Description
These Chicken Meatballs are juicy, flavorful, and easy to make. Combining panko breadcrumbs, Parmesan cheese, and a blend of seasonings with ground chicken, these meatballs are baked to perfection and finished with a quick broil for a golden, slightly crispy top. Perfect as an appetizer, protein addition to meals, or served with your favorite sauce.
Ingredients
Scale
Dry Ingredients
- ½ cup panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Wet Ingredients
- 1 large egg
- 1 tablespoon olive oil, plus more for the pan
- 2 cloves garlic, minced
Main Ingredient
- 1 pound ground chicken
Instructions
- Preheat the Oven: Preheat your oven to 425° F and grease a rimmed baking sheet with olive oil to prevent sticking and help with even browning.
- Mix Dry and Wet Ingredients: In a large mixing bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, salt, black pepper, minced garlic, egg, and 1 tablespoon olive oil. Use a fork to mix these ingredients thoroughly until well combined.
- Add Ground Chicken: Add the ground chicken to the mixture bowl. Using your hands, gently mix everything together until just combined. Avoid overworking the meat to keep the meatballs tender.
- Shape the Meatballs: Form the chicken mixture into 1 ¾-inch meatballs. If the mixture sticks to your hands, dampen them slightly or lightly grease with olive oil. Place the meatballs on the prepared baking sheet, making sure to space them with a little room in between for even cooking.
- Bake and Broil: Bake the meatballs in the preheated oven for 10-11 minutes until their centers reach about 135° F. Then, switch the oven to broil and cook for an additional 2-3 minutes to brown the tops and finish cooking the meatballs until the internal temperature reaches 165° F. Use an instant-read thermometer to check doneness.
Notes
- Do not overmix the meat mixture to avoid tough meatballs.
- If the meatballs stick to your hands when shaping, use damp or lightly oiled hands for easier forming.
- Use an instant-read thermometer to ensure meatballs are cooked safely to 165° F.
- These meatballs can be served as is, with marinara sauce, or added to pasta dishes.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 meatball
- Calories: 70
- Sugar: 0.3g
- Sodium: 210mg
- Fat: 3.5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.2g
- Protein: 6g
- Cholesterol: 40mg
