Baked Chicken Meatballs
These baked chicken meatballs are juicy, tender, and easy to make in the oven with garlic, parsley, and optional nutmeg, perfect for weeknight dinners, meal prep, or freezing.
Ingredients
- 450 g ground chicken
- 85 g breadcrumbs
- 1 large egg
- 80 ml milk
- 1½ tablespoon extra virgin olive oil
- 3 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 15 g fresh parsley finely chopped
- ¼ teaspoon nutmeg optional
Instructions
- Preheat the oven to 400°F convection / 200°C fan. Line a baking sheet with parchment paper.
- Add the ground chicken, breadcrumbs, egg, milk, extra virgin olive oil, garlic, salt, black pepper, parsley, and nutmeg (if using) to a large bowl. Mix gently until just combined.
- Shape into evenly sized meatballs and place on the baking sheet, spacing them apart.
- Bake for 18–22 minutes, until lightly golden and fully cooked. Internal temperature should reach 165°F / 74°C.
- Rest for 2–3 minutes before serving.
Notes
Use Regular Ground Chicken: I find that regular ground chicken gives the best texture here. Extra-lean chicken tends to bake up a little dry, while regular ground chicken stays soft and juicy.
Mix Gently: I stop mixing as soon as the ingredients come together. Overmixing can make the meatballs dense instead of tender.
Shape Without Packing: When rolling the meatballs, I keep a light hand and don’t press them too firmly. This helps them cook evenly and keeps the inside light rather than tight.
Nutmeg Is Subtle: The nutmeg is optional, but even a small amount adds warmth without overpowering the garlic and parsley. It should sit quietly in the background, not stand out.
Nutrition
Calories: 325kcal | Carbohydrates: 18g | Protein: 25g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 831mg | Potassium: 709mg | Fiber: 1g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 2mg
