Chicken Meatballs Recipe

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!

Chicken Meatballs

The best chicken meatballs baked until golden brown and flavored with garlic, herbs and spices. These meatballs are great served as an appetizer, or over a big plate of spaghetti.

Prep: 10min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 310 kcal, Carbohydrate 6 g, Protein 29 g, Fat 19 g, Saturated Fat 5 g, Cholesterol 185 mg, Sodium 554 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 2 pounds ground chicken (96% lean)
• 1 egg
• 1 cup panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried Italian seasoning
• cooking spray
• 1 tablespoon chopped parsley

Instruction:

1. Preheat the oven to 400 degrees F. Line a sheet pan with foil, and coat the foil with cooking spray.
2. Place the ground chicken, eggs, breadcrumbs, parmesan cheese, olive oil, garlic, salt, pepper and Italian seasoning in a bowl. Mix until thoroughly combined.
3. Roll 1 inch sized meatballs, and place the meatballs in a single layer on the baking pan.
4. Bake for 20 minutes, or until meatballs are browned and cooked through. Sprinkle with parsley, then serve.

How To Make Juicy Chicken Meatballs

This recipe for chicken meatballs utilizes ground chicken and a mixture of breadcrumbs and milk to make incredibly juicy chicken meatballs.

Serving Size: Serves 8

Nutrition Facts: Saturated Fat 3.4 g, unSaturated Fat 0.0 g, Carbohydrate 7.7 g, Sugar 4.2 g, servingSize Serves 8, Protein 14.8 g, Fat 11.7 g, calories 194 cal, Sodium 438.2 mg, Fiber 1.5 g, Cholesterol 0 mg

Ingredients:

• 1 slice white sandwich bread (such as Pepperidge Farm Farmhouse Hearty White bread) crusts removed and torn into small pieces
• 3 tablespoons whole milk
• 1/2 cup finely grated Parmesan cheese
• 1 large egg
• 3 tablespoons finely chopped fresh chives
• 2 tablespoons finely chopped fresh parsley leaves
• 1 large garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound ground chicken
• 2 tablespoon olive oil
• 2 cups tomato or marinara sauce

Instruction:

1. Make the panade: Combine the bread and milk in a large bowl. Let sit until the bread is saturated, 2 to 3 minutes.
2. Add the seasoning: Add the Parmesan, egg, chives, parsley, garlic, oregano, salt, and pepper. Whisk until well-combined.
3. Mix in the chicken: Add the ground chicken and mix with your fingertips until just combined. Do not mash the meat or overwork the mixture, or else the meatballs will be dry and tough.
4. Form into meatballs: Form the mixture into 1 1/2-inch meatballs (about 2 tablespoons each) and place on a rimmed baking sheet.
5. Brown the meatballs: Heat the oil in a large frying pan over medium heat until shimmering. Add the meatballs, making sure not to crowd the pan and working in batches if needed. Cook, turning every minute, until browned all over, 3 to 4 minutes. Transfer to a large skillet with high sides or Dutch oven.
6. Simmer in sauce: Add the sauce, stir to combine, and bring to a simmer over medium heat. Simmer until cooked through and an instant-read thermometer registers 165°F, 5 to 7 minutes.
7. Serve: Serve the meatballs and sauce over pasta, on polenta, or in a hoagie roll as a meatball sub.

Chicken Meatballs – How to Make the Best Chicken Meatballs – Food Wishes