Baked Chicken Meatballs (Freezer-Friendly)
Made with ground chicken and a few simple pantry ingredients, these healthy baked chicken meatballs are easy and delicious. Freezer-friendly & easily gluten-free!
- Prep Time:
15 minutes - Total Time:
35 minutes - Makes:
36 meatballs 1x
15 minutes
35 minutes
36 meatballs 1x
Ingredients
- 2 pounds ground chicken (92-95% lean; see notes)
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup fresh grated parmesan (see notes)
- 2/3 cup grated yellow onion (about 1 small)
- ¼ cup olive oil, plus 1-2 teaspoons for brushing
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
Instructions
- Prep the oven and baking pan. Preheat the oven to 400°F and line a baking sheet with parchment paper, or lightly grease a plain baking sheet with cooking spray.
- Mix ingredients together. Combine all ingredients in a medium bowl and gently mix with your hands just until incorporated. Be sure not to overmix or the meatballs will become tough.
- Form the meatballs. Using about 2 tablespoons of mixture per meatball, gently roll into balls and place on the prepared baking sheet.
- Bake and/or freeze.
To bake: Bake at 400°F for 15 minutes, or 20-25 minutes if frozen. Increase temperature to 500°F and lightly brush meatballs with olive oil. Bake for another 3-5 minutes or until meatballs are golden brown and cooked through (internal temperature of at least 165°F.)
To freeze: Place uncooked meatballs onto a parchment-lined baking sheet and pop into the freezer for 1-2 hours. Once firm, transfer meatballs to an airtight freezer bag or container. - Serve with your favorite dipping sauce. Remove chicken meatballs from the oven and serve immediately with your favorite sauce — marinara, pesto, honey mustard, buffalo. Enjoy alone, over pasta or alongside your favorite veggies. Cooked chicken meatballs will keep in the refrigerator for up to 5 days.
Notes
Favorite Equipment
- Nordic Ware Aluminum Baking Sheets
- OXO Cookie Scoop
- Stasher Bags for freezing (half-gallon or stand-up work best)
Ingredient Notes
-
- Ground chicken: For juicer, more tender meatballs I recommend using ground chicken that contains at least 5-8% fat (95-92% lean).
- Parmesan cheese: Save time with fresh, pre-grated Parmesan (usually found in the fresh cheese section).
- For gluten-free chicken meatballs: Use gluten-free Panko instead of traditional Panko breadcrumbs
Ingredient Prep
- Grate the onion and Parmesan cheese
- Pre-measure and combine dry ingredients into one bowl (Parmesan cheese, Panko, onion powder, garlic powder, salt, pepper); store in the fridge for up to 5 days
Little Helpers
Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help:
- Toddlers: Measure the ingredients; mix ingredients together with their hands; help roll mixture into balls
- Little Kids: All of the above, plus they can help grate the onion (let them do the crying this time!)
- Big Kids: All of the above!
Leftovers
Store leftover chicken meatballs in an airtight food storage bag or container in the fridge for up to 5 days. To reheat, microwave meatballs for 30-60 seconds, or submerge in sauce, cover, and heat on the stovetop over medium-low heat until warmed through.
Nutrition Notes
Nutrition information calculated using 92% lean ground chicken (8% fat)
Nutrition
- Serving Size: 3 meatballs
- Calories: 189
- Sugar: 0 g
- Sodium: 281 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 24 g
- Cholesterol: 85 mg
Find it online: https://modernminimalism.com/baked-chicken-meatballs/
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