Classic Chicken Meatballs with Italian Herbs
These classic chicken meatballs with Italian herbs are tender, flavorful, and perfect for a variety of dishes. They are easy to make and can be served as an appetizer or a main course.
Equipment
- large baking sheet
- parchment paper
- large mixing bowl
- small cookie scoop
- wire rack
Ingredients
Meatballs
- 1 1/2 pounds ground chicken preferably 92-93% lean
- 1/2 cup panko breadcrumbs
- 1/4 cup fresh parsley finely chopped
- 1/4 cup Parmesan cheese finely grated
- large egg
- 2 cloves garlic minced
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- red pepper flakes pinch
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Mixing
- In a large bowl, gently combine the ground chicken, panko breadcrumbs, parsley, Parmesan cheese, egg, garlic, onion powder, salt, pepper, oregano, basil, and red pepper flakes. Mix carefully until just combined, avoiding overmixing to keep the meatballs tender.
Forming and Baking
- Scoop or roll the mixture into 1 to 1.5-inch meatballs and arrange them in a single layer on the prepared baking sheet, ensuring they do not touch. Bake for 15-20 minutes, or until cooked through and lightly golden with an internal temperature of 165°F (74°C).
Cooling
- Once baked, transfer the meatballs to a wire rack and allow them to cool completely before serving or freezing.
Notes
For extra flavor, you can add a tablespoon of Worcestershire sauce to the meatball mixture. These meatballs are excellent served with marinara sauce over pasta, in a sub sandwich, or as an appetizer with a dipping sauce.