Description
These herby baked chicken meatballs come together in only 30 minutes! This makes them perfect to make on a weeknight, or totally quick to meal prep in a Sunday for meals during the week. Enjoy them in bowls, sandwiches, or a classic saucy pasta!
Ingredients
Units
Scale
- 1 pound ground chicken
- 1/3 cup finely chopped tender herbs (I love cilantro, basil, + mint; see notes)
- 1/2 cup breadcrumbs (see notes)
- 1 large egg
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat + prep. Preheat your oven to 350 degrees and line a sheet pan with parchment paper or a silicone baking mat.
- Make meatball mixture. In a medium-large bowl, combine all ingredients listed. Using a fork or clean hands (typically what I find easiest!), mix the ingredients together until uniformly combined.
- Form meatballs. Roll the meat mixture into golfball-sized balls, then place them on the prepared sheet pan with space between each. If you find that meat is sticking to your hands, making it harder to roll the meatballs, it helps to have a bowl of water nearby to dip hands every few.
- Bake meatballs. Bake the meatballs at 350 degrees for 18-21 minutes. Remove from the oven and allow to cool for 5 minutes. Store for later or use as intended (in sauce, bowls, or sandwiches!).
Notes
- Storage + freezing instructions. Store leftover meatballs in an airtight container for up to 5 days in the fridge. To freeze, allow meatballs to cool and flash freeze on a sheet pan in the freezer for 1-2 hours. Transfer to a zip-top bag or airtight container and freeze for up to 3 months.
- Tender herbs. Tender herbs are those with more tender leaves, like cilantro, parsley, basil, mint, tarragon, and chives. Rosemary and thyme would also taste good, but will slight change the flavor profile of this recipe.
- Breadcrumbs. Feel free to use Panko, but we almost always make our own! Once we have some day-old sourdough bread, I dry it in the oven at 250 degrees for 18-22 minutes, or until completely dried out but not browned. Let it cool, then blitz in the food processor until fine breadcrumbs form. A great way to reduce waste!
- Oven time. Cook time may vary slightly with different ovens, so I recommend checking meatball doneness at 18 minutes. They're done when firm, bouncy, golden brown on the outside, and no longer pink inside. A meat thermometer reading 165 degrees means they're done, and remember they continue to cook a bit as they cool.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 3 meatballs
- Calories: 262
- Sugar: 0.9 g
- Sodium: 474.5 mg
- Fat: 14.5 g
- Carbohydrates: 9.9 g
- Fiber: 0.6 g
- Protein: 22.9 g
- Cholesterol: 142.8 mg
