Recipes

Irresistible CHICKEN MEATBALLS that are perfect for meal prep!

These baked chicken meatballs are juicy, flavorful, and incredibly versatile. They’re perfect for meal prepping and can be paired with a variety of sauces for different meals throughout the week. Freeze leftovers for a quick and easy dinner anytime.

Ingredients

1 ½ pounds ground chicken
1 egg
½ small onion, finely chopped
¼ cup fresh parsley, roughly chopped
¼ cup freshly grated Parmesan cheese
¼ cup almond flour
3 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano

Preparation Time

Total Time: ~50 minutes
Prep Time: ~20 minutes
Cook Time: ~20-22 minutes
Servings: ~30 meatballs

Step 1: Prep Ingredients

Chop the onion and parsley. Grate the Parmesan cheese.

Measure out ¼ cup of chopped parsley.

Measure out ¼ cup of grated Parmesan.

Step 2: Mix Meatball Ingredients

Add ground chicken, egg, chopped onion, parsley, Parmesan cheese, almond flour, minced garlic, kosher salt, black pepper, and dried oregano to a mixing bowl.

Mix thoroughly with your hands until just combined. Avoid overworking the mixture.

Step 3: Prepare Baking Sheet & Shape Meatballs

Line a baking sheet with parchment paper.

Using a medium cookie scoop, scoop portions of the meatball mixture.

Roll each portion lightly between your hands to form meatballs.

Place meatballs on the prepared baking sheet.

Step 4: Bake Meatballs

Bake in a preheated oven at 400°F (200°C) for 20-22 minutes.

Meatballs should be lightly browned and cooked through (internal temperature of 165°F/74°C).

Step 5: Prepare Chimichurri Sauce (Optional)

While meatballs are baking, prepare the chimichurri sauce. Chop ½ cup of parsley, 1 small red chili pepper (removing seeds), and 3 garlic cloves.

Combine parsley, 1 teaspoon dried oregano, diced chili pepper, diced garlic, ½ cup extra virgin olive oil, 2 tablespoons red wine vinegar, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl.