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- 1 lb (450g) ground chicken - 2 cloves garlic, finely minced - 1/4 cup fresh parsley, chopped - 1/4 cup fresh basil, chopped - 1/2 cup plain breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1 tablespoon olive oil (for drizzling) - Marinara sauce (for serving) These ingredients combine to create a dish that’s full of flavor. The ground chicken serves as a great base. Garlic adds a punch, while herbs like parsley and basil bring freshness. You will find that breadcrumbs help bind the meatballs. Parmesan cheese adds a nice cheesy touch, making every bite rich. - Red pepper flakes for heat - Chopped sun-dried tomatoes for sweetness - Zucchini or spinach for added veggies - Different herbs like thyme or rosemary Feel free to mix and match here. Adding red pepper flakes can spice things up. If you like a touch of sweetness, sun-dried tomatoes work well. You can sneak in some veggies like zucchini or spinach for extra nutrition. Each serving (1/4 of the recipe) has about: - Calories: 300 - Protein: 25g - Carbohydrates: 18g - Fat: 15g - Fiber: 1g These meatballs are a balanced choice for a meal. They are high in protein and have a good mix of carbs and fats. Enjoy them with marinara sauce, and you’ll have a delicious dish that won’t break your diet. Each bite brings you closer to a healthy, tasty meal. {{ingredient_image_2}} Start by gathering your ingredients. You need: - 1 lb ground chicken - 2 cloves garlic, finely minced - 1/4 cup fresh parsley, chopped - 1/4 cup fresh basil, chopped - 1/2 cup plain breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon olive oil In a large mixing bowl, combine the ground chicken, minced garlic, parsley, basil, breadcrumbs, Parmesan cheese, egg, oregano, salt, and pepper. Use your hands or a spatula to mix gently. Be careful not to overmix. This helps keep the meatballs tender. Next, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This makes cleanup easy. Now, shape the mixture into meatballs about the size of golf balls, roughly 1.5 inches across. Place them on the baking sheet with space between each one. Drizzle olive oil over the meatballs. This adds flavor and helps them brown nicely. Bake them for 20-25 minutes. They should reach an internal temperature of 165°F (74°C) and turn golden brown outside. While the meatballs bake, heat your marinara sauce. Pour it into a small saucepan. Use medium heat and stir it occasionally. Heat until it bubbles gently. Once the meatballs are done, serve them hot with the warm marinara sauce on top. For a nice touch, garnish with extra chopped parsley or basil. Enjoy the flavors! To make tender meatballs, do not overmix the ingredients. Gently combine ground chicken, garlic, herbs, and cheese. Mix just until all items blend. This keeps the meatballs light and fluffy. Also, use fresh herbs for better flavor and moisture. A common mistake is making meatballs too large. Keep them about the size of golf balls. This helps them cook evenly. Another mistake is not checking the oven temperature. Ensure it reaches 400°F before baking. Lastly, avoid skipping the olive oil drizzle. It adds flavor and helps with browning. You only need a few tools for this recipe. A large mixing bowl is essential for combining ingredients. Use a baking sheet lined with parchment for easy cleanup. A meat thermometer helps check the meatballs' doneness. Lastly, a small saucepan warms the marinara sauce perfectly. Pro Tips Chill the Mixture: For even firmer meatballs, chill the mixture in the refrigerator for 30 minutes before shaping them. This helps the flavors meld and makes handling easier. Experiment with Herbs: Feel free to mix and match herbs to suit your taste! Try adding thyme or rosemary for a different flavor profile. Use Lean Ground Chicken: Choosing lean ground chicken will keep the meatballs moist without excess fat. Look for ground chicken labeled as 93% lean or higher. Don’t Overbake: Keep an eye on the meatballs while baking. Overbaking can lead to dry meatballs; aim for a golden brown exterior and an internal temperature of 165°F (74°C). {{image_4}} You can easily swap ground chicken for other meats. Ground turkey works well for a leaner option. If you prefer beef or pork, those will add richer flavors. Just remember, different meats may need slight changes in cooking time. Feel free to mix in different herbs to change the taste. Try thyme or rosemary for a new twist. You can also add spices like paprika for a smoky flavor. If you want, use different cheeses like feta or mozzarella. They will change the texture and taste. These meatballs pair great with pasta or crusty bread. You can serve them over rice or in a sub sandwich. Add a fresh salad on the side for some crunch. For a fun twist, use them in a meatball pizza! Enjoy experimenting with your favorite sides! To store leftover meatballs, let them cool first. Place them in an airtight container. They can stay fresh in the fridge for about three days. Make sure to label the container with the date. This helps you keep track of how long they have been stored. If you want to keep them longer, freezing is a great option. Place the cooled meatballs on a baking sheet in a single layer. Freeze them for about one hour. Once they are firm, transfer them to a freezer-safe bag. Remove as much air as possible before sealing. Frozen meatballs can last for up to three months. To reheat, you have a few easy choices. For the oven, preheat to 350°F (175°C). Place the meatballs on a baking sheet and cover them with foil. Bake for about 15-20 minutes. If you prefer the microwave, place them in a microwave-safe bowl. Heat for about one to two minutes, checking often. You want them heated through but not dry. Enjoy your meatballs just like fresh! Yes, you can use ground turkey. It works great in this recipe. Turkey has a lighter taste. This change will still keep your meatballs juicy. Just follow the same steps as with chicken. You can serve these meatballs with many tasty sides. Here are some ideas: - Pasta with marinara sauce - Crusty bread for dipping - Rice or quinoa for a healthy option - A fresh salad for a light meal Choose what you love or have on hand! To check if the meatballs are done, use a meat thermometer. Aim for an internal temperature of 165°F (74°C). The meatballs should also be golden brown outside. If you do not have a thermometer, cut one in half. It should be white inside, not pink. In this post, we explored the key ingredients for meatballs, along with their nutrition. I provided clear steps for preparing, shaping, and baking, ensuring you can make them at home. You learned tips for perfect texture and common mistakes to avoid. We also discussed variations and how to store leftovers effectively. Meatballs can be fun and tasty. Use these tips to enjoy a great meal today.

Garlic Herb Chicken Meatballs

Delicious chicken meatballs infused with garlic and fresh herbs, served with marinara sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground chicken
  • 2 cloves garlic, finely minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/2 cup plain breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (for drizzling)
  • to taste Marinara sauce (for serving)

Instructions
 

  • In a large mixing bowl, thoroughly combine the ground chicken, minced garlic, chopped parsley, chopped basil, breadcrumbs, grated Parmesan cheese, egg, dried oregano, salt, and black pepper. Use your hands or a spatula to gently mix the ingredients until they are well incorporated. Avoid overmixing to maintain the tender texture of the meatballs.
  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
  • Using your hands, shape the chicken mixture into meatballs about the size of golf balls (approximately 1.5 inches in diameter) and place them on the prepared baking sheet, ensuring they are spaced evenly apart.
  • Drizzle the olive oil evenly over the meatballs to encourage a beautiful golden brown color as they bake.
  • Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and reach an internal temperature of 165°F (74°C). They should also be golden brown on the outside.
  • While the meatballs are baking, warm marinara sauce in a small saucepan over medium heat, stirring occasionally, until it is heated through and bubbling slightly.
  • Once the meatballs are ready, serve them hot, generously drizzled with the marinara sauce. Garnish with extra chopped parsley or basil for added flavor and presentation.

Notes

For a delightful serving, plate the meatballs on a bed of pasta or alongside crusty bread. Drizzle more marinara sauce and sprinkle fresh herbs for a pop of color. Enjoy!
Keyword chicken, garlic, herbs, meatballs