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Cheesy Chicken Meatballs

Cheesy Chicken Meatballs

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Raquel Teixeira

Raquel Teixeira

I have abandoned fatty ground beef in favor of healthier options such as ground chicken and turkey. I can ensure with the perfect additions, these will not be bland nor dry - you will not be missing the beef here.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 687 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
  2. Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan.
  3. Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews

Raquel Teixeira
336

Raquel Teixeira

5/25/2011

EDIT- You can reduce to 1 egg - I was doubling this recipe from my original to serve more people but realized the 2 eggs is probably a bit much - would be fine with 1 for those having trouble making balls out of them. It's hard in the beginning but they result in a moist meatball. :)Also, you can add more breadcrumbs to balance out the moistness if you are having trouble. AND I just noticed in the directions/ingredients, that oil is added to the mixture - I don't add any oil to this mixture - I only spray the baking sheet with oil. :S

Wendy
242

Wendy

8/30/2010

So delicious! I subbed laughing cow garlic and herb for the cream cheese, olive oil for the veggie oil and added slightly more bread crumbs and they came out fanastic! The chicken mixture is very sticky as others have said so I used 2 soons to get it to the baking sheet. A little tip: if your meat balls are all wonky looking just spray your hands with a little cooking spray and reshape once they are on the baking sheet. Works like a charm!

Keni
234

Keni

3/3/2010

I will start by saying that, without a doubt, this recipe surprised me the most of any in months! This is a good thing. Don't get me wrong, it's not like I expected them to be bad, but I've never made anything with ground chicken, and I've heard a lot of negative things about using it. But, I followed the recipe as written, using very soft cream cheese, olive oil for the oil and fresh herbs. I MIGHT have added a bit more bread crumbs, but I can't say for sure. I did use my 1/8 cup scoop because I only have the use of one hand, currently, so I got about 30 meatballs out of the recipe. :) After mentioning an idea, and getting some feedback in the RE, I decided to try to create a complimentary sauce to serve these with pasta, so I made a sage/cream sauce and tossed it with penne rigate. SO GOOD! :) Thank you, Raquel, for the opportunity to branch out, and mis7up for the "name game" which made me make these, sooner rather than later. :)

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