Juicy Baked Chicken Meatballs with Grated Onion and Parmesan
By Liam Carter
Prep
10 min
Cook
25 min
Total
35 min
Servings
30
Level
Easy
Make 30 small chicken meatballs to eat during the week․ Freeze raw or baked meatballs․ When ready to eat‚ bake the meatballs until lightly browned․ Grated onion and panko add moisture to the meatballs' center․
The mixture consists of 93-95% lean ground chicken‚ chopped yellow onion‚ garlic‚ chopped parsley‚ egg‚ Italian seasoning‚ cayenne pepper‚ panko breadcrumbs‚ and freshly grated Parmesan cheese․ The liquid released by chopping the onion soaks into the panko breadcrumbs․ Egg and Parmesan cheese contribute to the cohesive quality and flavor of the meatball mixture․ Olive oil on the baking pan and meatballs helps limit sticking and drying during baking․
Use hands or spatula to combine ingredients․ Use a spoon to form meatballs․ Leave ½ to 1 inch between meatballs on the baking sheet․ Bake at 400°F until meatballs are lightly browned․ The most common causes of dry meatballs include overhandling of the chicken and baking for an extra two to three minutes․
Let cooked meatballs rest for 3 to 5 minutes․ Garnish with parsley and Parmesan seasoning․ Serve meatballs as an appetizer with a dipping sauce or as a side dish with spaghetti and marinara sauce or pesto pasta‚ mashed potatoes‚ or other vegetables․ Thawed and reheated meatballs can be somewhat drier than fresh meatballs and should be consumed as part of another dish rather than reheated multiple times․
Why you'll love this recipe
- Yields 30 cocktail meatballs from 1 pound of chicken․ This is a good amount to prepare for use at several meals and snacks over a few days․
- Raw‚ shaped meatballs can be frozen for later baking․ Raw meatballs on a tray can be frozen as a convenient source of protein at a later time․
- Baked meatballs can be frozen for up to three months after cooling․ Storing leftover meatballs in the freezer reduces food waste and offers another frozen meal to eat․
- The one-bowl recipe has minimal cleanup since the grated onion‚ seasonings‚ panko‚ egg‚ and Parmesan are combined in the same bowl․
- Gentle stirring results in a softer final product․ Overworking ground chicken is one cause of dry meatballs․
- Reheating involves thawing overnight in the refrigerator and oven-baking at 325°F to serve previously baked and frozen foods․ Reheating is an easy way to serve previously baked and frozen foods․
Ingredients
- •1 lb ground chicken
- •1 medium yellow onion (grated)
- •1 tsp garlic (minced)
- •1 tbsp parsley (finely chopped)
- •1 egg
- •1 tsp Italian seasoning
- •1 tsp cayenne pepper
- •1 tsp salt (adjust to taste)
- •1 tsp cracked pepper (adjust to taste)
- •1 cup panko breadcrumbs
- •½ cup Parmesan cheese (freshly grated)
- •olive oil (for spraying)
Instructions
- 1
Preheat the oven to 400°F.
- 2
Add the ground chicken and grated onion directly to a bowl.
- 3
Add the minced garlic, parsley, egg, Italian seasoning, cayenne pepper, salt, pepper, panko breadcrumbs, and freshly grated Parmesan cheese.
- 4
Use hands or a spatula to mix until the ingredients are just blended; do not overwork the meat.
- 5
Use a small scoop or tablespoon to portion the mixture, then gently roll or shape the meatballs.
- 6
Spray a baking tray with olive oil, then place the meatballs on the greased tray or on a well-greased wire rack.
- 7
Arrange the meatballs ½ to 1 inch apart and generously spray olive oil over the tops.
- 8
Bake at 400°F for 18 to 20 minutes, until the meatballs are browned and cooked; remove them as soon as they begin to brown to avoid drying them out.
- 9
Rest the meatballs for 3 to 5 minutes.
- 10
Sprinkle with fresh parsley and Parmesan cheese powder, then serve immediately.
FAQ
Nutrition (per serving)
Calories
40
Protein
4g
Fat
2g
Carbs
2g
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