Description
These flavorful and tender chicken meatballs are an easy and delicious meal option. Made with ground chicken, panko breadcrumbs, Parmesan cheese, and a blend of herbs and spices, they are baked and then broiled to achieve a perfectly juicy interior and a browned, crispy exterior. This recipe is perfect for weeknight dinners, meal prep, or party appetizers.
Ingredients
Scale
Meatball Mixture
- ½ cup panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon olive oil, plus more for greasing
- 2 cloves garlic, minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound ground chicken
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425° F. Grease a rimmed baking sheet thoroughly with olive oil to prevent the meatballs from sticking.
- Mix Dry and Wet Ingredients: In a large mixing bowl, combine the panko breadcrumbs, grated Parmesan cheese, egg, 1 tablespoon olive oil, minced garlic, garlic powder, onion powder, dried oregano, salt, and black pepper. Use a fork to mix these ingredients until they are well incorporated.
- Add Ground Chicken: Add the ground chicken to the bowl with the other ingredients. Using your hands, gently mix everything together until just combined. Avoid overworking the meat to keep the meatballs tender.
- Shape Meatballs: Form the mixture into meatballs about 1 ¾ inches in diameter. Place them on the greased baking sheet with some space between each meatball. To prevent sticking, you can dampen your hands or lightly grease them with olive oil.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake for approximately 10 to 11 minutes, or until the internal temperature reaches about 135° F.
- Broil to Brown: After baking, switch the oven to broil. Broil the meatballs for 2 to 3 minutes, watching closely, to brown the tops and finish cooking the centers to a safe 165° F.
Notes
- Use an instant-read thermometer to ensure meatballs reach 165° F for safe consumption.
- If the meat mixture sticks to your hands, wet your hands slightly or grease them with olive oil for easier shaping.
- For a crispier exterior, broiling at the end is essential after baking.
- Meatballs can be served with marinara sauce, pasta, or as a protein addition to salads.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 meatball
- Calories: 70
- Sugar: 0.3g
- Sodium: 210mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.2g
- Protein: 7g
- Cholesterol: 35mg
