Sometimes, after a long day, I just want something that feels comforting but doesn’t leave me weighed down. These low calorie chicken meatballs fit that craving perfectly. The kitchen smells like garlic and fresh parsley while they bake, and I can’t help but sneak a peek through the oven window every few minutes. The texture is just right—tender, juicy, and with a hint of cheesy goodness that makes it impossible not to reach for another. I vaguely remember trying a variety of meatballs before, but these somehow strike a balance between health and flavor that I didn’t expect. I usually end up making a double batch, even if I’m cooking just for myself, because they’re that good for quick lunches or a light dinner. Plus, they’re baked, so no mess with frying.
Why You’ll Love It:
- Lean ground chicken keeps the meatballs light but still juicy, avoiding that dry, crumbly texture you sometimes get.
- The mix of fresh herbs and a touch of Parmesan adds flavor without overwhelming the dish.
- It’s simple—and that’s kind of the point. No fancy ingredients, just good food that comes together fast.
- Great for meal prep, but honestly, they disappear faster than I plan for.
If you’re worried about the meatballs sticking or drying out, a quick spray of cooking oil before baking does the trick. I’ve found they reheat nicely, too, which means leftovers don’t lose their charm.
PrintLow Calorie Chicken Meatballs
These low calorie chicken meatballs are a healthy and delicious option for a light meal or snack. Made with lean ground chicken and simple seasonings, they are baked to perfection and perfect for meal prep or quick dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 pound lean ground chicken
1/4 cup finely chopped onion
2 cloves garlic, minced
1/4 cup finely chopped fresh parsley
1/4 cup whole wheat breadcrumbs
1 large egg
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
Cooking spray
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a large bowl, combine the ground chicken, chopped onion, minced garlic, chopped parsley, whole wheat breadcrumbs, egg, grated Parmesan cheese, salt, black pepper, and dried oregano.
Mix all ingredients thoroughly until well combined, using your hands or a spoon.
Form the mixture into 20 evenly sized meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Lightly spray the meatballs with cooking spray to help them brown and keep moist.
Bake in the preheated oven for 18 to 20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
Remove from the oven and let the meatballs rest for 2 minutes before serving.
Kitchen Notes: Baking these meatballs means you can keep an eye on them without much fuss—no splattering oil or constant flipping. I like to serve them with a simple side salad or toss them into a whole wheat pita for a quick wrap. Sometimes I add a pinch of crushed red pepper flakes for a subtle kick, but that’s just me experimenting. If you want to switch things up, swapping parsley for basil or adding a bit of lemon zest can brighten the flavor, though I haven’t tested all variations thoroughly. And if you’re feeling lazy, just bake them as is and enjoy the straightforward taste.
FAQ:
Can I freeze these meatballs? Yes! Freeze them in a single layer first, then transfer to a bag—they’ll keep for months.
Are these meatballs suitable for meal prep? Definitely. They reheat well and stay moist.
Can I use ground turkey instead? I haven’t tried it myself, but it should work with a similar method.
Ready to enjoy meatballs that satisfy without the guilt? Scroll down, save this recipe, and let’s get cooking.