Baked Chicken Meatballs
The ultimate comfort food that’s easy to make! These Baked Chicken Meatballs are juicy, flavorful, and perfect for any occasion. Whether you serve them with pasta or on their own, they’ll satisfy your cravings and leave you wanting more!
Equipment
- Frying Pan
- Whisk
- Oven
- Grater
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 lb ground chicken
- ½ cup breadcrumbs gluten free if needed
- 1 egg
- ⅓ cup grated parmesan
- 3 garlic cloves minced
- 1 tsp fresh rosemary chopped (½ tsp for dried rosemary)
- 1 tsp oregano
- ¼ tsp crushed red pepper
- ½ tsp sea salt
- ½ tsp freshly cracked pepper
Instructions
- Preheat oven to 425°F.
- In a medium bowl, whisk egg well. Add in all other ingredients and mix well.
- Add a touch of olive oil to your hands to prevent sticking and roll into balls.
- Place on a parchment lined or greased baking pan.
- Bake for about 18-22 minutes or until golden brown and at an internal temperature of 165°F.
- Add to your favorite pasta dish, or grab some toothpicks and dig in!
- Refrigerate or freeze leftovers if desired.
Notes
- Cooking Method: You can cook these meatballs by simmering in a marinara sauce for about 20-25 minutes.
- Browning: Feel free to brown them slightly for about 2-3 minutes before adding the marinara.
- Don’t Overcook: You don’t want to overcook these as they will dry out. Check the internal temperature right at the 17/18 minute mark.
- Freezing: You can freeze these meatballs. Freezer them cooked or uncooked! For best results, flash freeze them by placing them in the freezer on a plate or baking pan lined up and not touching.
- Prep Ahead: Feel free to prep these a day in advance. Make them and roll them out into balls and then cook them the next day.