Baked chicken meatballs recipe
These baked chicken meatballs are easy to make with simple ingredients and cook up tender every time. Includes oven and air fryer methods, storage tips, and serving ideas.
Equipment
Ingredients
- 1 pound ground chicken (or turkey)
- ¼ cup breadcrumbs
- 1 large egg
- ½ cup grated parmesan cheese
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon smoked paprika (optional but adds some color)
- Chopped fresh parsley (for garnish)
For serving:
- Marinara sauce or any favorite dipping sauce
Instructions
Oven method:
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Add all ingredients to a mixing bowl and gently stir until fully incorporated.
- Scoop and roll the mixture into 22 to 25 small meatballs, about 1½ tablespoons each.
- Arrange the meatballs evenly on the prepared baking sheet.
- Bake for 23 to 25 minutes, until cooked through and lightly golden.
Air fryer method
- Arrange meatballs in a single layer.
- Air fry at 400°F (200°C) for 12 to 14 mins flipping half way through.
- It's cooked when the internal temperature on a digital meat thermometer reads 165°F.
Notes
- Olive oil: Helps keep the meatballs moist, especially when using lean ground chicken or turkey.
- Salt: This recipe uses a lesser amount so it can take up the flavor or whatever you decide to serve it with. If you like a bolder seasoning, increase to 1 teaspoon.
- For extra flavor, reheat in marinara sauce for 10 to 15 minutes.
- Make-ahead friendly: These meatballs hold up well for meal prep and freeze nicely after baking.
Nutrition
Calories: 325kcalCarbohydrates: 7gProtein: 26gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 155mgSodium: 791mgPotassium: 661mgFiber: 1gSugar: 1gVitamin A: 303IUVitamin C: 0.1mgCalcium: 143mgIron: 2mg
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