Chicken meatballs. . .
they’re like little orbs of joy, packed with flavor and versatility. Sometimes, I think of them as the culinary equivalent of a warm hug on a rainy day. Whether you toss them into a comforting bowl of spaghetti or perch them atop a fresh salad, these easy-to-make gems are a delightful surprise every time.
And hey, did you hear about that chicken nugget that sold for thousands on eBay? Makes these meatballs seem like an absolute steal!
Steps
- Preheat your oven to 400°F and prepare a baking sheet by lining it with foil and lightly spraying it with cooking spray.
- In a mixing bowl, combine the ground chicken or turkey, egg, panko breadcrumbs, grated Parmesan, olive oil, garlic powder, onion powder, salt, and black pepper. Mix everything together thoroughly.
- Shape the mixture into approximately 30 small meatballs and arrange them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for 25-30 minutes until they are cooked through and lightly browned on the outside.
- Once baked, serve the meatballs as you like, pairing them with pasta, sauce, or vegetables, or enjoy them on their own.
Ingredients
- 1 pound ground chicken or turkey
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Black pepper to taste
- Additional seasonings (optional)
FAQ
- Can I substitute ground turkey for ground chicken in this recipe?
- Yes, you can definitely use ground turkey instead of chicken. I personally enjoy using either, but if you opt for turkey, I recommend using dark meat for extra flavor.
- Is it possible to use fresh garlic and onions instead of powder?
- While I prefer using garlic and onion powder for a smoother texture, you can certainly use finely minced fresh garlic and onion if you enjoy having those small chunks in your meatballs.
- What sauce pairs well with these baked chicken meatballs?
- The sauce shown in the pictures is a store-bought vodka sauce from DeLallo, which is delicious. A romesco sauce would also complement these meatballs wonderfully.
- Can these meatballs be used for traditional spaghetti and meatballs?
- Absolutely! After baking, you can let them simmer in a flavorful spaghetti sauce. If you love spaghetti and meatballs, consider trying these with Ricotta Meatballs as well.
- How should I bake these meatballs if I want to freeze them?
- You can bake the meatballs first before freezing them. Pre-bake at 400 degrees for 20 minutes, then freeze. When ready to eat, bake them from frozen at 400 degrees for 25-30 minutes.
Tips
- When mixing the ingredients, make sure to wash your hands and remove any rings to ensure thorough mixing and to keep your hands clean. Mixing by hand helps incorporate all the elements evenly.
- For a perfectly browned exterior, consider giving the baked meatballs a quick toss in a sauté pan after baking. This step is optional but adds extra texture and flavor.
- If you prefer chunk-less meatballs, use garlic and onion powders instead of fresh versions. However, if you enjoy a bit more texture, finely minced fresh garlic and onions can be used for a different flavor profile.
- To make these meatballs freezer-friendly, bake them first and then freeze. When ready to eat, reheat directly from frozen at 400 degrees for 25-30 minutes for a quick and convenient meal.
Equipment
- Baking Sheet – A sturdy, non-stick baking sheet for baking the meatballs.
- Aluminum Foil – For lining the baking sheet to prevent sticking and for easy cleanup.
- Mixing Bowl – A large mixing bowl to combine all the ingredients efficiently.
- Cooking Spray – To lightly coat the foil-lined baking sheet and prevent the meatballs from sticking.
