Baked Chicken Meatballs
These tasty baked chicken meatballs have always been a hit. Ovens vary and times are approximate so bake until balls are no longer pink inside.
Baked Chicken Meatballs Ingredients
cooking spray
1 pound ground chicken
1 cup Italian-seasoned bread crumbs
1 egg, beaten
2 tablespoons grated Parmesan-Romano cheese blend
1 tablespoon extra-virgin olive oil
3 teaspoons dried oregano
teaspoon onion powder
teaspoon garlic powder
How to Make Baked Chicken Meatballs
Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a pan large enough to fit the meatballs without touching.
Combine chicken, bread crumbs, egg, cheese blend, oil, oregano, onion powder, and garlic powder in a large bowl. Mix well. Form into small balls and arrange in the prepared pan.
Bake in the preheated oven for 10 minutes. Flip and continue baking, about 10 minutes more. Broil for a few minutes to finish with a nice crust.
Baked Chicken Meatballs Nutritions
Calories: 299.2 calories
Carbohydrate: 21.3 g
Cholesterol: 114.8 mg
Fat: 8.5 g
Fiber: 1.5 g
Protein: 33 g
SaturatedFat: 1.8 g
ServingSize:
Sodium: 554.2 mg
Sugar: 1.3 g
TransFat:
UnsaturatedFat:
Baked Chicken Meatballs Reviews
Im always looking for healthier versions of my favorite foods, so I was hoping these would become a new favorite. Unfortunately they missed the mark. First off, there are way too many breadcrumbs, giving an overpowering bread-y flavor. The general guideline is usually 1/2 cup breadcrumbs per pound of meat, but I wanted to follow the recipe as written. This is also missing a basic ingredient - salt - making these rather bland. Id also recommend doubling the garlic and onion powder to help boost the flavor. I checked these after 18 minutes and they were already done, so I recommend starting to check around 15 minutes. I served these with a tomato sauce over pasta. Not sure I would make them again, unless I made some changes. I loved how quickly they came together though, and the ease of baking them.
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