Description
Quick and healthy baked chicken meatballs that are moist and flavorful, perfect for busy weeknights.
Ingredients
Scale
- 1 pound Ground Chicken
- 1 large Egg
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup Gluten-Free Panko-Style Breadcrumbs
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons Dried Parsley
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it.
- In a bowl, combine ground chicken, egg, olive oil, breadcrumbs, Worcestershire sauce, dried parsley, garlic powder, onion powder, salt, and pepper.
- Mix with clean hands or a spoon until just combined. Do not overmix.
- Shape the mixture into meatballs about 1 to 1 1/2 inches wide and place them on the baking sheet with space between.
- Bake for 15–18 minutes, until the meatballs reach 165°F (74°C) inside and are lightly browned.
- Let them rest for 3 minutes before serving.
Notes
For added flavor, serve over pasta with tomato sauce or with a side of steamed vegetables. Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 meatball
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg