Time 40m Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees. Lightly spray a 9 x 13 pan or baking sheet with nonstick cooking spray. In a large mixing bowl combine ground chicken, bread crumbs, parmesan, garlic, basil, salt, and red pepper flakes. Add in milk, egg, olive oil, and Worcestershire sauce. Mix thoroughly until ingredients are evenly distributed. Shape into 1 to 1.5 inch balls. Whatever size you choose, they should all be roughly the same size for even cooking. Bake for 25 -30 minutes. For extra crispy add another 15 minutes.
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!
Time 29m Number Of Ingredients 11 Steps:
Preheat the oven: Preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper and spray it lightly with cooking spray or lightly brush 1 teaspoon olive oil on it.
Time 45m Yield 16 meatballs Number Of Ingredients 13 Steps:
In a large bowl, stir together the Parmesan, parsley, milk, salt, oregano, pepper flakes, 1/4 cup breadcrumbs and 1 egg. Add the chicken and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls and press a cube of mozzarella in the middle of each, sealing it with the meat around it. Set up a standard breading station: put the flour in one shallow bowl, the remaining 1 cup of breadcrumbs in a separate bowl and the remaining 2 eggs in another separate bowl. Roll each meatball in the flour, then the egg wash, then the breadcrumbs. Fill a medium Dutch oven a third of the way with vegetable oil and place over medium heat. Bring the oil to 350 degrees F using a deep-fry thermometer, Drop in the meatballs a few at a time so as to not lower the temperature, and fry until deep golden brown and cooked through, about 5 minutes. Remove to a paper towel-lined plate to drain and season with a pinch of salt. Continue with the remaining meatballs. Serve warm with marinara for dipping if desired.
Time 45m Yield 4 servings; 16 meatballs Number Of Ingredients 10 Steps:
Position the rack in the top third of the oven and preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment. Stir together the ground chicken, breadcrumbs, milk, Parmesan, parsley, ricotta, Italian seasoning, 1 1/4 teaspoons of salt and several grinds of pepper in a large bowl until evenly combined. Roll the mixture into 16 meatballs (about 3 tablespoons each). Transfer to the prepared baking sheet and lightly spray with cooking spray. Bake until the meatballs are golden brown and cooked through (the internal temperature should be 165 degrees F on an instant-read thermometer), 22 to 25 minutes.
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!
More about “baked chicken meatballs recipes”
Time 40m Yield 14 meatballs Number Of Ingredients 12 Steps:
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil. Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature. In a large bowl, combine the ground chicken, egg, panko, Parmesan, parsley, salt, pepper, and the onion mixture and use your hands to mix until just combined. Roll the chicken mixture into 1½-inch balls and place on the prepared baking sheet, spacing 2 inches apart. Bake the meatballs until browned and cooked through, 20 to 25 minutes. Serve with pasta and sauce of your choice. Enjoy!
