Ground Chicken Meatballs
Meatballs are a simple and versatile version of protein that can be added to salads, wraps, pastas, and bowls. This particular recipe has enough flavor that it is delicious, but has a neutral enough flavor pallet that it can be served with basically anything. It is so nice to have a prepared protein that isn’t a flavorless chicken breast in the refrigerator. The other benefit is once they are cooked and placed in the fridge, you don’t need to reheat them.
In this image, the meatballs are served with orzo & goat cheese and my Cucumber & Tomato Salad.
I like to make a batch of these meatballs then serve them with rice and a teriyaki sauce, in a mediterranean wrap, with marinara and pasta, and then on top of a greek salad. However, you can use them in anything you want.
The key to meatballs cooking correctly is ensuring that all of the meatballs are the same size. I do this by using a cookie scoop. The one I used for this recipe is about 2 tbsp. If you don’t have a cookie scoop, you can use a measuring cup or measuring spoon to portion out the meatballs. At the end of the day, it doesn’t matter how big the meatballs are, as long as they are all the same size and you make sure they are thoroughly cooked!
Happy Cooking!
RECIPE CARD
MAKES: 24 meatballs
TIME TO BAKE: 20 minutes
INGREDIENTS:
2lb ground chicken
1 yellow onion (thinly diced)
1 tsp garlic powder
1 tsp cumin
1 tbsp oregano
2 tsp parsley
½ cup parmesan
1 egg
INSTRUCTIONS:
Pre-heat oven to 400F.
In a large bowl, combine all ingredients.
Using a cookie scoop, create the meatballs.
Place meatballs on a baking sheet.
Bake meatballs for 20 minutes, or until internal temperature reaches 165F or above.
Once cooled, place in refrigerator for up to 3-4 days.
