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Chicken Meatballs Recipe
These flavorful chicken meatballs are easy to make either in the oven or on the stovetop, and can be served in many different ways!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Appetizer, Main Course
Cuisine:
American, Italian
Diet:
Low Calorie
Servings:
28
Meatballs
Author:
Laura
Equipment
glass batter bowl
measuring spoons
measuring cups
spatula
baking sheet
Ingredients
1
pound
ground chicken
1
egg
whisked
2
Tablespoons
whole milk
1
Tablespoon
Worcestershire sauce
½
cup
breadcrumbs
or quick-cooking oats
¼
cup
parmesan cheese
grated
1
teaspoon
garlic powder
½
teaspoon
onion powder
½
teaspoon
sea salt
¼
teaspoon
black pepper
US Customary
-
Metric
Instructions
Make the meatball mixture:
In a large bowl combine ground chicken, egg, milk, and Worcestershire sauce.
Add breadcrumbs, parmesan cheese, garlic powder, onion powder, sea salt, and pepper and stir until evenly distributed.
Use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the chicken meatball mixture, then roll it with your hands.
To cook on the stovetop:
Add 1-2 TBS olive oil to a nonstick fry pan and turn heat to medium.
Add half of the chicken meatballs (12) and cover.
Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.
To bake in the oven:
Preheat oven to 425 degrees F. Grease a large baking sheet, set aside.
Place the chicken meatballs on a greased baking sheet evenly spread out.
Bake in preheated oven for 10-15 minutes or until they reach an internal temperature of 160 degrees F.
Serve with pasta sauce, over noodles, etc.
Video
Notes
Ingredient Substitutions & Notes
Ground chicken.
If you're looking to make a different kind of meatball, try these
classic homemade meatballs
or
healthy turkey meatballs
).
Whole milk.
2% milk, half and half or cream can be used in place of whole milk.
Worcestershire Sauce.
In a pinch you could substitute BBQ sauce or omit it all together.
Breadcrumbs
. For a different binding agent use quick-cooking oats or oat flour.
Parmesan cheese.
I don't suggest omitting or substituting the parmesan.
Garlic/Onion powder.
you can use minced garlic and finely minced onion (1 Tablespoon each) in place of the powders.
Store
Store any leftover chicken meatballs in an airtight container in the refrigerator for 3-5 days.
Freeze
Or you can freeze the chicken meatballs:
Place the baked chicken meatballs in an even layer on a baking sheet.
Flash-freeze in the freezer until hardened.
Transfer to an airtight container and freeze for up to two months.
Thaw them covered in an oven set to warm or by simmering them them in your favorite sauce.
Nutrition
Serving:
1
meatball
|
Calories:
38
kcal
|
Carbohydrates:
2
g
|
Protein:
4
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.01
g
|
Cholesterol:
21
mg
|
Sodium:
90
mg
|
Potassium:
100
mg
|
Fiber:
0.1
g
|
Sugar:
0.2
g
|
Vitamin A:
18
IU
|
Vitamin C:
0.1
mg
|
Calcium:
18
mg
|
Iron:
0.3
mg