Let Me Tell You About These Garlic Parmesan Chicken Meatballs
I have this weird habit of craving comfort food at the absolute wrong times—like, you know, midsummer heatwaves or right after making some fancy salad I promised I’d eat all week (oops). That’s exactly how these Garlic Parmesan Chicken Meatballs snuck into my meal rotation. The first time, it was a cold rainy Tuesday, and the thought of fussing with big raw chicken breasts made me sigh. So, I grabbed ground chicken, some forgotten garlic cloves, and a hunk of parmesan, and just kind of went for it. Best random dinner ever, if I’m being honest. If you’re reading this hunched over your kitchen counter with a mug of tea going cold, hi, you’re my kind of people.
Why You’ll Love This (Even If Mondays Usually Win)
I make this when my brain can’t handle much but I still want actual food—something warm, cheesy, with enough garlic to scare off vampires (except, apparently, toddlers). My family goes wild for these, and one time my nephew ate six in a single sitting (not judging, buddy). They reheat surprisingly well (on those rare occasions there are any left). Oh, and no splattering pans, so your stovetop isn’t a disaster (I learned this the hard way back when I forgot to use foil). You really don’t have to be one of those people with fancy herbs on hand either. This is as low-fuss as it gets, swear.
What You’ll Need—Substitutions Welcome
- 1 lb ground chicken (sometimes I use ground turkey if it’s on sale—or if I just grabbed the wrong package. Both work!)
- 1/2 cup grated Parmesan cheese (Shredded is okay, and honestly, the pre-grated green can will do in a pinch, but shh—don’t tell my grandma)
- 1/2 cup breadcrumbs (plain, panko, or if I’m out, a couple crackers smashed up in a bag; use gluten-free if needed!)
- 1 egg (Large. If your eggs are tiny, maybe chuck in another yolk.)
- 3-4 garlic cloves, minced (I’ve been known to throw in a giant spoonful of jarred minced garlic—measure with your heart)
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried; sometimes I skip this. The world keeps spinning.)
- 1/2 tsp salt (I don’t always measure, to be honest)
- 1/4 tsp black pepper (To taste. I like it a bit peppery.)
- 1/4 cup milk (Any kind. Water works if you’re out, it’s mostly for moisture. Trust me.)
- Olive oil spray or about 2 tbsp for greasing (or line your tray with parchment if you hate dishes)
How I Actually Make Garlic Parmesan Chicken Meatballs
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment because scrubbing pans is my nemesis.
- Grab a big-ish bowl. Toss in ground chicken, Parmesan, breadcrumbs, egg, garlic, parsley, salt, pepper, and milk. Just throw it all in. (I usually do the cheese first because I like the smell—no judgment please).
- Mix with clean hands or a big spoon. It’ll be sticky, which is normal. If it’s super wet, add a pinch more breadcrumbs. If it’s so dry your fork stands up straight—well, maybe a splash more milk.
- Scoop out balls about the size of a golf ball; I sometimes just eyeball it, but a cookie scoop works too (or a spoon and sticky fingers).
- Set the meatballs a little bit apart on the tray. Give them a quick shot of olive oil spray, or drizzle. Don’t fuss over making them perfect—you’ll never notice once they’re baked.
- Bake for 18-22 minutes, until they’re golden and cooked through. At about 15 minutes in, I always peek and pop one open to check. (This is also when I sneak a taste if nobody’s around. Quality control, right?)
- If you want a little extra color, switch to broil for 1-2 minutes at the end—but don’t wander off or you’ll have burnt tops (not that I’ve ever done that… okay, twice).
- Let them cool a couple minutes. Then eat, preferably with something saucy.
Notes (From Someone Who Has Burned a Few)
- I used to overbake these thinking chicken needed to be DRY to be safe. Turns out, moist is better and still safe—just check they’re not pink inside.
- If the mixture seems impossibly sticky, wet your hands with water before rolling—makes life 100% easier.
- Adding a little lemon zest is fun, but not required. Actually, sometimes I skip it and regret it, but then I forget again next time. Classic me.
If You Want to Get Creative (Or Just Ran Out of Something)
- I’ve swapped out half the parmesan for cheddar. Weird in theory, but it’s pretty darn tasty.
- Once I tried adding chopped spinach for color—looked pretty, tasted like… green things. So, take that as you will.
- Buffalo sauce in the mix? Did it once—not my fave, but maybe you’ll love it.
- Mini version for party snacks: just roll ‘em smaller and watch the whole batch vanish before you blink.
Equipment: Use What You’ve Got
Baking sheet (but honestly, I’ve used a casserole dish in a pinch), mixing bowl, tablespoon or cookie scoop, foil or parchment. If you’re out of parchment, just oil that pan a bit more. No big deal, right?
How to Store These (If You Have Any Left)
Pop leftovers in a sealed container in the fridge. They’ll keep for 3-4 days, but honestly, in my house, they never make it past breakfast the next day. If you want to freeze ‘em, you can—just let them cool first. They reheat best in the oven at 350°F for about 8-10 minutes. Microwave works, but you lose a bit of that crispy edge. Sometimes that’s just the way it goes.
How I Like to Serve Garlic Parmesan Chicken Meatballs
My personal favorite: over garlicky mashed potatoes or tucked into a soft sub roll with extra parmesan and a bit of warm marinara (don’t knock it till you try it). If it’s Sunday, sometimes we do them with spaghetti—classic. Or honestly, snack them straight off the tray, burning-my-mouth style. No shame.
Pro Tips From My (Occasionally Messy) Kitchen
- Don’t overmix the chicken, or your meatballs will be dense as a hockey puck. I rushed this once, ended up with what I’d call chicken marbles. Not a win.
- Parmesan off the block is better but, I mean, use what you have. The green can probably won’t kill the vibe.
- If your garlic looks a bit sprouted, just trim off the green bit; otherwise, the flavors get weird, trust me.
- Sneak in a splash more milk for tenderness if you tend to overcook things (like me honestly).
FAQ: The Real Questions I Actually Get
- Can I freeze these? Yep! Freeze after baking or raw (but make sure they’re not sticking together); they thaw fast.
- Help! My mix is too sticky? Add more breadcrumbs—a spoonful at a time. Or just roll with it (literally) using wet hands.
- No fresh garlic—substitute ideas? Jarred minced is fine, or even garlic powder (about 1–2 teaspoons, depending how garlicky you like things—no such thing as too much for me).
- Can I swap in turkey or pork? Sure! I do turkey all the time. Pork is juicier, so maybe skip the milk or use less.
- Any must-have dip? Aside from classic marinara, try ranch or sriracha mayo. Oh! Actually, this honey-mustard dip I found over here is excellent.
- Need a side? We like simple—steamed broccolini, roasted carrots, or check this potato salad for a change.
- How do I make these dairy-free? Honestly, I haven’t, but a friend swaps in nutritional yeast for cheese and dairy-free milk and swears by it. If you try it, tell me how it goes!
Unrelated Sidebar You Didn’t Ask For
One time, making these, my friend called from the train and begged me to save her “whatever those meatballs were.” She arrived two hours later to find only three left—so she now texts “save me six” every time she knows it’s meatball night. That’s just how it goes.
Ingredients
- 1 pound ground chicken
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for brushing or drizzling)
Instructions
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1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2In a large bowl, combine ground chicken, Parmesan cheese, minced garlic, breadcrumbs, egg, parsley, salt, and pepper. Mix until well combined.
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3Shape the mixture into 18-20 small meatballs and place them evenly spaced on the prepared baking sheet.
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4Brush or drizzle meatballs lightly with olive oil to promote browning.
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5Bake for 18-20 minutes, or until the meatballs are golden and cooked through. Serve warm, garnished with extra Parmesan and parsley if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
310 caloriescal
Protein:
30gg
Fat:
18gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
9gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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