Chicken Meatballs
Tender and juicy baked meatballs made of seasoned ground chicken.
Servings 60
Calories 41kcal
Ingredients
- 2 pounds ground chicken
- 2 large eggs
- 3 Tablespoons olive oil
- 2 teaspoons Worcestershire sauce
- 1 ¾ cups panko bread crumbs
- ½ cup finely shredded Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon pepper
Instructions
- Preheat oven to 400F degrees. Line 2 baking sheets with foil, spray with cooking spray, (or line with parchment paper) and set aside.
- In a large mixing bowl combine 2 pounds ground chicken, 2 large eggs, 3 Tablespoons olive oil, 2 teaspoons Worcestershire sauce, 1 ¾ cups panko bread crumbs, 1/2 cup finely shredded Parmesan cheese, 3 cloves garlic, minced, 1 teaspoon salt, 1 teaspoon dried parsley, 1 teaspoon onion powder, ½ teaspoon garlic powder and ½ teaspoon pepper with a wooden spoon or with your clean hands. Don’t overmix or it can toughen the meat.
- Take about 2 Tablespoons of the mixture and form into balls. I think this is easiest with a spring loaded cookie scoop. The less you handle the meat, the more tender they will be.
- Place on the prepared baking sheets and bake on the middle rack for about 16-22 minutes until the internal temperature reaches 165F. Note: Try to cook the meatballs on the same oven rack for even doneness. If you have to use two racks, I would suggest rotating about halfway through so they cook evenly.
- Remove from the oven and let rest for about 5-10 minutes before eating.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Calories: 41kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Sodium: 79mg | Fiber: 0.1g | Sugar: 0.1g
