Baked Chicken Parmesan Meatballs
Lean ground chicken meatballs baked with parmesan, garlic, and Italian herbs, make once and enjoy over the week from fridge or freezer with classic marinara notes.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 200°C (400°F) and line a medium baking tray with parchment, brush lightly with olive oil. In a large bowl, combine ground chicken, parmesan, egg white, tomato paste, parsley, oregano, basil, grated garlic, onion powder, salt, pepper, and chili flakes. Mix gently with hands until just combined, avoiding overworking. Scoop and roll into 12 evenly-sized meatballs (roughly 38g each) and space evenly on the tray.
Bake
Place tray in preheated oven at 200°C for 18–20 minutes, rotating tray once halfway through, until meatballs are golden and internal temperature reaches 74°C (165°F). Cool fully on the tray.
Portion and plate
Divide cooled meatballs into 2 airtight containers or freezer bags (6 meatballs per portion). Refrigerate up to 4 days or freeze up to 60 days. To serve, reheat 6 meatballs at 180°C for 6 minutes from fridge or 12–15 minutes from frozen, then plate with cherry tomatoes, rocket, or yogurt dip on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.