Garlic Herb Chicken Meatballs

• 1 pound ground chicken
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, combine ground chicken, garlic, Parmesan, breadcrumbs, parsley, basil, oregano, egg, salt, and pepper. Mix gently until just combined.
3. 3 Form mixture into 12 even-sized meatballs.
4. 4 Heat olive oil in an oven-safe skillet over medium heat. Brown meatballs on all sides.
5. 5 Transfer skillet to the preheated oven and bake for 15-20 minutes, or until meatballs are cooked through.
6. 6 Serve hot with your favorite dipping sauce.

Equipment

• Oven-safe skillet
• Baking sheet

Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Substitute ground turkey for a leaner option.

Substitutions

• Use panko breadcrumbs for a lighter texture.
• Replace fresh herbs with an additional teaspoon of dried herbs if needed.

Pairings

• Perfect as an appetizer with toothpicks and a dipping sauce.
• Great addition to a sub sandwich.

Nutrition

Tips

• For extra flavor, soak the breadcrumbs in a little milk for 5 minutes before mixing.
• These meatballs freeze well for up to 3 months. Thaw overnight in the fridge before reheating.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw in the fridge and cook from frozen.

Serving Suggestions

• Serve with a side of zesty marinara sauce or creamy tzatziki.
• Pair with crusty bread for a complete meal.

FAQ