These easy weeknight chicken meatballs are perfect for any busy weeknight dinner. They are quick to make and while they bake you can complete the meal with pasta, vegetables or anything else you want.
Keeping the Chicken Meatballs Moist and Seasoned
Ground chicken, like turkey, can be hard to season. Chicken has less fat unlike ground beef, so it requires extra seasoning so that you can notice it in the bite. I have the best hack to do this! I like to use pre-seasoned stuffing from the grocery store instead of breadcrumbs. The stuffing keeps the chicken moist and it comes with a ton of seasoning already mixed in. The recipe also calls for additional dry herbs and red pepper flakes but the pre-seasoned stuffing mix gives these chicken meatballs a head start and really does the magic.
Baking chicken so that it’s safely at 165F and keeping it juicy, tender and moist can be hard. This recipe pre-soaks the store bought stuffing in milk to help add that moisture back in making these bite-size chicken meatballs absolutely perfect.
What is for Dinner?
These chicken meatballs are warm, flavorful and absolutely delicious all on their own but they also go really well with pastas, sauces and vegetables. Feel free to mix and match. One of my favorites is to serve with cacio e pepe and a side a broccoli. Or toss in pasta with an Alfredo sauce.
You can also make delicious chicken meatball sandwiches, add provolone slices and melt. Top with all of your favorite hoagie toppings!
After they are baked, you can freeze them to use in soup recipes straight from frozen.
Easy Weeknight Chicken Meatballs
- 1 lbs Ground Chicken Breast
- 1 cup Seasoned Stuffing Mix
- ⅓ cup Milk (any kind)
- 1 tsp Dry Oregano
- 1 tsp Dry Thyme
- ½ tsp Garlic Salt
- ¼ tsp Red Pepper Flakes (optional)
- 1 Egg
- Preheat your oven to 350F. Set out two sheet pans with edges. You can line with parchment paper for easy clean up if you want to.
- In a small bowl combine the seasoned stuffing mix, milk and all the seasonings (oregano, thyme, garlic salt, red pepper flakes) Allow the stuffing mix to absorb the milk (about 1-2 minutes)
- In a large bowl, add your ground chicken breasts, stuffing mixture and an egg.
- Stir until all ingredients are evenly distributed. The mixture may seem more wet than compared to beef meatballs, that is okay.
- Using a meatball scoop or a spoon, scoop them into 2 inch balls and place on your sheet-pan. They will be a little wet and sticky.
- Bake for 20 – 25 minutes. The internal temperature should be 165F