The Best Chicken Meatballs
This is my favorite baked chicken meatball recipe. Made with just a handful of ingredients in under 30 minutes. These chicken meatballs are juicy, flavorful, and make the best leftovers.
Servings: 18
Calories: 51kcal
Ingredients
- 1 lb ground chicken 85 percent lean
- 8 ritz crackers crushed
- 1 egg
- 2 tbsp parmesan cheese
- 1 tbsp parsley fresh
- 1/2 small onion finely diced
- 2 garlic cloves finely minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp Kosher salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400 degrees F, line a baking sheet with parchment paper and allow the ground chicken to rest for 20 minutes at room temperature.
- Add the ground chicken to a large bowl along with the rest of the ingredients and mix until well combined. Don't overmix.
- Using a medium cookie scoop, scoop and roll the chicken mixture into 2 tablespoon balls and then place them on the baking sheet.
- Bake the meatballs for 18 minutes or until fully cooked through and enjoy!
Notes
- Don't overmix the chicken mixture otherwise, they can turn out dry and tough.
- Use a cookie scoop to measure each meatball.
- Allow the ground chicken to sit at room temperature for at least 20 minutes before cooking.
- Use wet hands for rolling the meatballs so they don't stick to your hands.
- Don't overcook the meatballs! I like to bake them at 400 degrees F for 18 minutes and they turn out perfectly every time. However, every oven is different, so check them at the 18-minute mark. If they're still raw, cook them for a couple of extra minutes or until the chicken meatballs reach an internal temperature of 165 degrees F.
Nutrition
Calories: 51kcal | Carbohydrates: 2g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 169mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg