Baked Rosemary Chicken Meatballs
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!
Ingredients
- 1 lb ground chicken
- 1 egg
- ½ cup breadcrumbs (30 grams fresh or 60 grams dry)
- ½ cup grated Parmesan
- 2 tablespoons butter, melted and cooled sub extra-virgin olive oil
- 1 shallot finely sliced and chopped
- 1 garlic clove finely chopped
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon kosher or fine 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 20 evenly-sized 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 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.