Parmesan Chicken Meatballs
Juicy baked chicken meatballs with Parmesan and herbs. Great with marinara or in bowls.
Prep15 min
Cook20 min
Total35 min
Serves4
Protein~37g / serving
Calories~410 / serving
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Juicy baked chicken meatballs with Parmesan and herbs. Great with marinara or in bowls. This one takes 35 min start to finish and serves 4. It earned a spot in our high protein deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 35 min
- Everyday ingredients, most of them already in your pantry
- Tagged: high-protein, meal-prep, freezer-friendly
Our best tip: Wet your hands between meatballs. Ground chicken is sticky.
About the protein number: it's an estimate per serving based on the ingredients listed. Brands and portions vary, so check your labels if you're tracking closely.
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Parmesan Chicken Meatballs
Prep15 min
Cook20 min
Total35 min
Protein~37g / serving
Calories~410 / serving
Servings4
Ingredients
- 1 1/2 lb ground chicken
- 1 large egg
- 1/2 cup grated Parmesan
- 1/2 cup panko breadcrumbs
- 2 cloves garlic, minced
- 2 tbsp chopped parsley
- 1 tsp Italian seasoning
- 1 tsp salt
- 2 cups marinara sauce
Instructions
- Heat the oven to 400°F (200°C) and line a sheet pan with parchment.
- Gently mix everything except the marinara. Don't overwork it.
- Roll into 20 meatballs with damp hands and set on the pan.
- Bake 18 to 20 minutes, until 165°F (74°C) inside. Simmer in warm marinara for 5 minutes before serving.
Notes: Wet your hands between meatballs. Ground chicken is sticky. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.
Made it? Rate it
★★★★★