Chicken Meatball Recipes

Moist, tasty enough to enjoy all on their own (or with your favorite tomato or marinara sauce), and stuffed with a sneaky serving of spinach, these healthy Baked Chicken Meatballs are basic, done better.

Before you brush these off as the same ol’ same ol’ baked chicken meatball recipe you’ve tried before, I implore you to reconsider.

Made with lean ground chicken, whole wheat breadcrumbs, and fresh green spinach, this baked chicken meatball recipe is simply the BEST!

Make a batch for a perfect, crowd-pleasing appetizer (perhaps alongside some Mozzarella Sticks) or a double batch to freeze for a lightning-fast dinner tonight or any night of the week. Goes great as the main dish to these instant pot mashed potatoes!

Best Anytime Baked Chicken Meatballs

These Baked Chicken Meatballs are the BEST! The perfect addition to any meal or to eat right on their own. Bonus: they’re meal-prep friendly to stock up throughout the week!

Prep: 10min

Total: 30min

Yield: 30

Nutrition Facts: servingSize None, calories 236 calories, Sugar 0.6 g, Sodium 466 mg, Fat 14.1 g, Saturated Fat 3.8 g, Trans Fat 0.2 g, Carbohydrate 8 g, Fiber 0.5 g, Protein 19.5 g, Cholesterol 90.3 mg

Ingredients:

• 1 pound ground chicken or turkey
• 1 egg
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan
• 2 tablespoons olive oil (optional – makes meatballs more moist and yummy)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• black pepper to taste
• additional seasonings optional!

Instruction:

1. Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.
2. Mix all the ingredients together in a mixing bowl.
3. Roll the mixture into about 30 small balls. Place on baking sheet.
4. Bake for 25-30 minutes.
5. ENJOY!

Baked Chicken Meatballs

The BEST healthy baked chicken meatballs with spinach. Made in the oven, serve these easy chicken meatballs with pasta, zoodles, or sandwich rolls.

Prep: 15min

Total: 35min

Yield: 12

Serving Size: 1 meatball (without pasta or additional sauce)

Nutrition Facts: servingSize 1 meatball (without pasta or additional sauce), calories 107 kcal, Carbohydrate 3 g, Protein 9 g, Fat 7 g, Cholesterol 50 mg, Fiber 1 g, Saturated Fat 2 g, Trans Fat 1 g, Sugar 1 g, unSaturated Fat 4 g

Ingredients:

• 1 large egg
• 1 pound ground chicken ((I like 93% lean))
• 1/2 cup whole wheat panko breadcrumbs
• 1/3 cup Parmesan cheese (finely grated )
• 2 tablespoons extra-virgin olive oil (divided)
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 2 tablespoons tomato paste (divided)
• 3 tablespoons flat-leaf parsley (finely chopped )
• 2 1/2 cups fresh spinach (lightly packed )
• Tomato sauce
• Cooked whole wheat pasta, zucchini, or other vegetable noodles
• Buns (for sandwiches)
• Toothpicks (to serve as an appetizer)

Instruction:

1. Place a rack in the upper third of the oven and preheat to 400 degrees F. Lightly coat a 9×13-inch baking dish or rimmed baking sheet with nonstick cooking spray.
2. Beat the egg in the bottom of a large bowl. Add the chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, fresh parsley, and 1 tablespoon tomato paste. Finely chop the spinach so that it is in small bits, then add it to the bowl.
3. With a fork or your hands, mix until well combined, being careful not to compact the meat.
4. Shape the mixture into 12 meatballs and arrange them in the prepared baking dish, 1-inch apart, so they do not touch.
5. Whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of tomato paste in a small bowl. It won’t be perfectly smooth but will bake up just fine. Brush over the top of the meatballs.
6. Bake the meatballs in the upper third of the oven for 18 to 22 minutes until cooked through. Serve hot with pasta, zucchini noodles, inside a hoagie bun, or any way you choose!

Greek Chicken Meatballs

These delicious Greek Chicken Meatballs are full of flavor, so easy to make, and are perfect for a quick weeknight dinner. Serve the meatballs with a generous scoop of homemade tzatziki and your favorite veggies!

Prep: 10min

Total: 30min

Yield: 40

Serving Size: 5 meatballs

Nutrition Facts: servingSize 5 meatballs, calories 272 calories, Sugar 1.9 g, Sodium 589.5 mg, Fat 15.1 g, Saturated Fat 5.7 g, Trans Fat 0.1 g, Carbohydrate 11.2 g, Fiber 0.8 g, Protein 23.7 g, Cholesterol 113 mg

Ingredients:

• 2 pounds ground chicken
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground oregano
• 1/2 teaspoon red pepper flakes
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup finely diced red onion
• 4 cloves garlic, finely minced
• 1/2 teaspoon lemon zest
• 1 tablespoon olive oil, for frying
• chopped romaine
• feta, for serving
• cucumber
• tomato
• white rice
• tzatziki sauce

Instruction:

1. Add the meatball ingredients to a small mixing bowl and use your hands to mix until well combined. Next, use a cookie dough scoop or tablespoon to scoop out the chicken mixture and use your hands to form into meatballs.
2. When the meatballs are formed, heat a large skillet over medium heat and then add a tablespoon of oil. Next add the meatballs to the hot skillet and cook for roughly 3-4 minutes per side until browned and the internal temperature reaches 165 degrees Fahrenheit. You may have to do this in batches depending on the size of your skillet.
3. Serve the meatballs over chopped romaine lettuce with feta, cucumber, tomato, rice, and tzatziki sauce.

Firecracker Chicken Meatballs

This is my favorite way to eat chicken meatballs. They’re spiced up with a sweet, savory, and spicy firecracker sauce. They’re tender, filled with flavor, and require minimum work!

Prep: 5min

Total: 30min

Ingredients:

• 1 ¾ – 2 pounds ground chicken (or turkey)
• 4 teaspoons minced garlic
• 1 ½ teaspoon salt
• 1 teaspoon pepper
• 2 large eggs
• 1 cup Panko breadcrumbs*
• ½ teaspoon paprika
• 1 teaspoon onion powder
• ½ cup hot sauce (I recommend Franks)
• 1 cup light brown sugar
• 2 tablespoons apple cider vinegar
• ¼ teaspoon salt
• ¼-½ teaspoon red pepper flakes (depending on spice preference)

Instruction:

1. Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.
2. In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools so don’t worry if it looks thin.
3. In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It’s easier to tell when he ingredients are combined when using hands. DO NOT OVERMIX, it will result in drier meatballs.
4. Shape the meat mixture into ball, about 3 tablespoons of meat per ball. You can also do this with an ice cream scoop. Place shaped meatballs on prepared baking sheet. bake for 11-13 minutes or until the meatballs are completely cooked.
5. Using 2 tablespoon, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.

Perfect Chicken Meatballs | Gennaro Contaldo

FAQ

Is it better to fry or bake chicken meatballs?

What to eat with chicken meatballs?

Why are my chicken meatballs tough?

How do you keep chicken meatballs from falling apart?

1. Massage your meat. True story. …
2. Add breadcrumbs. …
3. Add egg. …
4. Don’t add much apart from meat. …
5. Roll your meatballs in flour. …
6. Give your meatballs space. …
7. Shake your meatballs. …
8. Brown your meatballs first.