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Homemade Baked Chicken Meatballs with Parmesan and Rosemary photo

Baked Chicken Meatballs with Parmesan and Rosemary

Easy baked chicken meatballs seasoned with Parmesan, garlic, oregano, crushed red pepper and rosemary.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 21 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lbground chicken
  • 1/2 cbreadcrumbs gluten free if needed
  • 1 egg
  • 1/3 cgrated parmesan
  • 3 garlic cloves minced
  • 1 tspfresh Rosemary chopped (1/2 tsp for dried rosemary)
  • 1 tsporegano
  • 1/4 tspcrushed red pepper
  • 1/2 tspsea salt
  • 1/2 tspfreshly cracked pepper

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Spoon
  • small scoop
  • hands
  • Instant-read thermometer

Method
 

Instructions
  1. Preheat oven to 425°F. Line a baking sheet with parchment paper or use a nonstick baking sheet.
  2. In a medium bowl, whisk the egg until smooth.
  3. Add the ground chicken, breadcrumbs, grated Parmesan, minced garlic, chopped fresh rosemary (or ½ tsp dried rosemary), oregano, crushed red pepper, sea salt, and freshly cracked pepper to the bowl.
  4. Mix the ingredients gently with a spoon or your hands until just combined; avoid overworking the mixture.
  5. Portion the mixture and shape into evenly sized meatballs using a spoon, small scoop, or your hands. Place the meatballs on the prepared baking sheet, leaving space between them.
  6. Bake for 18–22 minutes, or until the meatballs are golden brown and an instant-read thermometer inserted into the center of a meatball registers 165°F.
  7. Remove from the oven and let the meatballs rest for 2–3 minutes before serving.
  8. Refrigerate or freeze any leftovers as desired.

Notes

You can cook these meatballs by simmering in a marinara saucefor about 20-25 minutes. Feel free to brown them slightly for about 2-3 minutes before adding the marinara.
You don’t want to overcook these as they will dry out.Check the internal temperature right at the 17/18 minute mark.
You can freeze these meatballs.Freezer them cooked or uncooked! For best results,flash freeze themby placing them in the freezer on a plate or baking pan lined up and not touching. Wait until they freeze and then remove the plate and allow them all to settle. This way you don’t end up with clumps of meatballs stuck together.
Feel free to prep these a day in advance.Make them and roll them out into balls and then cook them the next day before serving.