Best 3 Baked Chicken Meatballs Recipes
**Baked Chicken Meatballs: A Delightful Dish for Any Occasion**
Baked chicken meatballs are a versatile and flavorful dish that can be enjoyed as an appetizer, main course, or side dish. Made with ground chicken, bread crumbs, herbs, and spices, these meatballs are tender and juicy on the inside and crispy on the outside. They can be baked in the oven or cooked in a slow cooker, making them a convenient and easy meal option. In this article, we'll provide two delicious baked chicken meatball recipes: one with a classic Italian flavor and another with a tangy Asian-inspired sauce. Both recipes are easy to follow and can be customized to your liking, making them perfect for any occasion. Whether you're hosting a party, preparing a weeknight dinner, or simply craving a comforting and satisfying meal, these baked chicken meatballs are sure to hit the spot.
BAKED CHICKEN MEATBALLS
These tasty baked chicken meatballs have always been a hit. Ovens vary and times are approximate so bake until balls are no longer pink inside.
Provided by J.A. Pleasen
Categories Meat and Poultry Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a pan large enough to fit the meatballs without touching.
- Combine chicken, bread crumbs, egg, cheese blend, oil, oregano, onion powder, and garlic powder in a large bowl. Mix well. Form into small balls and arrange in the prepared pan.
- Bake in the preheated oven for 10 minutes. Flip and continue baking, about 10 minutes more. Broil for a few minutes to finish with a nice crust.
Nutrition Facts : Calories 299.2 calories, Carbohydrate 21.3 g, Cholesterol 114.8 mg, Fat 8.5 g, Fiber 1.5 g, Protein 33 g, SaturatedFat 1.8 g, Sodium 554.2 mg, Sugar 1.3 g
BAKED BUFFALO CHICKEN MINI MEATBALLS
My mini buffalo chicken meatballs are a healthier alternative to 'wings' and people love them. Like my other beef meatballs they are baked and not fried. The recipe makes about 36, '2 bite' meatballs and they are gluten free if you use gluten free breadcrumbs (sauce is already GF).
Provided by Casey.Company
Categories Free Of...
Time 45m
Yield 36 meatballs, 8 serving(s)
Number Of Ingredients 11
Steps:
- line cookie sheet with foil and spray foil with cooking spray. Preheat oven to 350 degrees.
- in a large bowl, mix ground chicken, panko, celery seed, 1/4 cup of the hot sauce, chopped onion, minced garlic, 2 eggs, salt and pepper. The mixture will be very sticky unlike my other meatball mix (but this is correct). With damp hands shape into 1.5-2 inch balls the best you can (they do not need to be perfect) and place evenly on prepped cookie sheet.
- spray the top of the meatballs with a little cooking spray. important. why? it gives you a crispier / more brown meatball.
- bake meatballs at 350 for 20 minutes. Remove from oven, flip them and bake for an additional 10 minutes (if all the mix does not fit on your cookie sheet, refrigerate mix as you will need to bake a second batch. Do not forget to put new foil and spray on the cookie sheet for second round).
- sauce: in small bowl melt 3/4 cup softened butter (about 30 sec in microwave) and add the remaining 1/2 cup of hot sauce. Taste sauce. A little too hot for you or the kids? That's ok, whisk in 3-5 tbsp of tomato paste until the desired 'heat' is reached (I usually add 3 tbsp tomato paste when I make the sauce).
- drizzle the sauce over the meatballs; gently toss to coat.
- transfer to serving dish with some celery sticks and blue cheese dressing.
Nutrition Facts : Calories 313.2, Fat 18.9, SaturatedFat 8, Cholesterol 164.3, Sodium 1149.9, Carbohydrate 12.5, Fiber 1.1, Sugar 2.3, Protein 23.7
BAKED CHICKEN MEATBALLS WITH PEPERONATA
Steps:
- Make peperonata: Preheat oven to 400°F with racks in upper and lower thirds. Toss bell peppers with 1 Tbsp oil, then roast in a 4-sided sheet pan in lower third of oven, stirring occasionally, until tender and browned, about 35 minutes. Stir together capers, vinegar, red pepper flakes, and remaining 1/2 Tbsp oil in a medium bowl and set aside. Make meatballs while peppers roast: Soak bread in milk in a small bowl until softened, about 4 minutes. Cook pancetta, onion, and garlic in 1 Tbsp oil with 1/2 tsp each of salt and pepper in a 10-inch skillet over medium heat until onion is softened, about 6 minutes. Cool slightly. Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan. Stir together tomato paste and remaining Tbsp oil and brush over meatballs
Tips:
- Use a combination of ground chicken and ground pork. This will give your meatballs a more flavorful and juicy texture. You can also use all ground chicken, but the meatballs may be a bit drier.
- Add plenty of seasonings. Italian seasoning, garlic powder, onion powder, and salt and pepper are all great options. You can also add a splash of Worcestershire sauce for extra flavor.
- Don't overmix the meatball mixture. Overmixing can make the meatballs tough. Just mix until the ingredients are combined.
- Use a scoop to form the meatballs. This will help to ensure that they are all the same size and shape. You can also use your hands, but be sure to wash them thoroughly before handling the meat.
- Bake the meatballs in a single layer. This will help them to cook evenly. If you need to cook more meatballs than can fit in a single layer, you can bake them in batches.
- Bake the meatballs until they are cooked through. The meatballs should be firm to the touch and no longer pink in the center. You can use a meat thermometer to check that they have reached an internal temperature of 165 degrees Fahrenheit.
Conclusion:
Baked chicken meatballs are a delicious and easy-to-make appetizer or main course. They are perfect for parties, potlucks, or a quick weeknight meal. Serve them with your favorite dipping sauce, such as marinara sauce, Alfredo sauce, or tzatziki sauce.
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