Description
These Ground Chicken Meatballs for Kids are a healthy and delicious baked treat, perfect for picky eaters. Made with tender ground chicken, panko breadcrumbs, and parmesan cheese, they bake up golden and juicy with minimal fuss. Ideal as a snack, an addition to pasta, or a kid-friendly meal, these meatballs are easy to prepare and customize to taste.
Ingredients
Main Ingredients
- 2 tbsp extra virgin olive oil
- 1 lb ground chicken
- 1/2 cup grated parmesan cheese (freshly grated for best flavor)
- 1 tsp kosher salt
- 1/4 cup milk
- 1/2 cup panko breadcrumbs (for a lighter texture)
- 1/2 tsp garlic powder
- 1 large egg (preferably organic)
- cooking spray (like Pam)
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 400℉ (200℃). Line a large baking sheet with parchment paper and spray it with non-stick cooking spray to prevent the meatballs from sticking while baking.
- Mix the Bread Crumb Mixture: In a large bowl, combine the panko breadcrumbs, milk, kosher salt, garlic powder, egg, and olive oil. Stir well and let the mixture rest for a few minutes to allow the breadcrumbs to absorb the liquid and bind together.
- Prepare the Meatball Mixture: Add the ground chicken and grated parmesan cheese (optional) to the soaked breadcrumb mixture. Mix together gently until everything forms a cohesive, uniform mixture, being careful not to overwork the meat.
- Shape the Meatballs: Portion out the mixture into 18-20 evenly sized portions using a cookie scoop or spoon. Wet your hands lightly with water to prevent sticking and roll each portion into smooth, round meatballs.
- Prepare for Baking: Place the meatballs evenly spaced on the prepared baking sheet. Lightly spray the tops of the meatballs with cooking spray to help them develop a nice golden brown crust while baking.
- Bake and Serve: Bake the meatballs in the preheated oven for 20 minutes. For a crispier, golden finish, you may broil them for the final 2-3 minutes—watch closely to avoid burning. Serve warm with your choice of dipping sauce like marinara, ranch, or honey mustard, or add them to spaghetti or subs for a kid-friendly meal.
Notes
- Parmesan cheese is optional and can be omitted for picky eaters without compromising the flavor.
- Using panko breadcrumbs results in a lighter texture compared to regular breadcrumbs.
- Wet your hands before shaping the meatballs to avoid the mixture sticking during rolling.
- You can easily double the recipe to feed a larger crowd.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
