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Homemade Baked Chicken Meatballs with Parmesan and Rosemary photo

Baked Chicken Meatballs with Parmesan and Rosemary

These Baked Chicken Meatballs are packed with flavor! Juicy ground chicken mixed with Parmesan and fresh herbs, baked to perfection for a healthier meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1 cup breadcrumbs gluten-free if needed
  • 1 large egg
  • 1/2 cup grated Parmesan
  • 3 cloves garlic minced
  • 1 tsp fresh rosemary chopped
  • 1 tsp oregano
  • 1/4 tsp crushed red pepper adjust to taste
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked pepper

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Meat Thermometer
  • Cooking spray or olive oil

Method
 

  1. Preheat your oven to 400°F (200°C) for crispy meatballs.
  2. Line a baking sheet with parchment paper or grease it lightly.
  3. In a large mixing bowl, combine ground chicken, breadcrumbs, egg, Parmesan, garlic, rosemary, oregano, red pepper, salt, and cracked pepper. Mix until just combined.
  4. Scoop about 2 tablespoons of the mixture and roll into balls. Place on the baking sheet with space between each.
  5. Bake for 20-25 minutes until golden brown and internal temperature reaches 165°F (74°C).
  6. Remove from the oven and cool slightly before serving. Enjoy!

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Freeze meatballs in a single layer before transferring to a freezer bag for longer storage.
  • Reheat in the oven or microwave until warmed through.