Baked Chicken Meatballs
These baked chicken meatballs are tender, lightly golden, and easy to prepare in one bowl. They bake in 18–22 minutes for a simple dinner or meal-prep option.
Ingredients
- 450 g ground chicken
- 85 g regular dry breadcrumbs
- 1 large egg
- 80 ml whole milk
- 1½ tablespoons extra virgin olive oil
- 3 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 15 g fresh parsley finely chopped
- ¼ teaspoon nutmeg optional
Instructions
- Preheat the oven to 200 °C. Line a baking sheet with parchment paper.
- Add 450 g ground chicken, 85 g regular dry breadcrumbs, 1 large egg, 80 ml whole milk, 1½ tablespoons extra virgin olive oil, 3 garlic cloves, minced, 1 teaspoon salt, ½ teaspoon ground black pepper, 15 g fresh parsley, finely chopped, and ¼ teaspoon nutmeg, if using, to a large bowl. Mix gently until just combined.
- Divide the mixture into 20 even portions. Gently shape each portion into a meatball without packing it tightly. Arrange them on the prepared baking sheet with space between them.
- Bake the chicken meatballs for 18–22 minutes, until lightly golden and the centre of the thickest meatball reaches 74 °C.
- Rest the meatballs for 2–3 minutes before serving.
Notes
Regular ground chicken: Regular ground chicken produces a more tender result than extra-lean chicken, which can become dry in the oven.
Handle the mixture lightly: Stop mixing once combined, and avoid packing the portions tightly so the meatballs remain tender.
Keep the portions even: Dividing the mixture into 20 similar portions helps them cook within the same 18–22-minute window.
Use nutmeg lightly: The optional nutmeg adds gentle warmth without overpowering the garlic and parsley.
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
