Garlic Chicken Meatballs
Meatballs, schmeatballs. I just can’t seem to figure them out, no matter how hard I have tried! I’m an embarrassment to my Italian family. See, my grandma makes them the best of all. My mom makes them pretty good. And then there is me. My husband always looks slightly disappointed after he takes a bite of my meatballs.
I don’t know why, I mean, I use the exact same recipe as they use, I just can’t master it! Hopefully I will get better in time. Or perhaps if and when we have a daughter, that will automatically bump me up a notch? Maybe? No?
Until then, I will continue to try to find a meatball recipe I am happy with! We decided to have some spaghetti one night a few weeks ago and all I had in the fridge was ground chicken, so I made chicken meatballs. The key to making these meatballs taste good is lots of flavor and seasoning. I made these extra garlicky. You can never have enough garlic, I say! Though, if you are one of those that doesn’t like it, you can cut it down. I used dried herbs since I didn’t have fresh (either or would be fine), but they are necessary in this recipe. And instead of frying them in oil, I broiled them in the oven so they are nice and lean. They were also done in under 30 minutes!
Now, I recommend cooking your meatballs in tomato sauce for a little bit. I love the flavor they add to my sauce so after I get mine just cooked, I toss them into my sauce for a good 20-30 minutes. You can eat these with your favorite pasta or they would also be perfect for meatball subs! I ate mine over some spinach pasta.
Garlic Chicken Meatballs
Yield: About 16 meatballs
Prep Time: 10 minutes
Cook Time: 20 minutes
- 1 pound ground chicken breast
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- Set oven to Broil. Spray a cookie sheet with non-stick spray.
- In a large bowl, combine all of the ingredients together using your hands or a large spoon. Mix until thoroughly combined. Then roll the mixture into 1-1 1/2-inch balls and place onto the cookie sheet.
- Place under the broiler and cook for about 10 minutes. Remove and turn each meatball over. Continue cooking for another 5-10 minutes or until the meatballs are cooked through and turn golden.
- Recommended: After the meatballs are just about fully cooked, I like to add mine to a pot of sauce and let them simmer in the sauce. It adds flavor to the sauce and meatballs! I simmer mine in the sauce for a good 30 minutes or so.
Nutrition (per meatball; does not include pasta or sauce): Calories: 58.4; Fat: 1.5g; Carbs: 1.9g; Protein: 8.4g; Sugars: 0g; WW Points Plus: 1