Baked Chicken Meatballs

40 min · Easy · Serves 4

340 kcal per serving · 28g protein

Juicy panko-parmesan chicken meatballs that are baked to perfection. Great for meal prep or a quick dinner.

Ingredients

• 448 g Ground chicken or turkey
• Egg × 1
• 54 g Panko breadcrumbs
• 40 g Grated Parmesan
• 0.5 tsp Garlic powder
• 0.5 tsp Onion powder
• 20 g Fresh parsley
• 4 g Black pepper
• 4 g Oregano
• 8 g Salt

Method

1. Preheat & Prep

   

   Preheat oven to 200°C. Line a large baking sheet with foil or parchment paper and lightly grease it to prevent sticking.

2. Combine the ground chicken

   

   In a large bowl, combine the ground chicken, breadcrumbs, grated parmesan, garlic powder, onion powder, finely chopped parsley, one beaten egg, salt, pepper and a pinch of dried oregano.

3. Mix with your hands

   

   Mix with your hands until everything is evenly distributed — avoid over-mixing or the meatballs will be dense.

4. Roll the meatballs

   

   Using slightly wet hands (this prevents sticking), scoop about a tablespoon of mixture and roll between your palms into smooth balls.

5. Place on the tray

   

   Place them on the prepared baking sheet with a little space between each.

6. Bake

   

   Bake for 20-25 minutes, rotating the tray halfway through, until the meatballs are golden brown on the outside and cooked through (internal temperature 74°C). They should feel firm but still have a slight spring when pressed.

7. Serve

   

   Let rest for 2-3 minutes on the tray. Serve with pasta and marinara, with a dipping sauce, or piled into a sub roll with melted mozzarella.