Baked Chicken Meatballs with Parmesan and Rosemary

Are you searching for a delicious and wholesome dish that will please everyone at the dinner table? Look no further! These Baked Chicken Meatballs with Parmesan and Rosemary are not only easy to make, but they are also packed with flavor and nutrition. Whether served over pasta, in a sub, or enjoyed on their own, these meatballs are a crowd-pleaser that you’ll want to make again and again.

Top Reasons to Make Baked Chicken Meatballs with Parmesan and Rosemary

• Flavorful Ingredients: The combination of garlic, rosemary, and Parmesan creates a savory flavor profile that elevates these meatballs to gourmet status.
• Healthy Option: Using ground chicken makes these meatballs lower in fat compared to traditional beef or pork meatballs, giving you a guilt-free option.
• Versatile Meal: These meatballs can be paired with a variety of sides, from pasta to salads, making them perfect for any occasion.
• Easy to Prepare: With just a few simple steps, you can whip up a batch of delicious meatballs that are sure to impress.
• Perfect for Meal Prep: These meatballs freeze well, making them an ideal choice for busy weekdays or unexpected guests.

Gather These Ingredients

• 1 lb ground chicken: The star of our meatballs; lean and flavorful.
• 1 cup breadcrumbs: Use gluten-free breadcrumbs if needed for a gluten-free option.
• 1 egg: Acts as a binder to hold the meatballs together.
• 1/2 cup grated Parmesan: Adds a rich, cheesy flavor that pairs beautifully with the herbs.
• 3 garlic cloves, minced: Fresh garlic infuses the meatballs with an irresistible aroma.
• 1 tsp fresh rosemary, chopped: Fresh herbs bring a vibrant flavor; substitute with 1/3 tsp of dried rosemary if needed.
• 1 tsp oregano: A classic herb that complements the other flavors.
• 1/2 tsp crushed red pepper: Adds a hint of heat; adjust to your preference.
• 1 tsp sea salt: Essential for enhancing all the flavors.
• 1/2 tsp freshly cracked pepper: For a touch of warmth.

Recommended Tools

• Mixing Bowl: For combining all your ingredients smoothly.
• Baking Sheet: A non-stick or lined sheet works best for easy cleanup.
• Spoon or Ice Cream Scoop: For portioning out the meatballs evenly.
• Meat Thermometer: To ensure your meatballs are cooked through.

Build Baked Chicken Meatballs with Parmesan and Rosemary Step by Step

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures that your meatballs will cook evenly and develop a beautiful golden-brown crust.

Step 2: Combine Ingredients

In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, grated Parmesan, minced garlic, chopped rosemary, oregano, crushed red pepper, sea salt, and freshly cracked pepper. Mix until just combined, being careful not to overwork the mixture.

Step 3: Shape the Meatballs

Using your hands or a spoon, form the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on the baking sheet, ensuring they are spaced evenly apart for even cooking.

Step 4: Bake the Meatballs

Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the meatballs are golden brown and cooked through. You can check for doneness with a meat thermometer; they should reach an internal temperature of 165°F (74°C).

Step 5: Serve and Enjoy

Once baked, remove the meatballs from the oven and let them rest for a few minutes. Serve them warm with your favorite sauce, over pasta, or as an appetizer. Enjoy the delightful flavors of Baked Chicken Meatballs with Parmesan and Rosemary!

Fresh Takes Through the Year

• Add spinach or kale to the mixture for an extra nutritional boost.
• Substitute the Parmesan with feta for a Mediterranean twist.
• Mix in sun-dried tomatoes or olives for a burst of flavor.
• Experiment with different herbs, such as basil or thyme, depending on the season.

Common Errors (and Fixes)

• Meatballs falling apart: Ensure you use enough breadcrumbs and egg as binders. If they still fall apart, add a bit more breadcrumbs to the mixture.
• Overcooked meatballs: Keep an eye on your meatballs and check their internal temperature to avoid dryness.
• Under-seasoned meatballs: Taste the mixture before baking; adjust seasoning as needed to ensure robust flavor.
• Uneven cooking: Make sure your meatballs are of uniform size for even baking.

Storage & Reheat Guide

You can store leftover Baked Chicken Meatballs with Parmesan and Rosemary in an airtight container in the refrigerator for up to 4 days. To freeze, place the cooled meatballs in a freezer-safe bag or container, where they can last for up to 3 months. When ready to enjoy, reheat in the oven at 350°F (175°C) until warmed through, or microwave them on a microwave-safe plate until hot. Enjoy them as they are or toss them in your favorite sauce!

Baked Chicken Meatballs with Parmesan and Rosemary Q&A

Can I use lean ground turkey instead of chicken?

Yes, lean ground turkey is a great substitute for ground chicken and will yield similar results in flavor and texture.

Can I make the meatballs ahead of time?

Absolutely! You can prepare the meatball mixture a day in advance and refrigerate it until you’re ready to bake. Just remember to allow it to come to room temperature before cooking.

What can I serve with these meatballs?

These meatballs pair well with spaghetti, in a sub sandwich, or even served over a fresh salad for a lighter meal. They are incredibly versatile!

Can I bake them instead of frying?

Yes! Baking is not only healthier but also results in a deliciously tender meatball without the mess of frying. This recipe is designed for baking.

Wrap-Up

Baked Chicken Meatballs with Parmesan and Rosemary are a fantastic addition to your recipe repertoire. The combination of lean protein, aromatic herbs, and cheesy goodness makes these meatballs a hit for any meal. Whether you enjoy them fresh out of the oven, paired with a delicious sauce, or as part of a meal prep, these meatballs deliver both flavor and satisfaction. So gather your ingredients, follow the steps, and prepare to impress your family and friends with this delightful dish!

Baked Chicken Meatballs with Parmesan and Rosemary

These Baked Chicken Meatballs are packed with flavor and nutrition, perfect for any meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Meatballs:

• 1 lb ground chicken
• 1 cup breadcrumbs gluten-free if needed
• 1 piece egg
• 1/2 cup grated Parmesan
• 3 cloves garlic minced
• 1 tsp fresh rosemary chopped
• 1 tsp oregano
• 1/2 tsp crushed red pepper
• 1 tsp sea salt
• 1/2 tsp freshly cracked pepper

Equipment

• Mixing bowl
• Baking sheet
• Spoon or Ice Cream Scoop
• Meat thermometer

Method

 

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) to ensure even cooking.
2. Step 2: In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, grated Parmesan, minced garlic, chopped rosemary, oregano, crushed red pepper, sea salt, and freshly cracked pepper. Mix until just combined.
3. Step 3: Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet.
4. Step 4: Bake the meatballs for 20-25 minutes, until golden brown and cooked through (165°F internal temperature).
5. Step 5: Remove from the oven, let rest for a few minutes, and serve warm.

Notes

• These meatballs freeze well for up to 3 months.
• Use lean ground turkey as an alternative to chicken.
• Add spinach or kale for extra nutrition.