Description
These juicy and flavorful baked chicken meatballs are easy to make and perfect for meal prep! Serve them on their own or pair them with a zesty homemade chimichurri sauce for extra flavor.
Ingredients
Units
Scale
- 1 1/2 pounds ground chicken
- 1 large egg
- 1/2 small onion, finely chopped
- 1/4 cup almond flour
- 1/4 cup finely grated parmesan cheese
- 1/4 cup fresh parsley, roughly chopped
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried oregano
- Optional: Serve with chimichurri sauce
Instructions
- Preheat & Prep:
- Preheat oven to 400°F (200°C).
- Line a rimmed baking sheet with parchment paper.
- Mix Ingredients:
- In a medium bowl, combine ground chicken, egg, onion, almond flour, parmesan, parsley, garlic, salt, pepper, and oregano.
- Mix well using your hands until evenly combined.
- Form Meatballs:
- Use a medium cookie scoop or measure 1 ½ tablespoons of the mixture.
- Roll into about 30 meatballs.
- Bake:
- Place meatballs on the prepared baking sheet.
- Bake for 20-22 minutes until lightly browned and cooked through (internal temp of 165°F).
- Avoid overbaking to keep them juicy.
- Serve:
- Enjoy as-is or serve with chimichurri sauce for extra flavor!
Notes
- Make-Ahead: Store cooked meatballs in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Substitutions: Use breadcrumbs instead of almond flour, or try ground turkey for a variation.
- Serving Suggestions: Serve with pasta, salad, or as a protein-packed snack.
Nutrition
- Serving Size: 5 meatballs
- Calories: 220 kcal
- Sugar: 1g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg