Chicken Meatballs Recipe

Baked Chicken Meatballs Tastes Better From Scratch

WebJan 7, 2020 · Instructions. Preheat the oven to 400 degrees. Line a baking sheet with foil or spray lightly with cooking spray. Add all of the …

Rating: 5/5(58)
1. Preheat the oven to 400 degrees. Line a baking sheet with foil or spray lightly with cooking spray.
2. Add all of the ingredients to a large mixing bowl and use your hands or a spoon mix everything together. Scoop the mixture into 25- 30 small meatballs, and place them on a baking sheet ½ inch apart.
3. Bake for 25-30 minutes or until cooked through.
4. Leftover meatballs will store well in the refrigerator in an airtight container for 3-4 days.

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Low Sodium Italian Meatballs Tasty, Healthy Heart …

WebSep 16, 2020 · 500+ mg. Sodium per serving for this recipe. 74 mg. Calories per serving. 174. Typical serving is 3 meatballs. Low Sodium …

1. Premix spices together in a small bowl.
2. In a large bowl, whisk eggs quickly together and add meat, sprinkle mixed spices over and mix all of the ingredients together by hand.
3. Roll into 1 1/2" balls (ping pong ball size) and place them closely together on large baking sheet covered in foil and (optional) cooling rack. Cooling rack allows the fat to drip down.
4. Bake at 350 degrees for 35 minutes until the meatballs are cooked through depending on size.

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Chicken Meatballs – WellPlated.com

WebMay 21, 2024 · Beat the egg in the bottom of a large bowl. Add the chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, …

1. Place a rack in the upper third of the oven and preheat the oven to 400 degrees F. Lightly coat a 9x13-inch baking dish or rimmed baking sheet with nonstick spray.
2. Beat the egg in the bottom of a large bowl. Add the chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, parsley, and 1 tablespoon tomato paste.
3. Finely chop the spinach so that it is in small bits, then add it to the bowl. With a fork or your hands (I’m all about the hands here), mix until well combined, being careful not to compact the meat. Shape the mixture into 12 meatballs and arrange in the prepared baking dish so that they do not touch.
4. In a small bowl, whisk together the remaining 1 tablespoon olive oil and 1 tablespoon tomato paste. It won’t be perfectly smooth but will bake up just fine. Brush over the top of the meatballs.

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