Go-To Chicken Meatballs

There is no reason in my mind that you should ever buy meatballs. Meatballs are one of the easiest, most customizable foods to make. They take almost no time to make and they are tasty! They are impressive at parties as little appetizers, go in any sauce, keep in the fridge and satisfying in your mouth. They aren’t just for pasta either. You can put them in curries, on salads, pop toothpicks in them and line them on a plate when people come over, put them on a hoogie roll….really anything that you can think of.

Subbing chicken for beef is the healthiest way to go and remains juicy. I prefer this over turkey honestly. Its super light and works on its own and with other seasonings and sauces.


  • 1 1/4 pound ground chicken
  • 3/4 cup panko bread crumbs
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

To Make:

Preheat oven at 450 degrees F. Line backing sheet with parchment paper and set to the side. Mix all of the ingredients EXCEPT the chicken together in a mixing bowl. You leave the chicken out because you don’t want to over work the meat. When you over kneed meat it becomes dry and tough. Once all of the ingredients are mixed together then kneed in the meat until all of it is incorporated together.

Grab your pan that you have placed the parchment paper on. Wetting your hands with either a little bit of water or oil, roll the mixture into table spoon sized balls and place on parchment. These are not going to expand so they can be closer together. Make sure that they are all close to the same size so that they cook evenly.

Place pan on the middle rack of the oven and bake for 20-25 minutes until they are golden brown on the top. If you are putting them into a sauce or intend to cook again, lean towards to the 20 minute side so they dont over cook or loose moisture.

Serve however you like! See? You will never buy a pre-made meatball again!

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