When I’m short on time, these super-duper easy meatballs are what I make for dinner. They literally come together in minutes with a minimum of effort, cook up tender with a golden brown crust and make everyone in my house happy.
I love that these little guys can stand on their own. Not that they aren’t delicious swimming in a little tomato sauce, but you can absolutely serve them as your main course on their own with maybe some spaghetti and a simple veggie (this is the kind of night that frozen peas are made for) or a salad and call it done.
And hopefully there will be leftovers because these are delicious reheated or cold as a snack. And now in the interest of time (and the cookie basket I still have to put together—long story) I will keep this post short and sign off. Busy times!!
Easy Baked Chicken Meatballs
Makes 6 servings
Prep Time: 15 minutes; Cook Time: 25-35 minutes
1 pound ground white meat chicken
1 large egg
1/2 cup Panko or regular breadcrumbs
1/2 cup freshly grated Parmesan
2 tablespoons oil (you can use any kind)
3/4 teaspoon garlic powder (if you like you could totally use fresh minced garlic and onion— I just use the dried form to save time)
1/2 teaspoon onion powder
Pinch of salt and black pepper
1. Preheat oven to 400ºF. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
2. Place all the ingredients in a large bowl and use your hands to mix everything together. Then roll into balls and place on the prepared baking sheet. I usually get about 28-30, depending on how big I make them. Now, wash your hands really, really well!
3. Bake until entirely cooked through and golden brown, about 25-35 minutes. We like these on the well done side so that they are kind of dry—take them out closer to 25 minutes, if you want a moister meatball. Also, this recipe doubles well if you want to make a big bunch and reheat during the week.