Baked Rosemary Chicken Meatballs
Published: January 15, 2024.
These Baked Rosemary Chicken Meatballs are the perfect addition to any meal. They’re moist and tender, herby, a little cheesy and SO good. Both meal prep and freezer friendly, they’re ideal for stocking up for meals through the week!
If you love an easy recipe that can serve multiple purposes, these rich and flavourful baked chicken meatballs are for you.
These meatballs work well as a crowd pleasing main for dinner, with saucy tomato-based pastas, alongside roasted veggies for lunch or as a snack on their own. You can even serve them with your favourite sauce or dip for an easy appetizer!
More Reasons to Love This Recipe
They’re baked, not fried.
They’re made with chicken (or turkey, if you like).
They’re made in one bowl.
You can swap the herbs and seasonings for anything you like.
All with no messy stovetop clean-up.
There are so many delicious ways to enjoy these baked rosemary chicken meatballs. Try them with pasta and my Quick Homemade Tomato Sauce or serve them with mashed potatoes or your favourite grain and your in-season vegetable of choice. Once you try them, you’ll want to make them again and again!
Baked Rosemary Chicken Meatballs
Makes 20 meatballs/4-6 servings; prep time 20 minutes + 20 minutes chill time, cook time 25-30 minutes.
Ingredients:
1 lb (454 grams) ground chicken
1 egg
½ cup breadcrumbs
½ cup grated Parmesan
2 tablespoons butter (sub vegan or olive oil)
1 shallot, minced or finely sliced
1 garlic clove, minced
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh rosemary
½ teaspoon sea salt
Freshly ground black pepper to taste
Instructions:
Prepare parchment-lined baking sheet.
Mix all the ingredients together in a medium-sized mixing bowl and chill for 20 minutes.
Preheat oven to 400ºF (200ºC). Using your hands, roll the mixture into approximately 20 meatballs placing them on the prepared baking sheet as you go.
Bake for 25-30 minutes until golden and serve!
Notes:
Storage: Once cooled completely, meatballs will keep well stored in an airtight container in the fridge for up to 5 days or in a freezer bag frozen for up to 3 months. To reheat, bake from frozen at 400ºF (200ºC) for 30 minutes or until heated through.
