Baked Italian Chicken Meatballs
Homemade Baked Italian Chicken Meatballs are the perfect addition to your favorite pasta! Made with ground chicken, garlic, herbs, and cheese, these baked meatballs are a healthier alternative that don't sacrifice any flavor!
Equipment
- baking sheet
- Mixing bowl
Ingredients
- 2 pounds ground chicken 92% lean
- 2 eggs
- 1/2 cup breadcrumbs Italian-style OR panko (both work well)
- 1 splash milk
- 1/2 cup chopped fresh Italian parsley
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 5-6 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- black pepper to taste
Instructions
- Preheat oven to 425° and line a baking sheet with parchment paper.
- In a large bowl, combine all of the ingredients. When everything is fully incorporated, grab small handfuls of the mixture and roll into meatballs that are a little bigger than a golf ball. The mixture makes approximately 24-32 meatballs.
- Bake meatballs for 20 minutes or until a meat thermometer reads 165° in the middle. Add to your favorite pasta, make chicken meatball sub sandwiches, or eat as a low-carb entrée. Enjoy!
Notes
- Leftover cooked meatballs can be stored in an air-tight container in the fridge for 3-4 days.
- They can also be frozen in freezer-safe packaging for up to 2 months.
Tried this recipe?Let us know how it was!