Baked Lemon Rosemary Chicken Meatballs: Easy Juicy Delight
These Baked Lemon Rosemary Chicken Meatballs are a flavorful and easy dish perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine all the ingredients.
- Form the mixture into meatballs and place them on a baking sheet.
- Bake for 20-25 minutes or until cooked through.
- Serve with lemon wedges and fresh rosemary.
Notes
- For extra flavor, let the mixture sit for 20 minutes before forming meatballs.
- These meatballs freeze well for later use.
Nutrition
- Serving Size: 1 meatball
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Baked Lemon Rosemary Chicken Meatballs