Easy Italian Chicken Meatballs Recipe
These Easy Italian Chicken Meatballs are tender, flavorful, and perfect for busy weeknights or Sunday dinner with the family.
Servings 5
Calories 229kcal
Ingredients
- 1 pound ground chicken
- ½ cup panko breadcrumbs
- 1 large egg
- 2 teaspoons olive oil
- 1 teaspoon Worcestershire
- ½ cup grated Parmesan cheese
- 2 teaspoons garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat your oven to 400°F. Prepare an 8x8-inch baking dish with nonstick cooking spray. You can also line it with parchment paper or foil for easier cleanup.
- In a large mixing bowl, combine all the ingredients. Ground chicken, breadcrumbs, egg, olive oil, Worcestershire, Parmesan, garlic powder, salt, pepper, Italian seasoning, and fresh chopped parsley—it all goes in together.
- Mix all the ingredients up with your hands until it just comes together. You don’t want to overmix here or your meatballs will end up tough. It should be just combined enough to hold together without falling apart.
- Scoop out the mixture using a 3-tablespoon cookie scoop (or eyeball it) and roll each portion into a ball. You should get about 12–15 meatballs. If the mixture is sticky, lightly coat your hands with olive oil—that trick works like magic.
- Arrange the meatballs in a single layer in your prepared dish and bake for 20–25 minutes, or until they’re golden on top and the internal temperature reads 165°F.
- Serve hot with your favorite sauce. We love spooning jarred marinara sauce over these and sprinkling them with parmesan or mozzarella. You can also toss them into pasta, pile them over zucchini noodles, or even freeze a double batch for later.
Notes
One of my favorite little tricks is rubbing a bit of olive oil on my hands before rolling the meatballs. It helps keep the mixture from sticking and makes cleanup easier.
Mixing everything by hand is the best way to achieve the ideal texture, so don't be afraid to get in there and mix thoroughly.
Ensure the meatballs are arranged in a single layer in the baking dish to cook evenly throughout. They reheat really well, which makes them perfect for busy nights when you need something quick.
If you're short on time, simply toss the fresh parsley into a food processor and it will be chopped in seconds.
These also freeze really well, so you can make a big batch and save some for later.
Nutrition
Calories: 229kcal | Carbohydrates: 7g | Protein: 21g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 536mg | Potassium: 556mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 2mg