Baked ground chicken meatballs are a delicious twist on the classic recipe. They are perfect for people who don't eat red meat, or if you just want a change of pace. Chicken makes a more tender and more mildly flavored meatball. Use these meatballs in place of beef or pork meatballs in any recipe. Do be aware that you should handle them more gently than ground beef meatballs.
You can use either white meat ground chicken, or choose chicken made with white and dark meat. Ground turkey is also an acceptable substitute for ground chicken in these recipes. For food safety, make sure to bake them until the internal temperature reaches 165 F. Check the temperature with an accurate food thermometer.
- 1 tablespoon butter
- 1/2 cup onion (finely chopped)
- 1 clove garlic (minced)
- 1/3 cup breadcrumbs (fine dry)
- 1 egg
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon dried tarragon leaves
- 1 pound ground chicken (or turkey)
- Preheat the oven to 350 F.
- In a small saucepan, melt the butter over medium heat. Add the onion and garlic; cook and stir until the vegetables are tender—about 5 to 7 minutes. Don't let them brown; you want them to be soft and not at all crisp.
- Remove the saucepan from the heat and place the onion mixture in a medium bowl.
- Add the bread crumbs, egg, milk, salt, pepper, and tarragon to the onion mixture in the bowl and mix well. Add the ground chicken; mix everything gently with your hands just until combined. At this point, the mixture needs to chill so the meatballs are easier to shape. Cover and chill in the refrigerator for 1 to 3 hours.
- Then form the mixture into 1-inch meatballs. Place them on a Silpat or parchment paper lined cookie sheet.
- Bake the meatballs for 15 to 20 minutes or until the meatballs are thoroughly cooked to 165 F.
- Remove the meatballs from the oven and use them in your recipes.
To freeze the meatballs to use later, let them cool for 20 minutes, then chill the meatballs in the refrigerator. Place the chilled meatballs in a single layer on a cookie sheet and freeze them until they are solid. Pack the frozen meatballs into hard-sided freezer containers, label the container with the recipe name and the date it was prepared. After freezing, you should aim to use them within three months for the best quality.
To thaw the chicken meatballs, let the package stand in the refrigerator overnight. For many recipes, they can be added frozen straight from the freezer. For example, if you are going to put them into spaghetti sauce, barbecue sauce, or sweet and sour sauce you can add them frozen and they will heat up with the sauce.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||5 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||1 g|