As usual today I will present a new recipe of Easy Baked Chicken Meatballs are a totally own family favorite! You’ll love how easy they come collectively. They may be eaten plain or served up in classics like spaghetti and meatballs and meatball subs.
Ingredients
1 to 1 1/2 pounds ground chicken
3/4 cup plain dried bread crumbs
1/2 cup freshly grated parmesan cheese
2 cloves garlic minced
2 teaspoons dried basil
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1 to 2 tablespoons extra virgin olive oil (optional)
1 large egg
2 tablespoons Worcestershire sauce
2 tablespoons milk
Instructions
Preheat oven to 400 degrees. Lightly spray a 9 x 13 pan or baking sheet with nonstick cooking spray.
In a large mixing bowl combine ground chicken, bread crumbs, parmesan, garlic, basil, salt, and red pepper flakes. Add in milk, egg, olive oil, and Worcestershire sauce. Mix thoroughly until ingredients are evenly distributed.
Shape into 1 to 1.5 inch balls. Whatever size you choose, they should all be roughly the same size for even cooking.
Bake for 25 -30 minutes. For extra crispy add another 15 minutes.
Notes
SERVING SIZE: This recipe makes 18 meatballs which will serve 4 to 5 people.
FREEZER INSTRUCTIONS: These meatballs can be frozen. Place on a baking sheet after forming into meatballs and place in the freezer to freeze. Once frozen, remove from the baking sheet and transfer to a resealable plastic bag for longer-term storage. They will stay good in the fridge for 1 to 3 months.
LEFTOVER AND REHEATING INSTRUCTIONS: Store in an airtight container or plastic bag in the refrigerator. Will stay good for 5 days, and up to 7 if your ground chicken was fresh and recently purchased.
Nutrition
Calories: 80kcal | Carbohydrates: 4g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 220mg | Potassium: 178mg | Vitamin A: 60IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 1.1mg
Ingredients
1 to 1 1/2 pounds ground chicken
3/4 cup plain dried bread crumbs
1/2 cup freshly grated parmesan cheese
2 cloves garlic minced
2 teaspoons dried basil
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1 to 2 tablespoons extra virgin olive oil (optional)
1 large egg
2 tablespoons Worcestershire sauce
2 tablespoons milk
Instructions
Preheat oven to 400 degrees. Lightly spray a 9 x 13 pan or baking sheet with nonstick cooking spray.
In a large mixing bowl combine ground chicken, bread crumbs, parmesan, garlic, basil, salt, and red pepper flakes. Add in milk, egg, olive oil, and Worcestershire sauce. Mix thoroughly until ingredients are evenly distributed.
Shape into 1 to 1.5 inch balls. Whatever size you choose, they should all be roughly the same size for even cooking.
Bake for 25 -30 minutes. For extra crispy add another 15 minutes.
Notes
SERVING SIZE: This recipe makes 18 meatballs which will serve 4 to 5 people.
FREEZER INSTRUCTIONS: These meatballs can be frozen. Place on a baking sheet after forming into meatballs and place in the freezer to freeze. Once frozen, remove from the baking sheet and transfer to a resealable plastic bag for longer-term storage. They will stay good in the fridge for 1 to 3 months.
LEFTOVER AND REHEATING INSTRUCTIONS: Store in an airtight container or plastic bag in the refrigerator. Will stay good for 5 days, and up to 7 if your ground chicken was fresh and recently purchased.
Nutrition
Calories: 80kcal | Carbohydrates: 4g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 220mg | Potassium: 178mg | Vitamin A: 60IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 1.1mg
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