These Herb Baked Chicken Meatballs are a delicious weeknight recipe that the whole family will love!
Meatballs are always a good idea in my opinion. Especially when they’re coated in an amazing creamy, garlic-y sauce…they’re almost impossible to resist. These Herb Baked Chicken Meatballs can be served with rice, creamy mashed potatoes, even cauliflower rice if you’re trying to keep things light. One thing I love most about this recipe is that you do most of the prep work in the beginning and let the oven do the rest. I mean how easy is that?
- Try to keep the meatballs the same size as much as possible so that they can cook evenly.
- Don’t over-mix or overwork the meatball mixture. This can make your meatballs tough and kinda dry.
- Feel free to use ground beef or sausage instead of using ground turkey if you’d like.
HOW DO I KEEP MY MEATBALLS FROM FALLING APART?
Add an egg to keep the meatballs together. The egg acts as a binder to keep the meatball together and prevent them from falling apart. I also recommend keeping your ground turkey and other ingredients cold. This helps keep the fat from melting and breaking down before you actually bake the meatballs.
CAN I FREEZE THESE MEATBALLS?
Yes! There are two ways that you can actually do this. After forming the meatballs, place them on a lined sheet tray and place in the freezer for about an hour, or until nice and firm. Transfer to the freezer bag and remove any excess air as you close the bag. The second way is to let the meatballs cool once they come out of the oven then add to a freezer bag and store in the freezer for up to 3 months.
Check out a few more Meatballs Recipes!
- Chicken Parmesan Meatballs
- Meatballs in Dijon Gravy
- One Pot Swedish Meatball Pasta
- Enchilada Meatballs
Questions about this Herb Baked Chicken Meatballs Recipe? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Herb Baked Chicken Meatballs
For the Meatballs
- 2 lbs Ground Chicken
- 4 Cloves Minced Garlic
- 2 Tablespoons Freshly Chopped Sage
- 2 Tablespoons Shallots, Small Dice
- ⅓ Cup Yellow Onion, Small Dice
- 1 Egg
- 1 Tablespoon Herbs de Provence
- ⅓ Cup Panko
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Paprika
- 1 Teaspoon Garlic Powder
For the Risotto
- 2-3 Tablespoons Butter
- 1 Cup Arborio Rice
- ½ Cup Yellow Onion, Diced
- 4-6 Cups Warm Chicken Stock (Unsalted)
- ¼ Cup Parmigiano-Reggiano
- ½ Cup White Wine
For the Sauce
- 3 Tablespoons Butter
- 6 Fresh Sage Leaves
- ¼ Cup Yellow Onion, Small Dice
- 2 Tablespoons Fresh Chopped Parsley
- 2 Tablespoons Boursin Cheese (Can also use Aloutte Cheese)
- 2 Tablespoons White Wine
- 1½ Cup Chicken Broth
- 2 Tablespoons Heavy Cream
For the Cornstarch Slurry
- 1 Tablespoon Cornstarch
- 2-4 Tablespoons Cold Water
For the Meatballs
- Preheat your oven to 375°F. Line a sheet tray with foil and a wire rack, spray with non stick cooking spray and set aside.
- In a large bowl, combine all of the meatball ingredients and mix well to combine. Be careful not to over mix the meatball mixture.
- Take the ground chicken mixture and form them into meatballs, I was able to make about 19 meatballs using a large cookie scoop. Place the meatballs on the prepared sheet tray and bake for about 30 minutes. Once cooked through remove from the oven and set aside.
- While the meatballs are cooking prepare the Risotto.
For the Risotto
- Place a medium saucepan over medium heat.
- Add butter to the pan and heat through. Add the onion, stirring occasionally, until onions are translucent and tender.
- Stir in the Arborio rice, stirring constantly, for about 1 minute.
- Then add wine and cook until the alcohol has reduced down.
- Add ¼ cup of the warm chicken stock. Reduce heat to medium-low and stir constantly until all stock has been absorbed. Continue adding the stock ¼ cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 minutes.
- Once the risotto has reached your desired consistency remove from heat and stir in Parmesan cheese. Set aside and keep warm. No prepare the sauce.
For the Sauce
- In a large sauté pan over medium heat, add butter and heat through.
- Add the sage leaves. Let them crisp a bit, be careful not to burn. Use a slotted spoon to transfer the sage to a paper towel and set aside.
- In the sage pan, add additional butter if needed. Add in the yellow onion and parsley. Cook until the onions are translucent.
- Mix in the Boursin cheese until well incorporated. Add in the white wine and reduce a bit.
- Mix in the chicken broth and continue cooking for about 2ish minutes. Pour in the heavy cream and continue simmering until the sauce begins to thicken.
- Mix the cold water and cornstarch together in a cup and pour slowly into the sauce until incorporated. Once the sauce begins to thicken, season to taste and add the cooked meatballs to the sauce and pour over cooked Risotto. Enjoy!
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