Baked Italian Chicken Meatballs
Homemade Baked Italian Chicken Meatballs are the perfect addition to your favorite pasta or as the main part of a low-carb meal! Made with ground chicken, garlic, herbs, cheese, and some pantry staples, these baked meatballs are a healthier alternative that don't sacrifice any flavor!
Equipment
- baking sheet
Ingredients
- 2 lbs. ground chicken 92% lean (any leaner and the meatballs will be dry)
- 2 eggs
- 1/2 cup breadcrumbs Italian-style OR panko (both work well)
- 1/2 cup chopped fresh Italian parsley
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 5 garlic cloves minced
- 1 tsp. dried oregano
- 1/2 tsp. dried basil
- 1 tsp. salt
- 1/4 tsp. red pepper flakes
- black pepper to taste
Instructions
- Preheat oven to 425° and spray a large baking sheet with cooking spray.
- In a large bowl, combine all of the ingredients. When everything is fully incorporated, grab small handfuls of the mixture and roll into meatballs that are a little bigger than a golf ball. The mixture makes approximately 24-30 meatballs.
- Bake meatballs for 20 minutes. Add to your favorite pasta, make chicken meatball sub sandwiches, or eat as a low-carb entrée. Enjoy!
Notes
Leftover cooked meatballs can be stored in an air-tight container in the fridge for 3-4 days. They can also be frozen in freezer-safe packaging for up to 2 months.
Tried this recipe?Let us know how it was!