Chicken Meatballs
Make Chicken Meatballs to serve with pasta, on a sub sandwich or as a party appetizer! Baked in about 20 minutes for juicy, tender and flavorful meatballs that everyone will love.
Servings: 4
Ingredients
- 1 pound Ground Chicken
- 1 Large Egg
- ¾ cup Panko Breadcrumbs
- 1 Tablespoon Olive Oil
- 1 teaspoon Italian Seasoning
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Mix all the ingredients together in a mixing bowl. Let the mixture sit for 10 minutes for the breadcrumbs to soak up the extra moisture from the chicken.
- Roll the mixture into approximately 24 small meatballs that are approximately one inch in diameter.
- Place the meatballs on the baking sheet.
- Bake for 20-25 (flipping them after 10 minutes) until the chicken is cooked through (internal temperature of 165 degrees F).
- Serve as is with your favorite dipping sauce or coat them with your favorite type of sauce. Serve warm and enjoy!
Video
Notes
Refrigerate any leftover meatballs in an airtight container for up to 5 days.
I use an instant read-meat thermometer to make sure that the chicken is cooked through before being removed from the oven.
Nutrition
Calories: 257kcal | Carbohydrates: 9g | Protein: 23g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 457mg | Potassium: 644mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 2mg
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