Description
Lean, protein-packed baked chicken meatballs with fresh herbs and citrus zest. A moist, flavorful alternative to fried meatballs, perfect for meal prep or quick weeknight dinners.
Ingredients
2 lb ground chicken
1 cup panko breadcrumbs
2 large eggs
1/2 cup chopped parsley
1 tsp lemon zest
2 garlic cloves
toasted black pepper
Parchment paper for baking sheet
Optional for sauce: 1 tbsp tomato paste, 1 tsp balsamic vinegar, pinch of salt
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, panko, eggs, parsley, lemon zest, minced garlic, and black pepper. Mix with hands until just combined.
Chill mixture 10-15 minutes. Scoop 1.5-inch balls and place on prepared baking sheet.
Bake 25 minutes, flipping halfway, until firm and fully cooked. Optional: Whisk tomato paste, balsamic vinegar, and salt for a sauce. Brush over meatballs during final 5 minutes of baking.
Notes
Chill meat mixture to prevent sticking during shaping.
Optional: Add 1 tbsp olive oil to the mixture for extra moisture (not low-fat).
Freeze uncooked meatballs on a baking sheet for easy storage. Use a meat thermometer to confirm 165°F internal temperature.
Avoid overmixing to maintain tender texture. Size meatballs to 1.5 inches to prevent drying out.
- Prep Time: 15
- Cook Time: 25
- Category: Trending
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 meatball
- Calories: 200
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 14g
- Cholesterol: 100mg
