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Tender, juicy chicken meatballs packed with garlic and herbs instead of salt. This heart-healthy recipe is pan-seared to golden perfection and ready in under 30 minutes, perfect for a flavorful, low-sodium meal.
Prepare the meatball mixture
Form the meatballs
Cook the meatballs
Tender, juicy chicken meatballs packed with garlic and herbs instead of salt. This heart-healthy recipe is pan-seared to golden perfection and ready in under 30 minutes, perfect for a flavorful, low-sodium meal.
This italian_american recipe takes 30 minutes to prepare and yields 4 servings. At 276.38 calories per serving with 22.6g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Substitute the panko breadcrumbs with certified gluten-free breadcrumbs or crushed pork rinds for a low-carb option.
Use 99% lean ground chicken or turkey and bake the meatballs on a wire rack set over a baking sheet at 400°F (200°C) for 15-20 minutes to reduce fat.
Make mini meatballs by rolling the mixture into smaller, bite-sized balls. They cook faster and are perfect for little hands.
Use 99% lean ground chicken and add 1/4 cup of unflavored whey protein isolate to the mixture for an extra protein boost.
Ground chicken is an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function.
This recipe is very low in sodium, which helps manage blood pressure and supports cardiovascular health.
Using a generous amount of fresh herbs and garlic provides antioxidants and robust flavor, reducing the need for salt.
Yes, they are a very healthy option. They are made with lean protein, are low in sodium which is good for heart health and blood pressure, and get their flavor from herbs and spices instead of salt.
One serving of four chicken meatballs contains approximately 220-250 calories, primarily from the lean chicken and a small amount of olive oil.
Absolutely! To bake them, place the meatballs on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 15-20 minutes, or until cooked through and golden.
Let the meatballs cool completely, then store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months.
They are incredibly versatile! Serve them with zucchini noodles, whole wheat pasta with a no-salt-added marinara sauce, or alongside roasted vegetables for a complete meal.
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