Baked Chicken Meatballs with Cheddar and Parmesan Recipe
This Baked Chicken Meatball recipe offers a delicious and healthier twist on classic meatballs by using ground chicken and a blend of cheeses and spices. Baked to perfection in the oven, these juicy meatballs are easy to prepare and perfect for family dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 28-30 minutes
- Yield: Approximately 20-24 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Meatball Ingredients
- 2 pounds ground chicken
- 3 ounces shredded cheddar cheese
- ⅓ cup finely grated Parmesan cheese
- 1 teaspoon granulated garlic
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) and allow it to fully preheat to ensure even cooking of the meatballs.
- Mix ingredients: In a large bowl, combine the ground chicken, shredded cheddar cheese, grated Parmesan cheese, granulated garlic, sea salt, and black pepper. Gently mix with your hands until all ingredients are evenly incorporated, being careful not to overwork the meat to keep the texture tender.
- Portion the meatballs: Using a cookie scoop or your hands, portion the mixture into evenly sized meatballs. Place them on a baking sheet lined with parchment paper, spacing them about 1 to 2 inches apart to allow even heat circulation.
- Bake: Bake the meatballs in the preheated oven for 18 to 20 minutes or until they reach an internal temperature of 160°F (71°C), ensuring they are fully cooked through.
- Rest and serve: Remove the meatballs from the oven and let them rest for 5 minutes. This resting period allows the juices to redistribute, keeping the meatballs moist and flavorful before serving.
Notes
- Make sure not to overmix the meat mixture to keep the meatballs tender.
- Using a meat thermometer ensures the meatballs are cooked safely and prevents drying them out.
- These meatballs pair well with marinara sauce and pasta or can be used in sandwiches.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
