Oven-baked chicken meatballs go well with any meal.
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 4
Calories 346, total fat 18 G., saturated fats 7 G., proteins 31 G., carbohydrates 16 G., fiber 1 G., cholesterol 163 mg, sodium 446 mg, sugar 2 G.
Serving size: 1 of 4
Calories 346, total fat 18 G., saturated fats 7 G., proteins 31 G., carbohydrates 16 G., fiber 1 G., cholesterol 163 mg, sodium 446 mg, sugar 2 G.
If you're looking for simple chicken meatballs that cook quickly and pair well with a variety of dishes, this recipe is perfect! The egg and breadcrumbs help bind the chicken well, while the ricotta and whole milk ensure juiciness. While you can use ground chicken breast (white meat only) for this recipe, regular ground chicken is better. It's richer, and the meatballs won't dry out in the oven. Serve them over pasta, mixed with tomato sauce, in sandwiches with melted cheese, or simply with a salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of minced chicken
- 2/3 cup breadcrumbs
- 1/4 cup whole milk
- 1/4 cup finely grated Parmesan (about 60 g)
- 1/4 cup chopped fresh parsley (about 2 tablespoons)
- 1/4 cup whole milk ricotta
- 2 tsp dried Italian seasoning
- 1 large egg, lightly beaten
- Olive oil cooking spray
We recommend
Recipes with similar ingredients: minced chicken, breadcrumbs, milk, Parmesan cheese, parsley, ricotta cheese, Italian seasonings, eggs
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat to 220°C. Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, breadcrumbs, milk, Parmesan, parsley, ricotta, Italian seasoning, 1 1/4 teaspoons salt, and a few grinds of black pepper until smooth.
- Roll the mixture into 16 meatballs (about 3 tablespoons per each). Transfer to the prepared baking sheet and lightly spray with cooking spray. Bake until the meatballs are golden brown and cooked through (internal temperature should reach 165°F/74°C), 22–25 minutes.
Note
To freeze cooked meatballs for later, let them cool to room temperature, then arrange them in a single layer on a baking sheet or large plate and freeze for at least 30 minutes. Transfer the frozen meatballs to a zip-lock freezer bag or container and freeze for up to 6 months. Reheat the frozen meatballs in the microwave or in a frying pan with a little tomato sauce.
Author of the recipe - Amanda Neal is a chef and food writer based in New York City.
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