Baked Chicken Meatballs
Published Jan. 28, 2025
- Total Time
- 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes, plus 15 minutes’ chilling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup panko bread crumbs
- ⅓cup whole milk
- 1large egg
- 1pound ground chicken (preferably not 100 percent breast meat)
- ⅓cup grated Parmesan
- 2tablespoons chopped fresh parsley
- 1tablespoon extra-virgin olive oil
- 1teaspoon garlic powder
- 1teaspoon onion powder
- ½teaspoon dried oregano
- 1teaspoon kosher salt (such as Diamond Crystal)
- ½teaspoon black pepper
- Lemon wedges (optional), for serving
- Simple tomato sauce, Buffalo sauce or jarred marinara sauce (optional), for serving
Nutritional analysis per serving (4 servings)
304 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 27 grams protein; 407 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oven to 400 degrees, and line a sheet pan with parchment paper.
- Step 2
In a small bowl, combine the panko and milk and set aside until the panko has absorbed all the milk.
- Step 3
Crack the egg into a large bowl and beat lightly with a fork. Add the chicken, Parmesan, parsley, oil, garlic and onion powders, oregano, salt and pepper. Mix gently but thoroughly, then fold in the panko mixture.
- Step 4
Using a 2-tablespoon scoop or your hands, form meatballs that are about 1½ inches wide. (You should have about 16 meatballs.) If the meatballs aren’t holding their shape, chill the mixture in the fridge for 15 minutes to firm up before continuing.
- Step 5
Arrange the meatballs on the prepared pan and bake for 20 to 22 minutes, until just cooked through and browned underneath. Serve hot or at room temperature, with lemon wedges and sauce for dipping, if desired.
- To freeze, bake meatballs as directed and cool completely. Arrange the meatballs on a tray or large plate that fits in your freezer and freeze until solid, about 2 hours. Place the meatballs in a freezer-safe plastic bag (squeezing out as much air as possible) or other container, and freeze for up to 3 months. To reheat, heat the oven to 325 degrees. Place the frozen meatballs in a baking dish, cover with foil and bake for 30 to 40 minutes, until heated through.
Private Notes
Comments
@Leslie I think maybe fresh garlic isn’t used because of the meatballs short cook time of 20 minutes. Twenty minutes doesn’t allow the garlic to cook long enough to mellow, and diners might find the bite of garlic with so little cook time to be too assertive and hard to digest.
I find adding a small shredded zucchini (eggplant works too) produces a more tender, “fluffier” chicken meatball. Otherwise it’s too dense.
Why do recent recipes call for garlic and onion powder? Use real garlic, or scallions. These substitutes are not true to flavor and can go stale.
I’ve made this recipe a few times now since it’s a hit with our 7 year old ! I’ve tried with both the way it’s written, and with adding fresh garlic and onion. I think I prefer a bit of fresh garlic but the fresh onion is too overpowering. Also, a bit of grated ginger elevates them as well!! We love eating them with spaghetti and red sauce - always a big hit.
Our family loves these! I make them with ground chicken or ground turkey, and a trick is to add squeezed frozen spinach to add a healthy green veg. My toddler grandson loves them - and they're great for his daycare lunchbox. With or without jarred tom sauce for dipping!
Bland for me. Wouldn't make again.