Baked Chicken Meatballs
Easy baked chicken meatballs that are tender, flavorful, and perfect for meals or freezing.
Equipment
- Baking Sheet
- Mixing Bowl
- Meat chopper or spoon (optional)
- Measuring cups and spoons
- parchment paper or nonstick spray
Ingredients
- 1 pound ground chicken or ground turkey
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup breadcrumbs (56 g) or crushed saltine crackers
- 1 egg
- 1/2 cup freshly grated Parmesan cheese (50 g)
- 1/2 teaspoon garlic powder or 1 clove minced garlic
- 1/2 teaspoon onion powder or 2 tablespoons diced fresh onion
- 1/2 teaspoon dried oregano
- 1/4 cup fresh chopped parsley (15 g), chopped
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly spray it with nonstick cooking spray.
- In a large mixing bowl combine the ground chicken, salt, black pepper, breadcrumbs (or crushed crackers), egg, grated Parmesan, garlic powder (or minced garlic), onion powder (or diced onion), dried oregano, and chopped parsley.
- Mix the ingredients with your hands, a meat chopper, or a spoon until just combined; do not overwork the mixture.
- Scoop and roll the mixture into about 25 small meatballs (roughly 1 inch each) and place them on the prepared baking sheet about 1/2 inch apart.
- Bake for 25–30 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
- Remove from the oven and let rest briefly before serving.
Notes
- Yield: about 25 small meatballs.
- Serving size: 5 meatballs.
- Make ahead: combine ingredients and refrigerate up to 3 days, then form and bake as directed.
- To freeze baked meatballs: store in a freezer-safe container up to 3 months.
- To freeze raw meatballs: flash-freeze on a tray, then transfer to a bag and freeze up to 3 months.
- Air fryer option: air fry at 375°F for 10–12 minutes or until cooked through.