Description
These Chicken Meatballs are juicy, flavorful, and easy to make. Baked or pan-seared, they’re perfect for pasta, sandwiches, or served as a party appetizer with your favorite sauce.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp chopped parsley (fresh or dried)
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1–2 tbsp olive oil (for pan-frying or brushing before baking)
Instructions
- Preheat oven to 400°F (200°C) or heat a skillet over medium heat if pan-frying.
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, onion powder, oregano, salt, and pepper. Mix just until combined—do not overwork.
- Form into 1.5-inch balls (about 18–20 meatballs).
- For baking: Place meatballs on a parchment-lined baking sheet, brush lightly with olive oil, and bake for 18–20 minutes, or until golden and internal temperature reaches 165°F (74°C).
- For pan-frying: Heat olive oil in a large skillet. Cook meatballs in batches, turning occasionally, for 10–12 minutes or until browned and cooked through.
- Serve with marinara sauce, pasta, in subs, or with rice and vegetables.
Notes
- To keep them moist, avoid overmixing the meat mixture.
- You can swap breadcrumbs for almond flour to make them gluten-free.
- For a spicy kick, add 1/4 tsp crushed red pepper flakes or a dash of hot sauce.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Baking or Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 230
- Sugar: 1g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg