Juicy Baked Chicken Meatballs
Baked chicken meatballs are juicy, super easy to make, super tasty! These are healthy compared to meatballs cooked on skillet with loads of oil.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 30 meatballs (cocktail meatballs)
Ingredients
1 pound ground chicken
1 medium yellow onion, grated
1 teaspoon garlic, minced
1 tablespoon parsley, fine chopped
1 egg
1 teaspoon Italian seasoning
1 teaspoon cayenne pepper
1 teaspoon salt (adjust to taste)
1 teaspoon cracked pepper (adjust to taste)
1 cup panko breadcrumbs
½ cup Parmesan cheese, freshly grated
Olive oil to spray
Instructions
Pre-heat oven at 400°F.
Into a bowl add ground chicken, grated onion directly into the bowl, minced garlic, parsley, egg, Italian seasoning, cayenne pepper, salt and pepper to taste, panko breadcrumbs and freshly grated parmesan cheese.
Use your hands or a spatula to mix everything. DO NOT OVER WORK MEAT. It will result in dry meatballs. Mix until ingredients just gets blended.
Using a small scoop or tablespoon portion out meatballs. Gently roll or shape meatballs.
Spray baking tray with olive oil. Place meatballs directly on greased baking tray or use a wire rack (greased well) to arrange meatballs.
For more details and useful tips click on detailed recipe link shared below.
Detailed Recipe Link -
Place meatballs ½ to 1 inch apart.
Generously spray olive oil on top of all meatballs.
Bake in pre-heated oven at 400°F for 18 to 20 minutes or until meatballs are browned and cooked.
Tip: don’t overcook meatballs. Remove from oven as soon as you see meatballs are beginning to brown. You want meatballs to be juicy and soft. Over cooking or even leaving it for 2 to 3 minutes in oven once cooked will tend to dry meatballs.
Allow meatballs to rest for 3 to 5 minutes. Sprinkle with fresh parsley and parmesan cheese powder. Serve immediately.
Baked chicken meatballs can be served with anything! As appetizer with a sauce on side, as main stirred with spaghetti or any of your favorite pasta.
7 MEATBALL RECIPES for Appetizers, Holidays, or Game Day
7 MEATBALL RECIPES for Appetizers, Holidays, or Game Day
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Ina Garten's Roasted Italian Meatballs | Barefoot Contessa | Food Network
Ina makes her delicious sirloin, pork and veal meatballs and serves them over a creamy parmesan polenta!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Roasted Italian Meatballs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Active: 20 min
Yield: 10 servings (30 to 32 meatballs)
Ingredients
1 pound ground sirloin
1/2 pound ground pork
1/2 pound ground veal
1 3/4 cups dry seasoned bread crumbs
1/2 cup freshly ground Italian Pecorino cheese (2 ounces)
1/2 cup freshly ground Italian Parmesan cheese (2 ounces), plus extra for serving
2 garlic cloves, minced
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
2 extra-large eggs, lightly beaten
3/4 cup dry red wine, such as Chianti
1/4 cup good olive oil
2 (32-ounce) jars good marinara sauce, such as Rao's
Creamy Parmesan Polenta (recipe follows) or cooked spaghetti, for serving
Creamy Parmesan Polenta:
4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/2 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter
Directions
Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
Creamy Parmesan Polenta:
Yield: 6 servings
Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
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Ina Garten's Roasted Italian Meatballs | Barefoot Contessa | Food Network
Party Meatballs 4 Ways
Here is what you'll need!
Barbecue Onion Meatballs
Servings: 40
INGREDIENTS
Meatballs
1 pound ground beef
1 pound ground pork
1 cup panko bread crumbs
½ cup onion, finely minced
¼ cup parsley, finely chopped
2 cloves garlic, minced
2 eggs
Kosher salt, to taste
Pepper, to taste
Barbecue Onion Sauce
½ cup onion, finely minced
4 garlic cloves, minced
½ cup apple cider vinegar
1 cup ketchup
2 tablespoons tomato paste
1 tablespoon mustard
2 tablespoons Worcestershire sauce
½ cup, honey
¼ cup brown sugar
Salt, to taste
Pepper, to taste
Fried onions, to serve
PREPARATION
1. Preheat oven to 425°F (220°C).
2. In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
3. Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
4. Bake meatballs for 15 minutes, until golden brown. Set aside.
5. Add oil to a pan on medium-high heat, and cook onions and garlic until they are deeply caramelized.
6. Add in the cider vinegar, ketchup, tomato paste, mustard, 7. Worcestershire, honey, brown sugar, salt, and pepper, stir, and bring to a simmer. About 5 minutes.
8. Add the cooked meatballs and coat them with the sauce.
9. Sprinkle with the fried onions, poke with toothpicks, and serve!
Inspired by:
Meatballs
Sauce
---
Teriyaki Meatballs
Servings: 40
INGREDIENTS
Meatballs
1 pound ground beef
1 pound ground pork
1 cup panko bread crumbs
½ cup onion, finely minced
¼ cup parsley, finely chopped
2 cloves garlic, minced
2 eggs
Kosher salt, to taste
Pepper, to taste
Teriyaki Sauce
½ cup mirin
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 cup soy sauce
½ cup sugar
Sesame seeds, to serve
Scallions, chopped, to serve
PREPARATION
1. Preheat oven to 425°F (220°C).
2. In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
3. Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
4. Bake meatballs for 15 minutes, until golden brown. Set aside.
5. In a pan on medium high heat, add the mirin, garlic, ginger, soy sauce, and sugar. Stir the mixture and bring to a simmer for 5 minutes.
6. Add the meatballs and coat them with the sauce.
7. Sprinkle with the sesame seeds and scallions, poke with toothpicks, and serve!
Inspired by:
Meatballs
Sauce
---
Marinara Meatballs
Servings: 40
INGREDIENTS
Meatballs
1 pound ground beef
1 pound ground pork
1 cup panko bread crumbs
½ cup onion, finely minced
¼ cup parsley, finely chopped
2 cloves garlic, minced
2 eggs
Kosher salt, to taste
Pepper, to taste
Marinara Sauce
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon red pepper flakes
⅓ cup tomato paste
2 cups pureed tomatoes
Grated Parmesan, to serve
PREPARATION
1. Preheat oven to 425°F (220°C).
2. In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
3. Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
4. Bake meatballs for 15 minutes, until golden brown. Set aside.
5. Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
6. Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and pureed tomatoes.
7. Stir the mixture and bring to a simmer for 5 minutes.
Add the meatballs and coat them with the sauce.
8. Sprinkle with Parmesan cheese, poke with toothpicks, and serve!