Baked Chicken Meatballs

Baked Chicken Meatballs are a simple, versatile protein ready in 12 minutes. Use them in Mediterranean bowls, BBQ bowls, buffalo bowls, or Asian-inspired dinners all week! Love to double this one and pop the extras in the freezer for an easy meal without much prep!

Course Appetizer, Main Course

Cuisine American, Italian

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 297kcal

Author Karly Campbell

Ingredients

1 pound lean ground chicken
1 large egg
1/2 cup Panko bread crumbs
1/2 cup powdered Parmesan cheese
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt

Instructions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Add all of the ingredients to a mixing bowl and use a wooden spoon (or your hands!) to mix everything together nicely.
Use a medium cookie scoop to portion into 20 balls and then use your hands to roll them into a smooth ball.
Arrange the meatballs on the baking sheet and bake for 12 minutes or until the internal temperature is 165 degrees.
Serve hot.

Notes

These are a go-to protein in our house because they’re just so easy and versatile. We like to serve them in a bowl with rice + veggies + sauce. Sauce options include buffalo sauce, BBQ sauce, our Korean BBQ sauce, tzatziki, or even honey mustard. If you like heat, try our hot honey sauce or Nashville hot sauce. Drizzle or toss the meatballs in whatever sauce you like and it’s a meal that’s easy to repeat without getting boring.

We use the powdery grated Parmesan as opposed to shredded, but shredded does work! Personally, I like the powdery kind that comes from the refrigerator section of the store versus the green can, but either works fine.

Nutrition