Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Go-With-Anything Baked Chicken Meatballs
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 servings; 16 meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 346
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 31 g
- Cholesterol
- 163 mg
- Sodium
- 446 mg
If you’re looking for a simple chicken meatball that’s quick to make and goes with a variety of dishes, look no further! We added one large egg and a touch of plain breadcrumbs for binding and structure, as well as ricotta cheese and whole milk for flavor and added moisture. Although you can use ground chicken breast (all white meat) for this recipe, we prefer regular ground chicken, as the extra bit of fattiness from dark meat prevents the meatballs from drying out in the oven. Serve them atop pasta tossed with tomato sauce, layered in a hoagie bun with melty provolone cheese, or on their own with lemony couscous and a simply dressed salad. The cooked meatballs freeze well, so you may want to make a double batch so you can enjoy them every which way.
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 servings; 16 meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 346
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 31 g
- Cholesterol
- 163 mg
- Sodium
- 446 mg
Ingredients
Directions
- 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.
Cook’s Note
To freeze the cooked meatballs for later, let cool to room temperature and then place them in a single layer on a baking sheet or large plate and freeze until firm, about 30 minutes. Transfer to a resealable freezer bag or freezer-safe airtight container and freeze for up to 6 months. Warm the still-frozen meatballs in the microwave or in a skillet with some tomato sauce.
