Oven-Baked Chicken Meatballs

I love this recipe! I created it one afternoon while I was looking for a quick and flavorful way to add more lean protein to my diet. I love eating chicken for breakfast because it sets me up for the best workout and energy all day! These fit that bill, but it’s also a great recipe to add to your weeknight meal plan as it’s very versatile, forgiving and so simple. I love adding these to my cabbage soup or a salad. Of course, they’re delicious alongside some pasta, too!

While I love making these using ground chicken breast, they are delicious if you use turkey breast or any ground meat of your choice. I also use this recipe using 93/7 grass-fed ground beef in our favorite pasta-bake recipe. (Another meal that comes together quickly and hearty enough to feed 2 active teenage boys!) Hope you’ll let me know in the comments when you try this and what your favorite meal you add them to!

Ingredients

• 1 lb ground chicken
• 1 egg
• 1 Tbsp extra-virgin olive oil
• 2 Tbsp grated Parmesan or nutty Pecorino-Romano cheese
• 1/2 tsp pink salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp paprika
• 1 tsp poultry seasoning
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1Tbsp Italian seasoning

Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it. Mix the base: In a large bowl, whisk together the egg, olive oil, and Parmesan. Add chicken: Gently fold in the ground chicken. Mix just until combined—don’t overwork it or the meatballs will be dense. Form meatballs: Roll into 1½-inch balls and place on the baking sheet, spacing them slightly apart. I use my 1 oz cookie scoop! Bake for 18–20 minutes, or until cooked through and lightly golden. Internal temp should reach 165°F.

Cook time: 20 minutes
Oven: 400°F (200°C)