Ground chicken is mixed with bread crumbs and seasonings rolled into meatballs and baked until tender. Prep ahead and freeze them in batches for quick weeknight meals.
Easy Baked Chicken Meatballs
Serve these meatballs with marinara sauce over pasta or on game day with grape jelly sauce!
They’re so versatile! Use these chicken meatballs in any recipe calling for meatballs. Prep a double batch – they can be frozen either before or after baking. Add chicken meatballs to soups, pasta, or over rice. Chicken meatballs have fewer calories and less fat than beef/pork meatballs.
Ingredients in Chicken Meatballs
Chicken – I use lean ground chicken to make juicy meatballs. Extra-lean is made with chicken breast, and while it will work, ensure that you don’t overcook them. You can replace the meat with ground turkey. Breadcrumbs – Seasoned breadcrumbs have a finer texture and add extra flavor, but Panko breadcrumbs work as well. They’re added to bind the ingredients together and make them juicy as they soak up some of the juices while they bake. Flavor – Parmesan cheese gives these chicken meatballs some extra flavor. Feel free to add a little Italian seasoning or red pepper flakes if you’d like.
How to Make Chicken Meatballs
How to Freeze Chicken Meatballs
Prepare the meatballs as directed and freeze on a parchment paper lined baking sheet. Once frozen, transfer the meatballs to an airtight container or freezer bag and freeze for up to 4 months.
To bake raw meatballs from frozen: Cook for 25 to 28 minutes To bake cooked meatballs from frozen: Cook for 18 to 20 minutes.
Leftover meatballs can be stored in a covered container in the fridge for up to 4 days.
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