Description
These flavorful chicken meatballs are made with ground chicken, Parmesan cheese, and aromatic herbs, offering a lean and delicious alternative to traditional meatballs. Perfectly baked or pan-fried to a golden brown, they serve as a versatile dish that pairs beautifully with pasta, marinara sauce, subs, or vegetables.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp chopped parsley (fresh or dried)
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For Cooking
- 1–2 tbsp olive oil (for pan-frying or brushing before baking)
Instructions
- Preheat oven or skillet. Preheat your oven to 400°F (200°C) if baking, or heat a skillet over medium heat if you prefer pan-frying.
- Mix ingredients. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, onion powder, dried oregano, salt, and black pepper. Mix gently just until ingredients are combined to avoid tough meatballs.
- Shape meatballs. Form the mixture into 1.5-inch balls, making about 18–20 meatballs evenly sized for consistent cooking.
- Bake the meatballs. Place the meatballs on a parchment-lined baking sheet. Lightly brush them with olive oil to promote browning. Bake in the preheated oven for 18–20 minutes or until they are golden and reach an internal temperature of 165°F (74°C).
- Or pan-fry the meatballs. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking and turning occasionally for 10–12 minutes until they are browned on all sides and cooked through.
- Serve. Enjoy the meatballs hot with your choice of marinara sauce, pasta, sandwiches, rice, or vegetables for a satisfying meal.
Notes
- Do not overmix the meatball mixture to keep them tender.
- You can freeze uncooked meatballs for up to 1 month; bake or pan-fry directly from frozen, adding a few extra minutes to cooking time.
- For extra flavor, serve with a side of marinara sauce or a sprinkle of fresh parsley.
- To ensure even cooking, try to make meatballs uniform in size.
- If baking, use a meat thermometer to check for doneness and food safety.
