

Chicken dinner takes a new shape with these savory meatballs! They’re baked, not fried, for a hands-off, mess-free meal. Serve over your favorite pasta and sauce, or alongside your favorite vegetables. Hint: Make a double batch and freeze half for another night!

Cook Time
30 minutes
Total Time
40 minutes
Yield
14 meatballs

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb ground chicken (455 g)
  • 1 large egg, beaten
  • ½ cup panko breadcrumbs (25 g)
  • ½ cup grated parmesan cheese (60 g)
  • ½ cup fresh parsley (20 g), chopped
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • pasta, cooked, for serving
  • sauce of choice, for serving

Nutrition Info

  • Calories 109
  • Fat 5g
  • Carbs 4g
  • Fiber 0g
  • Sugar 1g
  • Protein 9g

How to Make It

1. Step
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
2. Step
Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
3. Step
Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
4. Step
In a large bowl, combine the ground chicken, egg, panko, Parmesan, parsley, salt, pepper, and the onion mixture and use your hands to mix until just combined.
5. Step
Roll the chicken mixture into 1½-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
6. Step
Bake the meatballs until browned and cooked through, 20 to 25 minutes.
7. Step
Serve with pasta and sauce of your choice.
8. Step
Enjoy!

Tags

Under 1 HourUnder 45 MinutesLow-SugarLow-CalorieLow-CarbItalianWeeknightComfort FoodDate NightBaking PanSaute PanMixing BowlMeasuring SpoonsDry Measuring CupsLunchBakeDinnerOven

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