“Easy Bake” Chicken Meatballs

I love any meal that I can bake, you prepare the ingredients, throw it in the oven – done – no muss no fuss on the stove top! Now granted, served with sauce over pasta this recipe will require some stove-stop action, but it’s minimal.

I used to make “chicken balls” in a pan, basically lightly fried – until I discovered these. They are tasty, moist, easy to make and flexible in terms of ingredients which is a key parameter in becoming a staple “go to” type of dinner.

Can I use ground turkey? short answer is sure – but I have not tried it. I personally prefer ground chicken (and the kind with a little more fat not all breast meat) as tastier and less dry. I have, however, tried this recipe 50/50 ground chicken/ground pork – and that is quite tasty! I tend to stick to all chicken though, so I am not left with odd amounts of chicken or pork in the refrigerator, but it’s an option if you ever feel like it.

Also, yes, I should make my own sauce – but that is not a bridge I have crossed yet. So for now I caveat this recipe to be used with “your favorite pasta sauce”. I happen to like the Vesper Brother’s Arribata Sauce for a little kick! 🙂

(I did forget to take a photo of the meatballs over the pasta so I will add the pretty photo next time – but for now enjoy the recipe!)

“Easy Bake” Chicken Meatballs

Difficulty: Easy

Servings

2-3

servings

Prep time

20

minutes

Cooking time

25

minutes

This will make approximately 20 meatballs

Ingredients

• 1 pound ground chicken – higher fat content (see notes above on any substitutions)

• approx. 1/4 medium onion

• 1/2 cup plain panko breadcrumbs

• 2-3 garlic cloves

• 1 egg

• 1/2 teaspoon dried italian seasoning

• 1/4 teaspoon salt

• 1/2 teaspoon black pepper

• Olive oil (or olive oil spray)

Directions

• Preheat oven to 200C/390F (standard)
• Into a medium bowl add: 1/2 cup panko breadcrumbs, finely chopped onion (approx 1/4 cup chopped), minced or finely chopped 2-3 cloves garlic (approx 1 tablespoon chopped), 1/2 tsp dried Italian seasoning, 1/4 tsp paprika, 1/4 tsp salt, 1/2 tsp black pepper
• Add 1 lb ground chicken to the bowl and crack in 1 egg and mix well together with a large fork
• Lightly brush a baking pan with some oil. Scoop up heaped teaspoons of the mixture, roll into a ball and place on the pan. Repeat with remaining mixture – should make ~20 balls
  
  Note: Keep hands coated with oil; I keep a tiny bowl ready so I can dip my fingers in as needed
• Lightly brush or spray each ball with oil, and place in oven for 15 minutes. At 15 minutes, carefully flip the balls using tongs or a spatula. Place back in oven to finish for 10 more minutes or until lightly golden brown.
  
  Note: Depending on your pan the balls may slightly stick just gently wiggle to release
• While balls are finishing, heat your sauce of choice in a pan on the stove, when balls come out add balls to sauce and mix to coat!
  Note: You can choose to add any juices from the pan to the sauce
  
• Serve hot over pasta or any other way you choose! Enjoy! 🙂