Ground Chicken Meatballs

These ground chicken meatballs are tender and juicy, and cook up in less than 20 minutes. Stovetop and air fryer instructions included. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 277kcal

Author Arman Liew

Ingredients

1 pound ground chicken
2 large eggs
1/4 cup milk
2 cloves garlic minced
1 cup bread crumbs I used panko bread crumbs
1/2 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Preheat the oven to 200C/400F. Line a large baking tray with parchment paper and set aside.
In a mixing bowl, combine ground chicken, egg, milk, garlic, Italian seasoning, garlic powder, salt, and pepper. Mix everything gently until just combined.
Using lightly wet hands, roll out 20 meatballs. Place them on a wire rimmed baking sheet or baking tray lined with aluminum foil.
Bake the meatballs for 15-17 minutes, or until fully cooked. Use a meat thermometer to check that they have reached an internal temperature of 165F.

Video

Notes

Tips: Check out my recipe tips above for perfect chicken meatballs.
Serving size: One serving is 5 meatballs.
To make this stove top, add olive oil to a large skillet or pan and place it over medium-high heat. Once hot, cook the meatballs for 12-15 minutes, rotating them regularly.
To make air fryer chicken meatballs, place the prepped meatballs in a greased air fryer basket and air fry at 400°F for 12 minutes, flipping halfway through.
Leftovers: Keep in the fridge, covered, for up to 4 days or the freezer, covered, for up to 3 months.

Nutrition