Make these baked chicken meatballs even healthier by skipping the grated cheese.

Chicken is such a lean protein, that this recipe would be awesome if you want a healthier option. Don't add the mayo and cheese and brush the meatballs with oil before baking. Bake them at 425 F for 10 minutes, then broil for 3-5 minutes to give them a bit more color and crispness.

Don't like mayonnaise? No problem.

You can skip the mayonnaise completely. I personally like the combination of mayo and cheese, but if you don't, you can either use Greek yogurt or don't use it at all. Just place the cheese on top of the meatballs. The mayo does help the cheese adhere better, so you may want to brush the meatballs with a little bit of oil before adding the cheese.

What's the best way to store and reheat the meatballs?

Store the leftover meatballs in the refrigerator in an airtight container for up to 5 days. Reheat them in the microwave, but for the best results, do it on the stove. Cook them on low heat, with a tiny bit of water, just enough to create steam in the skillet, just until heated through.

Can you freeze the meatballs?

Yes! Meatballs freeze really well. Freeze the meatballs in a freezer ziplock bag or an airtight container for up to 3 months.

Cheesy Chicken Meatballs

Name: Baked Cheesy Chicken Meatballs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 lb ground chicken (use a combination of white and dark chicken); 1/2 cup panko breadcrumbs; 1/4 – 1/3 cup milk; 1 small onion, minced or grated; 1 Tablespoon sour cream; 1 egg, beaten; 3/4 – 1 tsp salt, 1/2 tsp ground black pepper; 1 teaspoon garlic powder; 1 teaspoon dry herbs (such as dry parsley, chives, thyme, Italian seasoning, granulated onion/garlic, etc.); ¼ cup mayonnaise; 1 cup finely grated cheese, such as Mozzarella with Parmesan or any cheese that melts well – Monterey Jack, Colby, cheddar, Swiss, Gruyere, etc.; 1/2 Tablespoon oil, for brushing on the baking sheet

Baked Cheesy Chicken Meatballs

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These juicy chicken meatballs are baked in the oven and have a golden cheesy topping. It’s so convenient to bake them all at once.

Author: Olga's Flavor Factory
Prep Time: 20 mins
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 30 meatballs 1x
Category: Entree

Ingredients

Scale

1 lb ground chicken (use a combination of white and dark chicken)
1/2 cup panko breadcrumbs
1/4 – 1/3 cup milk
1 small onion, minced or grated
1 Tablespoon sour cream
1 egg, beaten
3/4 – 1 tsp salt, 1/2 tsp ground black pepper
1 teaspoon garlic powder
1 teaspoon dry herbs (such as dry parsley, chives, thyme, Italian seasoning, granulated onion/garlic, etc.)
¼ cup mayonnaise
1 cup finely grated cheese, such as Mozzarella with Parmesan or any cheese that melts well – Monterey Jack, Colby, cheddar, Swiss, Gruyere, etc.
1/2 Tablespoon oil, for brushing on the baking sheet

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Instructions

Preheat oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or
Grate the onion on the fine holes of a box grater or finely mince the onion. Pour the milk over the breadcrumbs.
In a bowl, combine all the ingredients for the meatballs together, the ground chicken, grated onion, breadcrumbs, milk, sour cream, egg, salt, pepper, garlic powder and dry herbs. Mix until evenly combined.
Form into meatballs, about 1 – 1/2 tablespoons each. You should have about 30 meatballs.
Place the meatballs on the prepared baking sheet about 1/2 – 1 inches apart.
Put mayonnaise in a Ziploc bag and cut a tiny hole in one corner.
Apply a small amount of mayonnaise to the top of each meatball, then top with the grated cheese.
Bake, uncovered, in the preheated oven for about 10 minutes. Then, turn on the broiler (at 450 degrees Fahrenheit) and bake for another 3-5 minutes, until the cheese is bubbling and golden brown.
Serve warm. Store leftovers in the refrigerator in an airtight container for up to 5 days or freeze up to 3 months.

Keywords: baked chicken meatballs, cheesy chicken meatballs

Find it online: https://www.olgasflavorfactory.com/recipes/weeknight-dinners/cheesy-chicken-meatballs/