4-Ingredient Baked Chicken Meatballs

baked chicken meatballs on cookie sheet.

4-Ingredient Baked Chicken Meatballs

With just four simple and affordable ingredients, you can make tender Baked Chicken Meatballs to share with the kids. Bonus: You can tuck a veggie into the mix, and they are perfect to batch-cook and stash in the freezer!

Course Dinner

Cuisine Italian

Prep Time 10

Cook Time 24

Total Time 34

Servings (Makes 16 meatballs)

Calories 157kcal

Author Amy Palanjian

Equipment

Ingredients

1 pound ground chicken
⅔ cup Italian-flavored bread crumbs
½ cup shredded carrots (optional)
½ cup shredded Parmesan
1 egg

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray.
In a medium bowl, mix the ingredients together with clean hands. Use a tablespoon measuring spoon to measure out 2-tablespoon-size meatballs. Roll into balls and place on the prepared baking sheet.
Bake for 24-26 minutes or until golden brown and cooked through.
(You can also make them smaller as 1-tablespoon balls and bake for 20-22 minutes.)
Serve warm or set aside to cool and freeze.

Notes

Let them cool fully and store in an airtight container in the fridge for up to 5 days. Or freeze in a freezer bag for up to 6 months. Thaw overnight in the fridge, simmer in tomato sauce to warm, or warm in 15 to 30-second increments in the microwave.
Use store-bought ground chicken to make this easy.
I prefer the thinner texture from grating a whole carrot on a box grater.
Serve with Marinara Sauce, Pesto, Cheese Sauce or a side of ketchup or any other favorite dip.
Dice for older babies or younger toddlers as needed.
Gluten-free: Use gluten-free bread crumbs if needed.
Dairy-free: Use vegan Parmesan cheese.
Egg-free: Omit the egg and add 1 tablespoon milk.

Nutrition