Juicy Baked Chicken Meatballs (I make this every week)
These Juicy Baked Chicken Meatballs are golden brown, flavorful, juicy and make an easy appetizer or easy weeknight meal!
Ingredients
Chicken Meatballs
- 1 lbs (500 g) chicken mince (see notes)
- 1 large egg
- 1 tbsp olive oil
- 1/2 cup (55 g) panko breadcrumbs (see notes)
- 1/2 cup (50 g) parmesan cheese grated
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 tsp Italian herb mix or 1 tsp oregano
Instructions
Chicken Meatballs
- Preheat a fan forced oven to 170C/340F (180C/355F for no fan). Line a large baking tray with baking paper. Set aside.
- Add all of the ingredients into a medium sized mixing bowl and mix using clean hands.
- Roll out into 1 tbsp sized balls. Place on the baking tray and bake for 15-20 minutes or until golden brown and you reach an internal temperature of 73C / 165F. Sprinkle with parsley and freshly grated parmesan before serving.
- To freeze - lay cooked or uncooked meatballs on a baking tray and freeze in a single layer. Once fully frozen, transfer to a zip lock bag. Reheat or cook in the oven until fully cooked or heated through.
Notes
Chicken mince - use good quality mince and buy from a butcher if you can. Mince that is 95% lean works best. Anything leaner than that and your meatballs will be dry. Don’t stress about it too much though, use what you can get. Also, this recipe works amazingly with beef, pork, lamb and turkey mince in place of chicken too!
Panko - panko breadcrumbs are a Japanese breadcrumb that are larger and crispier than regular breadcrumbs. You can use fine breadcrumbs as well.
Storage - Meatballs can be stored in an airtight container, in the fridge for up to three days. Freeze cooked or uncooked meatballs on a flat tray before transferring to a zip lock bag. Store in the freezer for 2 months. Reheat in the oven until cooked through.
Nutrition - is based on per serving. This recipe makes about 25 meatballs, one serving is 6 meatballs. Serve with spaghetti or a Crispy Green Salad.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Australian cups are different to other cup measurements in different places in the world which means that no cup measurements anywhere are a reliable way to measure! Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories:291kcal | Carbohydrates:7g | Protein:27g | Fat:17g | Saturated Fat:6g | Polyunsaturated Fat:3g | Monounsaturated Fat:8g | Trans Fat:0.1g | Cholesterol:147mg | Sodium:630mg | Potassium:647mg | Fiber:1g | Sugar:1g | Vitamin A:166IU | Vitamin C:0.1mg | Calcium:184mg | Iron:2mg
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