Light and lean, everyone loves this chicken meatball recipe.
They’re made with ground chicken, seasoned breadcrumbs and parmesan for tasty meatballs perfect for appetizers or pasta!
- Taste: These meatballs are tossed with Italian seasoning, making them perfect for pasta or meatballs. Swap out the toppings (and cheese) to change up the flavor.
- Technique: When mixing meatballs, including beef meatballs, gently mix the meat and seasonings, almost mixing them together. If you mix too much, you can compact the meat, making the meatballs less tender.
- Preparation note: These can be frozen before or after cooking. I prefer to bake before freezing for easy meals.
What you will need to make chicken meatballs
- Ground chicken it is available in most grocery stores. If using extra lean, add about a teaspoon of olive oil. Swap ground chicken for turkey with no other changes needed.
- Seasoned Breadcrumbs they add flavor and also absorb juices, keeping the meatballs nice and tender.
- Parmesan adds salt and flavor. It can be replaced with other varieties of cheese, such as crumbled feta.
- Egg helps hold the meatballs together.
How to Make Chicken Meatballs
- Combine all the ingredients in a bowl (recipe below.)
- Form 1-inch meatballs and place on prepared baking sheet.
- Cook until meatballs are just cooked through.
Ways to use chicken meatballs
Serve chicken meatballs in hearty Buffalo chicken subs, try a new twist chicken parmigianaor simply cover them with teriyaki or barbecue sauce for a delicious game day appetizer. For a protein-packed lunch, enjoy them cold on top of a hearty salad or roll them up in a Chicken Caesar Wrap.
Storing Chicken Meatballs
- Store leftover chicken meatballs in a covered container in the refrigerator for up to 4 days.
- Freeze leftovers in zip-top bags for up to 4 months and cook from frozen for 18 to 20 minutes.
- Make a batch of raw meatballs and freeze them in a single layer before transferring to zip-top bags for up to 4 months. Cook from frozen for 25-28 minutes.
More ground chicken recipes
Did your family love these chicken meatballs? Be sure to leave a rating and comment below!
Chicken Meatballs
Tasty, tender and juicy chicken meatballs are seasoned to perfection and baked.
Prevents the screen from going dark
-
Preheat oven to 400°F.
-
In a large bowl, combine all the ingredients together. Mix until just combined.
-
Line a baking tray with baking paper. Roll meat mixture into 1-inch meatballs (you should have 24 total) and place on baking sheet.
-
Cook for 20-22 minutes or until meatballs are just cooked through. Don’t overcook.
- Use a meat thermometer to check that the internal temperature reaches 165°F. Avoid overcooking them so that they remain juicy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 4 months.
To freeze meatballsprepare them as directed and freeze them on a baking sheet before or after cooking. Once frozen, transfer to a freezer bag or airtight container.
- Cook raw meatballs from frozen for 25-28 minutes.
- Cook cooked meatballs from frozen for 18-20 minutes.
Calories: 44 | Carbohydrates: 2G | Protein: 4G | Fat: 2G | Saturated fat: 1G | Polyunsaturated fats: 0.4G | Monounsaturated fats: 1G | Trans fats: 0.01G | Cholesterol: 24mg | Sodium: 90mg | Potassium: 114mg | Fiber: 0.2G | Sugar: 0.2G | Vitamin A: 67UI | Vitamin C: 1mg | Soccer: 18mg | Iron: 0.4mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Starter, Chicken, Dinner, Main Course, Party Food, Snack
Kitchen American© SpendWithPennies.com. Contents and photographs are protected by copyright. Sharing this recipe is encouraged and appreciated. Copying and/or pasting complete recipes onto any social media is strictly prohibited. Please see my photo usage policy here.
