Baked Chicken Meatballs
These baked chicken meatballs are a delightful combination of nutritious ingredients, delivering a high-protein punch while remaining low in fat. Perfect for quick dinners, they can be easily customized to fit various dietary needs, ensuring everyone can enjoy this easy baked chicken meatballs recipe.
Ingredients
- ½ cup panko bread crumbs
- ⅓ cup whole milk
- 1 large egg
- 1 pound ground chicken (preferably not 100 percent breast meat)
- ⅓ cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt (such as Diamond Crystal)
- ½ teaspoon black pepper
- Lemon wedges (optional) for serving
- Simple tomato sauce, Buffalo sauce, or jarred marinara sauce (optional) for serving
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper to avoid sticking and make cleanup a breeze.
- In a small bowl, mix the panko bread crumbs with the milk and let it sit for a few minutes until fully absorbed—this ensures the meatballs stay moist and tender.
- In a large bowl, lightly beat the egg, then add the ground chicken, Parmesan, parsley, olive oil, garlic powder, onion powder, oregano, salt, and black pepper. Mix gently until just combined to prevent overworking the meat.
- Gently fold in the soaked panko mixture until evenly incorporated. If the mixture feels too loose to shape, chill it in the fridge for 10-15 minutes.
- Form 1½-inch meatballs (about 2 tablespoons each) using your hands or a scoop, yielding around 16 meatballs. Arrange evenly on the prepared baking sheet.
- Bake for 20-22 minutes, or until the meatballs are just cooked through and sport a golden-brown underside. A meat thermometer inserted should read 165°F.
- Serve warm with your choice of dipping sauce or side, like lemon wedges, marinara, or Buffalo sauce.