Description
These Garlic Herb Chicken Meatballs are a flavorful, juicy, and healthy twist on traditional meatballs. Made with lean ground chicken, fresh garlic, and aromatic herbs, they are perfect as a main dish or appetizer. Baked to perfection for a tender inside and slightly crispy outside, these meatballs are easy to prepare and pair wonderfully with pasta, rice, or a fresh salad.
Ingredients
Meatballs
- 1 lb ground chicken
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh basil, finely chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp olive oil (for drizzling)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the ground chicken, minced garlic, fresh parsley, basil, Parmesan cheese, breadcrumbs, egg, salt, pepper, oregano, and red pepper flakes. Mix gently but thoroughly until all ingredients are well incorporated without overworking the meat.
- Form Meatballs: Using your hands or a small scoop, shape the mixture into 1.5-inch meatballs. Place each meatball onto the prepared baking sheet, spaced evenly.
- Drizzle with Olive Oil: Lightly drizzle olive oil over the meatballs to help them brown and keep moist during baking.
- Bake the Meatballs: Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until the meatballs are cooked through and have an internal temperature of 165°F (74°C). They should be slightly golden on the outside.
- Serve: Remove from the oven and let the meatballs rest for 3-5 minutes. Serve warm with your favorite sauce, pasta, or as a snack with toothpicks.
Notes
- You can substitute breadcrumbs with gluten-free breadcrumbs if needed.
- For extra moisture, add 1-2 tablespoons of milk to the mixture.
- These meatballs can be frozen before baking; just thaw and bake as instructed.
- If you prefer a crispier outside, broil the meatballs for the last 2 minutes of cooking but watch closely to avoid burning.
- Use fresh herbs for the best flavor, but dried herbs can be used in half the quantity if necessary.
