Baked Chicken Meatballs with Parmesan and Rosemary
Juicy baked chicken meatballs flavored with parmesan, garlic, and rosemary for a quick crowd-pleasing meal.
Servings: 21 meatballs
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs gluten free if needed
- 1 large egg
- 1/3 cup grated Parmesan
- 3 cloves garlic minced
- 1 tsp fresh rosemary chopped (use 1/2 tsp if using dried)
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a medium mixing bowl, whisk the egg until smooth.
- Add the ground chicken, breadcrumbs, grated Parmesan, minced garlic, chopped rosemary (or 1/2 tsp dried), oregano, crushed red pepper, sea salt, and black pepper to the bowl.
- Mix gently but thoroughly with your hands or a spoon until the ingredients are evenly combined; avoid overworking the meat.
- Lightly oil your hands and shape the mixture into 21 evenly sized meatballs, placing them on the prepared baking sheet about 1 inch apart.
- Bake for 18–22 minutes, until the meatballs are golden and an instant-read thermometer inserted into the center reads 165°F (74°C).
- Serve hot over pasta, with sauce, or as an appetizer with toothpicks.
Equipment
- Mixing Bowl
- Measuring Cups and Spoons
- Baking Sheet
- parchment paper or cooking spray
- measuring cup for breadcrumbs
- Instant-read thermometer
Notes
- You can simmer meatballs in marinara for 20–25 minutes instead of baking.
- Brown them 2–3 minutes per side before adding to sauce for extra color.
- Check internal temperature around 17–18 minutes to avoid overcooking.
- Freeze cooked or uncooked meatballs after flash-freezing to prevent sticking.
- You can form meatballs a day ahead and refrigerate before baking.