Description
Delicious and easy-to-make chicken meatballs baked to golden perfection, seasoned with Italian breadcrumbs, Parmesan cheese, garlic, and spices. These tender meatballs are perfect as an appetizer or main dish and ready in just 35 minutes.
Ingredients
Scale
Meatball Mixture
- 1 pound ground chicken
- 1 large egg
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper to ready it for the meatballs.
- Combine ingredients: In a medium bowl, mix ground chicken, egg, Italian seasoned breadcrumbs, grated Parmesan cheese, olive oil, minced garlic, onion powder, salt, and black pepper together using your hands until just combined without overmixing to keep the meatballs tender.
- Shape meatballs: Grease your hands lightly to prevent sticking and use a tablespoon-sized cookie scoop to form 24 uniform meatballs. Place them evenly spaced on the prepared baking sheet.
- Bake meatballs: Bake the meatballs in the preheated oven for 15 minutes, then switch the oven to broil and move the tray to the top rack. Broil until the meatballs are golden brown and reach an internal temperature of 165°F (74°C), watching carefully to avoid burning.
- Serve: Remove the meatballs from the oven and serve hot as an appetizer, with sauce, or alongside your favorite sides.
Notes
- Do not overmix the meatball mixture to keep them tender and juicy.
- Use a meat thermometer to ensure meatballs reach 165°F for food safety.
- Broiling adds a crispy golden crust, enhancing flavor and texture.
- Italian seasoned breadcrumbs add extra flavor; regular breadcrumbs can be used if unavailable.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
