BEST ANYTIME BAKED CHICKEN MEATBALLS
These Baked Chicken Meatballs are the BEST! The perfect addition to any meal or to eat right on their own. Bonus: they're meal-prep friendly to stock up throughout the week!
Provided by Lindsay
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.
- Mix all the ingredients together in a mixing bowl.
- Roll the mixture into about 30 small balls. Place on baking sheet.
- Bake for 25-30 minutes.
- ENJOY!
Nutrition Facts : Calories 236 calories, Sugar 0.6 g, Sodium 466 mg, Fat 14.1 g, SaturatedFat 3.8 g, TransFat 0.2 g, Carbohydrate 8 g, Fiber 0.5 g, Protein 19.5 g, Cholesterol 90.3 mg
BAKED CHICKEN MEATBALLS WITH PEPERONATA
Steps:
- Make peperonata: Preheat oven to 400°F with racks in upper and lower thirds. Toss bell peppers with 1 Tbsp oil, then roast in a 4-sided sheet pan in lower third of oven, stirring occasionally, until tender and browned, about 35 minutes. Stir together capers, vinegar, red pepper flakes, and remaining 1/2 Tbsp oil in a medium bowl and set aside. Make meatballs while peppers roast: Soak bread in milk in a small bowl until softened, about 4 minutes. Cook pancetta, onion, and garlic in 1 Tbsp oil with 1/2 tsp each of salt and pepper in a 10-inch skillet over medium heat until onion is softened, about 6 minutes. Cool slightly. Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan. Stir together tomato paste and remaining Tbsp oil and brush over meatballs
GOURMET'S BAKED CHICKEN MEATBALLS WITH PEPERONATA
Make and share this Gourmet's Baked Chicken Meatballs With Peperonata recipe from Food.com.
Provided by Vicki Kaye
Categories Meat
Time 45m
Yield 1 dish, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees with racks in upper and lower thirds.
- Toss bell peppers with 1 tablespoon oil, then roast in a 4-sided sheet pan in lower third of oven, stirring occasionally, until tender and browned, about 35 minutes.
- Stir together capers, vinegar, red pepper flakes, and remaining 1/2 tablespoon oil in a medium bowl and set aside.
- Soak bread in milk in a small bowl until softened, about 4 minutes.
- Cook pancetta, onion, and garlic in 1 tablespoon oil with 1/2 teaspoon each of salt and pepper in a 10-inch skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.
- Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, pancetta mixture, bread, and parsley.
- Form 12 meatballs and arrange in another 4-sided sheet pan.
- Stir together tomato paste and remaining tablespoon oil and brush over meatballs, then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes.
- Toss bell peppers with caper mixture. Serve meatballs with peperonata.
Nutrition Facts : Calories 379.3, Fat 23.8, SaturatedFat 5.3, Cholesterol 146.9, Sodium 316.9, Carbohydrate 17, Fiber 3, Sugar 5.2, Protein 24.8
GO-WITH-ANYTHING BAKED CHICKEN MEATBALLS
If you're looking for a simple chicken meatball that's quick to make and goes with a variety of dishes, look no further! We added one large egg and a touch of plain breadcrumbs for binding and structure, as well as ricotta cheese and whole milk for flavor and added moisture. Although you can use ground chicken breast (all white meat) for this recipe, we prefer regular ground chicken, as the extra bit of fattiness from dark meat prevents the meatballs from drying out in the oven. Serve them atop pasta tossed with tomato sauce, layered in a hoagie bun with melty provolone cheese, or on their own with lemony couscous and a simply dressed salad. The cooked meatballs freeze well, so you may want to make a double batch so you can enjoy them every which way.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings; 16 meatballs
Number Of Ingredients 10
Steps:
- Position the rack in the top third of the oven and preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment.
- Stir together the ground chicken, breadcrumbs, milk, Parmesan, parsley, ricotta, Italian seasoning, 1 1/4 teaspoons of salt and several grinds of pepper in a large bowl until evenly combined.
- Roll the mixture into 16 meatballs (about 3 tablespoons each). Transfer to the prepared baking sheet and lightly spray with cooking spray. Bake until the meatballs are golden brown and cooked through (the internal temperature should be 165 degrees F on an instant-read thermometer), 22 to 25 minutes.
BAKED CHICKEN MEATBALLS WITH PEPERONATA
Provided by Maggie Ruggiero
Categories Chicken Pepper Bake Quick & Easy Father's Day Dinner Ham Family Reunion Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Make peperonata:
- Preheat oven to 400°F with racks in upper and lower thirds.
- Toss bell peppers with 1 tablespoon oil, then roast in a 4-sided sheet pan in lower third of oven, stirring occasionally, until tender and browned, about 35 minutes.
- Stir together capers, vinegar, red pepper flakes, and remaining 1/2 tablespoon oil in a medium bowl and set aside.
- Make meatballs while peppers roast:
- Soak bread in milk in a small bowl until softened, about 4 minutes.
- Cook pancetta, onion, and garlic in 1 tablespoon oil with 1/2 teaspoon each of salt and pepper in a 10-inch skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.
- Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan.
- Stir together tomato paste and remaining tablespoon oil and brush over meatballs, then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes.
- Toss bell peppers with caper mixture. Serve meatballs with peperonata.
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