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.

Course Main Course

Cuisine Italian

Prep Time 3

Cook Time 17

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 until just combined.
Using lightly wet hands, roll out 20 meatballs. Place them 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.

Notes

To make this stove top, add olive oil to a large skillet or pan and place 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 200C/400F for 12 minutes, flipping halfway through.

TO STORE: Place any leftovers in an airtight container and keep them in the fridge for 4-5 days.

TO FREEZE: Transfer the cooked meatballs to an airtight container or plastic bag and place them in the freezer. The meatballs will last in the freeze for 2-3 months.

TO REHEAT: Place the meatballs on a baking sheet and place them in the oven at a low temperature. Make sure to cover the meatballs with foil so they will not dry out.

Nutrition