BEST ANYTIME BAKED CHICKEN MEATBALLS

Posted on 473 views

That’s what I love about these baked chicken meatballs. They are SO EASY to make and they can sort of turn into anything.

I’m not a meatball darling, but rather I LOVE THESE MEATBALLS.

These prepared chicken meatball nibbles can go with spaghetti and meatballs, heated rigatoni, or any pasta so far as that is concerned. They can be presented with squashed cauliflower and green beans (my present top pick), or put something aside for speedy and solid lunch feast prep with simmered veggies. A big part of the cluster can be thrown with wild ox sauce and half can be frozen for the following week’s Swedish meatball supper.

I don’t retain numerous plans – I have the sorcery green sauce, delicate chocolate chip treats, and wild rice soup consumed into my mind, however that’s the long and short of it. THAT BEING SAID, this prepared chicken meatball formula is totally a retain the-general-idea and-make-it-whenever sort of situation.See? Whenever. I disclosed to you I was not kidding about that part.

These Baked Chicken Meatballs are the BEST! The perfect addition to any meal or to eat right on their own. Bonus: they’re meal-prep friendly to stock up throughout the week!

INGREDIENTS

  • 1 pound ground chicken or turkey
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 2 tablespoons olive oil (optional – makes meatballs more moist and yummy)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • black pepper to taste
  • additional seasonings optional!.

INSTRUCTIONS

  1. Prep: Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.
  2. Mix: Mix all the ingredients together in a mixing bowl.
  3. Roll: Roll the mixture into about 30 small balls. Place on baking sheet.
  4. Bake: Bake for 25-30 minutes.
  5. ENJOY!

NOTES

  • I really love making this with ground chicken OR ground turkey. If I use ground turkey, I like the dark meat ground turkey that they sell at Whole Foods.
  • For mixing, I usually wash my hands, take my rings off, and mix it all up with my hands.
  • I prefer chunk-less meatballs when it comes to onion and garlic which is why I prefer to use powder. But if you like to have the chunks, I think you could use finely minced fresh garlic and onion with good results!
  • The sauce pictured here is a store-bought vodka sauce from DeLallo! It’s delicious.