Chicken Meatballs
These juicy Chicken Meatballs are tender, flavorful, and easy to make using ground chicken, herbs, and Parmesan cheese. Whether served with pasta, tucked into subs, or paired with a dipping sauce, they’re a lighter alternative to traditional beef meatballs—perfect for meal prep, weeknight dinners, or appetizers.
Ingredients
- 1 lb ground chicken
- ½ cup breadcrumbs or almond flour for low carb
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped parsley optional
- Olive oil spray if baking
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with oil.
- Mix the meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, onion powder, Italian seasoning, red pepper flakes (if using), salt, pepper, and parsley. Mix until just combined—don’t overwork.
- Form the meatballs: Use a tablespoon or small scoop to form mixture into 1½-inch balls. Place on the prepared baking sheet.
- Bake: Bake for 18–20 minutes, or until golden and cooked through (internal temp should reach 165°F/74°C).
- Serve: Serve warm with marinara sauce, over pasta, in a sub roll, or with rice and vegetables.
Notes
- For pan-fried meatballs, cook in a skillet with 1–2 tablespoons of oil over medium heat for 6–8 minutes, turning to brown all sides.
- Add chopped spinach or grated zucchini for extra nutrients.
- These freeze beautifully—store uncooked or cooked meatballs in a freezer-safe bag for up to 3 months.
- Great with buffalo sauce, BBQ sauce, or Asian-style glazes