Description
These baked ground chicken meatballs are a healthier twist on a classic favorite, seasoned with herbs and spices for maximum flavor. Perfect as an appetizer, main dish, or sandwich filling, they are easy to make and sure to delight everyone at your table!
Ingredients
Scale
- 1 pound ground chicken
- 1 cup breadcrumbs (preferably seasoned)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 cup barbecue sauce (for serving)
- Cooking spray or olive oil (for greasing the baking sheet)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground chicken, breadcrumbs, and grated Parmesan cheese. Mix until well incorporated.
- Add the chopped parsley, green onions, and minced garlic to the mixture.
- Crack the large egg into the bowl and mix to combine.
- Season with salt, black pepper, smoked paprika, cayenne pepper (if using), dried thyme, and onion powder. Mix until evenly distributed, being careful not to overmix.
- Form the mixture into meatballs about 1 to 1.5 inches in diameter.
- Place the meatballs on a baking sheet lined with parchment paper or lightly greased with cooking spray or olive oil, leaving space between each.
- Continue shaping until all the mixture is used, yielding approximately 20-24 meatballs.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through (internal temperature of 165°F/74°C).
- For a crispy exterior, broil for an additional 2-3 minutes, watching closely to prevent burning.
- Prepare any sides or sauces while the meatballs bake.
- Remove the meatballs from the oven and let cool for a few minutes.
- Transfer to a serving platter. Serve as an appetizer, main dish, or in a sandwich.
- Drizzle with barbecue sauce or serve on the side for dipping. Garnish with additional parsley or green onions.
- Allow leftover meatballs to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze meatballs in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
Notes
- Feel free to adjust the spices according to your taste preferences.
- These meatballs can be served with various sauces, such as marinara or honey mustard, for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes