Chicken Meatballs
These Chicken Meatballs are the BEST oven-baked meatballs, delicious as a meal addition or tasty on their own! Meal-prep friendly, they’re easy to stock up for the week.
Servings: 30 meatballs
Cost: $12.13
Equipment
- Large sheet pan (15" x 21")
Ingredients
Meatballs
- 1 large yellow onion or red onion, see note 1
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs see note 2
- 1/2 cup grated Parmesan cheese see note 3
- 2 tablespoons olive oil
- 1/4 cup finely chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chicken bouillon powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1 large egg
Optional Serving Suggestion (Pesto Pasta)
- 1 pound spaghetti plus reserved cooking water
- 1 cup basil pesto see note 4
Instructions
- Preheat oven to 400°F. Grease a dark-colored sheet pan with cooking spray (don’t line with foil or parchment). Grate the onion (see note 1) and add into a large bowl. Add remaining meatball ingredients. Gently mix until combined, avoiding overworking the meat.
- Use a 1-tablespoon measuring spoon to scoop a heaping amount of the mixture, then roll into balls. Lightly grease your hands with cooking spray to prevent sticking. Aim for 28–30 evenly sized meatballs.
- Place meatballs on the prepared pan, leaving space between each. Spray the tops generously with cooking spray. Bake for 17 minutes. Flip, using a sharp metal spatula, and bake for another 5–10 minutes (I do 8 minutes) or until browned and cooked through.
- Optional Serving Suggestion: Cook pasta according to package instructions for al dente. Reserve 1 cup of pasta water, then drain. Toss cooked pasta with 1 cup pesto and 1/2 cup reserved pasta water. Add more water if needed for a creamier consistency. Serve meatballs on top with extra pesto, lemon juice, and Parmesan if desired.
Video
Notes
Note 1: Peel a large onion and grate it using the large holes of a box grater. Pack the grated onion into a measuring cup to get 1/2 cup.
Note 2: Grab panko breadcrumbs instead of regular to give the meatballs a light, crispy texture.
Note 3: Use freshly grated Parmesan for the best flavor—avoid the shelf-stable kind.
Note 4: For the best flavor, use high-quality or homemade pesto. Store-bought options like Rana® Basil Pesto work great.
Nutrition Note: Nutrition information is calculated for one meatball with no sauce.
Storage: Store cooked meatballs in a container in the fridge for 3–4 days. Freeze meatballs in a single layer, then move to a freezer bag or container and freeze for up to 3 months.
Note 4: For the best flavor, use high-quality or homemade pesto. Store-bought options like Rana® Basil Pesto work great.
Nutrition Note: Nutrition information is calculated for one meatball with no sauce.
Storage: Store cooked meatballs in a container in the fridge for 3–4 days. Freeze meatballs in a single layer, then move to a freezer bag or container and freeze for up to 3 months.Nutrition
Serving: 1serving | Calories: 46kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 156mg | Potassium: 96mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.3mg