Meatballs are a favorite around here. They are not only versatile , but they scream Sunday comfort food. My Slow Cooker Gluten Free Turkey Meatballs are a hit on the blog so I thought why not hit you with an even easier version.  I recently discovered how yummy and delicious ground chicken can be.  I admit I never really used it until I made these meatballs.  In my opinion it’s better than ground turkey. These Easy Lean Chicken Meatballs are going to be a regular in my freezer. I just know it.

How to Make Chicken Meatballs

My favorite thing about this recipe is the fact that I don’t need fresh veggies to prepare it.  Necessity really is the mother of invention because this recipe came about because I didn’t feel like going to the store on Superbowl Sunday. It’s very important that you use seasoned breadcrumbs, do not over mix and do not overcook 15 minutes was the perfect amount of time for these small meatballs in my oven. If your oven runs hot, be sure to check them. You want a nice fluffy soft meatball; not a dry dense golf ball.

I really hope you make these Easy Lean Chicken Meatballs. They truly are one of my very favorite dishes as of late. Tag me on Instagram @freshfitkitchen if you make them!

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Easy Lean Chicken Meatballs

Easy Lean Chicken Meatballs can be used in a variety of dishes. These high protein lean meatballs are perfect as an appetizer or with your favorite marinara for spaghetti and meatballs. Make a large batch and freeze them for easy and delicious meals throughout your week.

Course Main Course

Cuisine Italian

Keyword Chicken meatballs, meatballs

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Ingredients

• 1 lb. Lean Ground Chicken
• 1/2 cup Seasoned Panko Bread Crumbs
• 1/2 cup Peccorino Romano Cheese Grated
• 2 tbsp. Olive Oil
• 1 large egg
• 1 tsp. Garlic Powder
• 2 tbsp. Dried Minced Onion You'll find this on the spice Aisle.

Instructions

1. Mix the chicken together with all the other ingredients. Do not overmix. You want tender meatballs.
   

2. Line a sheet with parchment paper and preheat an oven to 425 degrees.
   

3. Drizzle the parchment with some olive oil.  Roll the meatballs into small one inch balls. I used a small cookie scoop to portion everything out. You'll get about 30 meatballs this way.
   

4. Place the meatballs on the cookie sheet and bake for 15 minutes, turning halfway through cooking. The meatballs should get nice and golden as shown.
   

5. If you're going to freeze these for a later use lay them out on a clean cookie sheet lined with parchment and freeze after cooking. Place them in a zip top bag and store in the freezer. The day before you want to cook them, put them in the fridge to thaw. The next day toss them with your favorite sauce or just enjoy them on their own.
   

Recipe Notes

Recipe was adapted from Pinch of Yum.

Gluten Free: You could sub in gluten free quick cooking oats or almond flour for the bread crumbs. If you do this add in 1/2 tsp. each of dried basil and oregano. The seasoned breadcrumbs help flavor the meatballs and since the almond flour isn't seasoned, you won't have that benefit.

Other Protein Options: You could use lean ground beef or turkey for these if you prefer it. We just personally love ground chicken.