Juicy, garlicky, and baked to golden perfection — a hit with kids and adults alike!
Servings: 20 small meatballs
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
✅ Ingredients
- 1 lb ground chicken (93% lean)
- ¼ cup whole wheat breadcrumbs (or almond flour for fewer points)
- 1 egg, lightly beaten
- ¼ cup onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp salt (optional)
- ¼ tsp black pepper
- Cooking spray (olive oil or avocado oil)
👩🍳 Instructions
- Preheat oven: 400°F (200°C). Line a baking sheet with parchment and lightly coat with cooking spray.
- Mix: In a bowl, combine ground chicken, breadcrumbs, egg, onion, garlic, parsley, and seasonings. Mix until just combined (don’t overwork).
- Shape: Form mixture into 20 small meatballs. Place evenly on prepared sheet.
- Bake: Spray tops lightly with cooking spray. Bake for 18–20 minutes, or until meatballs reach 165°F inside and are golden brown outside.
- Serve: Garnish with extra parsley and serve with marinara, tzatziki, or over zucchini noodles for a low-point meal.
💡 Notes & Tips
- Points (per meatball, using WW 2024 plan): ~1 point each with whole wheat breadcrumbs, ~0 points with almond flour.
- Freeze-friendly: Bake, cool, then store in freezer bags for up to 3 months.
- Kid-friendly: Swap parsley with mild shredded cheese for a cheesier version.
