Cozy Chicken Meatballs
and how to make them with what you have on hand!
This week has been a full-on emotional rollercoaster.
I published my first ever cookbook (!!) and I’m still trying to process the fact that these recipes (recipes I made during toddler nap time, after long days) are now going into your kitchens. Truly the wildest, most heartwarming thing. Thank you for your support this week. I feel really lucky :)
To wrap up this 4-part sneak peek series, I’m sharing one of the most flexible, forgiving, and beginner-friendly recipes in the whole book: Parmesan Chicken Meatballs. These are the kind of meatballs you make once and then keep on repeat, especially when you’re short on time and groceries.
In case you missed the last few (leaked) recipes from the cookbook.. here they are!
High protein freezer friendly egg bites
Gluten free yeast free high protein donut holes
Creamy vegetarian brie caprese pasta
Parmesan Chicken Meatballs
Makes about 20 small meatballs
Total time: 30 minutes
Ingredients:
1 lb ground chicken
1/2 onion, diced
1/4 cup breadcrumbs
2 garlic cloves, minced
1 egg
1/4 cup finely grated parmesan cheese
3 tablespoons ketchup
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced parsley
Instructions
Preheat oven to 400ºF (200ºC).
In a large bowl, combine all the ingredients.
Use your hands to gently mix everything together until just combined. (Don't over-mix, it can make them tough.)
Spray a baking tray with parchment paper.
Scoop about 1 tablespoon of the mixture and roll into a ball. Place on a parchment-lined baking sheet.
Bake for 20 minutes, or until golden and cooked through.
Let cool slightly before serving.
You can serve these with pasta, a simple salad, rice, in a wrap, or dipped in sauce straight off the tray (which is exactly what we did).
My tricks!
Protein swaps: Ground beef, turkey, or pork all work beautifully.
Freezer-friendly: Let them cool, toss in a freezer bag, and stash for up to 3 months. Reheat from frozen at 350ºF for 20–25 minutes.
Leftovers: Store in the fridge up to 4 days. Reheat in the microwave or oven for a quick lunch or dinner.
How I adapted the recipe to what I had on hand!
This is the kind of recipe that works with you, not against you. When I made it this week, here’s how I switched things up with what I had on hand:
Used ground beef instead of chicken
Swapped in gluten-free flour for the breadcrumbs
Tossed in a frozen garlic cube instead of fresh garlic
Used basil instead of parsley
Still turned out amazing. That’s the whole point of my cookbook. It’s here to meet you where you are. Whether you’re gluten free, dairy free, trying to hit your protein goals, or just want dinner to be easy.
Shameless plug, my cookbook makes a really good gift!
If you’ve got a friend who just moved out, a busy parent trying to get dinner on the table, or someone who claims they “can’t cook,” this book was made for them. Every recipe is:
✔️ Made with 10 ingredients or fewer
✔️ Done in 30 minutes or less
✔️ Beginner-friendly and flexible
✔️ Packed with real, feel-good ingredients
Thank you for your endless support! See you next week!
I made this and it was delicious! Thank you.