Tender, juicy chicken meatballs loaded with garlic and Parmesan — baked until golden, then finished in a garlicky butter sauce. They’re high-protein, endlessly versatile, and disappear fast whether served over pasta or as an appetizer.
Ingredients
- 1 1/2 lbs ground chicken
- 3/4 cup panko breadcrumbs
- 2/3 cup grated Parmesan cheese, divided
- 1 large egg
- 1/4 cup milk
- 5 cloves garlic, minced (divided)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1/2 cup shredded mozzarella
- 1 tablespoon olive oil
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment and brush lightly with olive oil.
- Mix the meatballs: Combine the ground chicken, panko, 1/3 cup Parmesan, egg, milk, half the garlic, parsley, Italian seasoning, salt, and pepper. Mix gently and roll into 1 1/2-inch balls (about 20).
- Bake: Bake 18-20 minutes until golden and cooked through (165°F/74°C).
- Garlic butter finish: In a large oven-safe skillet, melt the butter with the remaining garlic until fragrant. Add the baked meatballs, toss to coat, sprinkle with mozzarella and remaining Parmesan.
- Broil and serve: Broil 2-3 minutes until the cheese is bubbly and golden. Garnish with extra parsley and serve.
Pro tip: Wet your hands when rolling — the mixture is sticky and this keeps the meatballs smooth. These freeze perfectly after baking; thaw and finish with the garlic butter when ready to serve.
Estimated nutrition per serving (5 meatballs): 420 calories, 42g protein, 22g fat, 10g carbohydrates.
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