BEST ANYTIME BAKED CHICKEN MEATBALLS
These Baked Chicken Meatballs are the BEST! The perfect addition to any meal or to eat right on their own. Bonus: they're meal-prep friendly to stock up throughout the week!
Provided by Lindsay
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.
- Mix all the ingredients together in a mixing bowl.
- Roll the mixture into about 30 small balls. Place on baking sheet.
- Bake for 25-30 minutes.
- ENJOY!
Nutrition Facts : Calories 236 calories, Sugar 0.6 g, Sodium 466 mg, Fat 14.1 g, SaturatedFat 3.8 g, TransFat 0.2 g, Carbohydrate 8 g, Fiber 0.5 g, Protein 19.5 g, Cholesterol 90.3 mg
BAKED CHICKEN MEATBALLS
The BEST healthy baked chicken meatballs with spinach. Made in the oven, serve these easy chicken meatballs with pasta, zoodles, or sandwich rolls.
Provided by Erin Clarke / Well Plated
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 17
Steps:
- Place a rack in the upper third of the oven and preheat to 400 degrees F. Lightly coat a 9x13-inch baking dish or rimmed baking sheet with nonstick cooking spray.
- Beat the egg in the bottom of a large bowl. Add the chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, fresh parsley, and 1 tablespoon tomato paste. Finely chop the spinach so that it is in small bits, then add it to the bowl.
- With a fork or your hands, mix until well combined, being careful not to compact the meat.
- Shape the mixture into 12 meatballs and arrange them in the prepared baking dish, 1-inch apart, so they do not touch.
- Whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of tomato paste in a small bowl. It won't be perfectly smooth but will bake up just fine. Brush over the top of the meatballs.
- Bake the meatballs in the upper third of the oven for 18 to 22 minutes until cooked through. Serve hot with pasta, zucchini noodles, inside a hoagie bun, or any way you choose!
Nutrition Facts : ServingSize 1 meatball (without pasta or additional sauce), Calories 107 kcal, Carbohydrate 3 g, Protein 9 g, Fat 7 g, Cholesterol 50 mg, Fiber 1 g, SaturatedFat 2 g, TransFat 1 g, Sugar 1 g, UnsaturatedFat 4 g
CHICKEN MEATBALLS
I wanted to make chicken meatballs for quite some time and was never able to find a good recipe. I came across one, but modified it based on my own preferences. I thought these came our absolutely delicious and served them with pasta and marinara sauce and homemade garlic bread!
Provided by Jen619
Categories Main Dish Recipes Meatball Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
- Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
- Bake in the preheated oven until juices run clear, 20 to 25 minutes.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 3.2 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 0.4 g, Protein 21.4 g, SaturatedFat 2.8 g, Sodium 299 mg, Sugar 0.4 g
CHICKEN MEATBALLS
These ground chicken meatballs are moist & juicy. Serve with pasta, as an appetizer, or in soup!
Provided by Holly Nilsson
Categories Appetizer Chicken Dinner Main Course Party Food
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Combine all ingredients in a large bowl and mix just until combined.
- Line a baking pan with parchment paper. Divide and roll meat mixture into 1″ meatballs (24 meatballs) and place on baking pan.
- Bake for 20-22 minutes or just until cooked. (Do not overbake)
Nutrition Facts : Calories 44 kcal, Carbohydrate 2 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 24 mg, Sodium 89 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ZESTY CHICKEN MEATBALLS
Provided by Sunny Anderson
Time 35m
Yield 6 servings
Number Of Ingredients 23
Steps:
- In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.
- Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
- Add the linguine to the pot of salted boiling water and cook according to package instructions.
- Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
- To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.
CRISPY CHICKEN MEATBALLS
This is a mash-up of two kids' menu standbys: chicken nuggets and meatballs. And the result is adult-appropriate, too. The combination is a streamlined mix of flavors and textures, since some of the ingredients added to ground meat for classic meatballs (bread crumbs, garlic, and Parmesan) are often used in the crispy coating on chicken nuggets. Cooking the panko and Parmesan-coated meatballs on the stovetop in a mixture of olive oil (for browning) and butter (for flavor) means no splatters - and meatballs that are tender on the inside and crispy on the outside. Eat with ketchup, ranch or honey mustard; pasta; or with a layer of tomato sauce and mozzarella like chicken Parmesan.
Provided by Ali Slagle
Categories weeknight, finger foods, poultry, appetizer, main course
Time 40m
Yield 24 meatballs
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup panko, the milk, egg, garlic powder and 1 teaspoon salt. Stir together and let sit for 5 minutes.
- Add the chicken and 3/4 cup Parmesan. Stir with your hands until combined, avoiding overmixing. Roll into 24 balls about the size of a golf ball (about 2 tablespoons each) and place on a sheet pan or plate. In a medium bowl, stir together the remaining ¾ cup panko and ¼ cup Parmesan. Toss each meatball in the panko-cheese mixture, pressing gently to adhere. (To avoid a big mess, designate one "wet hand" for touching the meatballs and one "dry hand" for tossing in the panko.) Refrigerate for 5 minutes.
- In a large (12-inch) skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium. When foaming, add half the meatballs. Cook, turning often and reducing the heat if needed to prevent burning, until golden brown and cooked through, 7 to 10 minutes. Transfer to a plate.
- Reduce the heat to medium-low and remove any dark oil or loose panko from the skillet with a spoon or paper towel. (The skillet will be hotter at this point, so reducing the heat ensures even cooking for both batches.) Add the remaining 2 tablespoons butter and 1 tablespoon oil. When foaming, add the remaining meatballs and cook, turning often, until golden brown and cooked through, 7 to 10 minutes. Transfer to the plate.
CANNED CHICKEN MEATBALLS
When you're in a bind and can't to the store, utilize the ingredients you already have on hand and dinner will be whipped up in a jiffy!
Provided by Sydney Burnside
Categories Chicken
Time 35m
Number Of Ingredients 8
Steps:
- 1. Combine all ingredients in a bowl.
- 2. When thoroughly combined, divide mixture into twenty equal meatballs. (A little olive oil on your hands prevents the meatballs from sticking as you shape them.)
- 3. Place them equally spaced apart on a cookie sheet that has been prepped with a drizzle of olive oil.
- 4. Bake 25 - 35 minutes in oven that has been preheated to 400 degrees.
BAKED CHICKEN MEATBALLS
My family loves these chicken meatballs, so they're on the menu often. They're wonderful as an appetizer or when we're watching the game, but I love to turn them into easy dinner options as well. -Haley Herridge, Columbus, Indiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.
Nutrition Facts : Calories 326 calories, Fat 20g fat (6g saturated fat), Cholesterol 129mg cholesterol, Sodium 647mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
CANNED MEATBALLS
Sweet 'n' Sour Meatballs w/Rice; Spaghetti 'n' Meatballs; BBQ Meatballs--you name it! When you have them canned, you're only minutes away from a meal! (I'll post those recipes later-for now, we'll concentrate on meatballs. You don't need to use my meatball recipe: whatever is your favorite meatball recipe, make a quantity of it, form it into balls, place it in jars, and follow the canning directions I've laid out below! They're delicious and handy!
Provided by Wilmom
Categories Meat
Time 2h30m
Yield 28 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients, to combine well.
- Form into balls, packing ingredients together tightly.
- Hand-wash jars and jar lids and bands, then run them through dishwasher cycle to sterilize.
- Place meatballs in quart-sized canning jars that have been cleaned and sterilized. (Pack only to within 1" of top of jar.).
- Wipe rim of jar to remove grease or food bits.
- Place lid on jar. Screw on band.
- Place filled jars in pressure canner.
- Add water to canner, to about 2" deep.
- Place lid on canner and make sure lid is securely fastened.
- Open petcock.
- Turn on Medium-high heat.
- When steam is rapidly escaping through petcock, close petcock. Pressure will start to rise at this point.
- When pressure reaches 10 lb., start lowering heat, till the needle on the pressure gauge stabliizes at 10 lb.
- Start timing: 90 minutes for quarts; 70 minutes for pints.
- When timing is done, turn off heat, and leave the canner alone till pressure reaches zero.
- Open petcock to release any remaining steam.
- Remove lid.
- Remove jars, and set in a draft-free place to cool.
- When cool, remove bands, wipe down jars with a clean, damp-warm cloth.
- Label and place in pantry.
- TO USE: Remove lid, and Set jar in pan of hot water, to melt the grease, before removing meatballs, one at a time, with an iced-tea spoon; or place in microwave just long enough to melt the grease, then remove one at a time, using an iced tea spoon.
- NOTE: canned meatballs will always have a red center. They ARE cooked through, and you don't have to worry about the color. Now, they're ready to use in your favorite meatball recipe! ALSO, this recipe may make less or more than 7 quart jars full.
Nutrition Facts : Calories 157.6, Fat 10.1, SaturatedFat 3.9, Cholesterol 44.1, Sodium 260.1, Carbohydrate 3.3, Fiber 0.1, Sugar 0.2, Protein 12.5
CHICKEN MEATBALLS
Serve up a healthy bowlful of warming spaghetti and meatballs with this easy, family-friendly recipe. We guarantee everyone will be looking for seconds
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the chicken in a food processor and pulse until finely chopped. Scrape into a bowl and add the breadcrumbs, egg, onion, parmesan, half the crushed garlic, and half the oregano. Season really well, and mix with clean hands until everything is evenly distributed. Shape into 20 meatballs, and put onto an oiled baking tray. Brush the meatballs with 1½ tbsp oil. Bake for 20 minutes until cooked through and golden brown.
- Meanwhile, heat the remaining ½ tbsp oil in a deep frying pan. Fry the remaining garlic for 30 secs, then add the chopped tomatoes and reserved oregano. Season with salt, pepper, and a pinch of sugar. Simmer for 10-15 mins stirring frequently, until the tomatoes break down and you get a thick sauce.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook for 10 mins until al dente.
- Add the cooked meatballs to the tomato sauce and gently stir through. Heat for a few minutes while you drain the spaghetti and spoon into warmed pasta bowls. Serve the meatballs and sauce on top. Drizzle over a little olive oil and a grating of more parmesan, if you wish.
Nutrition Facts : Calories 627 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 0.75 milligram of sodium
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