Best Canned Chicken Meatballs Recipes

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BAKED CHICKEN MEATBALLS



Baked Chicken Meatballs image

The BEST healthy baked chicken meatballs with spinach. Made in the oven, serve these easy chicken meatballs with pasta, zoodles, or sandwich rolls.

Provided by Erin Clarke / Well Plated

Categories     Appetizer     Main Course

Time 35m

Number Of Ingredients 17

1 large egg
1 pound ground chicken ((I like 93% lean))
1/2 cup whole wheat panko breadcrumbs
1/3 cup Parmesan cheese (finely grated )
2 tablespoons extra-virgin olive oil (divided)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste (divided)
3 tablespoons flat-leaf parsley (finely chopped )
2 1/2 cups fresh spinach (lightly packed )
Tomato sauce
Cooked whole wheat pasta, zucchini, or other vegetable noodles
Buns (for sandwiches)
Toothpicks (to serve as an appetizer)

Steps:

  • Place a rack in the upper third of the oven and preheat to 400 degrees F. Lightly coat a 9x13-inch baking dish or rimmed baking sheet with nonstick cooking spray.
  • Beat the egg in the bottom of a large bowl. Add the chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, fresh parsley, and 1 tablespoon tomato paste. Finely chop the spinach so that it is in small bits, then add it to the bowl.
  • With a fork or your hands, mix until well combined, being careful not to compact the meat.
  • Shape the mixture into 12 meatballs and arrange them in the prepared baking dish, 1-inch apart, so they do not touch.
  • Whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of tomato paste in a small bowl. It won't be perfectly smooth but will bake up just fine. Brush over the top of the meatballs.
  • Bake the meatballs in the upper third of the oven for 18 to 22 minutes until cooked through. Serve hot with pasta, zucchini noodles, inside a hoagie bun, or any way you choose!

Nutrition Facts : ServingSize 1 meatball (without pasta or additional sauce), Calories 107 kcal, Carbohydrate 3 g, Protein 9 g, Fat 7 g, Cholesterol 50 mg, Fiber 1 g, SaturatedFat 2 g, TransFat 1 g, Sugar 1 g, UnsaturatedFat 4 g

CHICKEN MEATBALLS



Chicken Meatballs image

I wanted to make chicken meatballs for quite some time and was never able to find a good recipe. I came across one, but modified it based on my own preferences. I thought these came our absolutely delicious and served them with pasta and marinara sauce and homemade garlic bread!

Provided by Jen619

Categories     Main Dish Recipes     Meatball Recipes

Time 55m

Yield 6

Number Of Ingredients 15

1 pound ground chicken
1 egg, beaten
¼ cup low-fat cream cheese
¼ cup grated Parmesan cheese
4 cloves garlic, grated
1 ½ tablespoons olive oil
1 tablespoon dry bread crumbs
2 teaspoons chopped fresh basil
1 teaspoon crushed red pepper
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried parsley
½ teaspoon dried oregano
1 cup chopped fresh mozzarella, or as needed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
  • Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
  • Bake in the preheated oven until juices run clear, 20 to 25 minutes.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 3.2 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 0.4 g, Protein 21.4 g, SaturatedFat 2.8 g, Sodium 299 mg, Sugar 0.4 g

ZESTY CHICKEN MEATBALLS



Zesty Chicken Meatballs image

Provided by Sunny Anderson

Time 35m

Yield 6 servings

Number Of Ingredients 23

1 pound ground chicken
3 cloves garlic, minced
1 egg, whisked
3 tablespoons unseasoned whole-wheat bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon Hungarian or hot paprika
1 teaspoon onion powder
1 teaspoon chopped fresh oregano leaves, about 1 small sprig
1 tablespoon chopped fresh thyme leaves, about 5 sprigs
1 teaspoon brown sugar
1 lemon, zested
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Serving suggestion: Collard Green Pesto Linguine, recipe follows
1 pound bunch collards, ribs discarded, leaves roughly chopped
One 13-ounce box whole-wheat linguine
1/4 cup pecans
1 1/4 cups grated Parmesan, plus extra for garnish
1/2 cup pitted kalamata olives
2 cloves garlic
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.
  • Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
  • Add the linguine to the pot of salted boiling water and cook according to package instructions.
  • Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
  • To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

CANNED CHICKEN MEATBALLS



Canned Chicken Meatballs image

When you're in a bind and can't to the store, utilize the ingredients you already have on hand and dinner will be whipped up in a jiffy!

Provided by Sydney Burnside

Categories     Chicken

Time 35m

Number Of Ingredients 8

2 can(s) canned chicken
1 egg
1 slice bread
1 tsp oregano
2 Tbsp minced garlic
1/2 c french's fried onions, crushed
1 tsp salt
1/2 tsp pepper

Steps:

  • 1. Combine all ingredients in a bowl.
  • 2. When thoroughly combined, divide mixture into twenty equal meatballs. (A little olive oil on your hands prevents the meatballs from sticking as you shape them.)
  • 3. Place them equally spaced apart on a cookie sheet that has been prepped with a drizzle of olive oil.
  • 4. Bake 25 - 35 minutes in oven that has been preheated to 400 degrees.

CHICKEN MEATBALLS



Chicken Meatballs image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h30m

Number Of Ingredients 13

2 large boneless, skinless chicken breasts (about 3/4 pound), rinsed and patted dry, sliced into 1-inch cubes
1 bacon strip
3 slices sandwich bread, roughly torn into small pieces
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 cup whole milk
1 large egg, lightly beaten
1/2 small onion, finely chopped
2 garlic cloves, finely minced or pressed through a garlic press
1/3 cup grated Parmesan cheese, plus extra for sprinkling over the meatballs
1/4 cup vegetable oil
Fresh flat-leaf parsley, finely chopped (optional)

Steps:

  • Place the chicken and the bacon on a plate and freeze to chill for 20 to 30 minutes.
  • Meanwhile, place the bread, chili powder, cayenne, and salt in the bowl of a food processor and pulse until you have fine bread crumbs. Divide the bread crumbs between two medium bowls. Set one bowl aside and stir the milk into the bread crumbs in the other bowl.
  • Add half the chilled chicken and all of the bacon to the food processor and pulse to combine into a rough mixture. Add the milk-and-bread-crumb mixture to the food processor along with the egg, onion, garlic, and Parmesan and process until very well combined (the mixture will be almost creamy). Add the remaining chilled chicken cubes to the food processor and pulse just to combine. The mixture will be semi-smooth with small chunks of chicken. Using a 1-inch small scoop, divide the mixture into about 30 small meatballs. Place the meatballs on a parchment paper-lined rimmed baking sheet and freeze for 15 minutes. Remove the pan from the freezer and roll the meatballs through the reserved bread crumbs to lightly and evenly coat the surface. Return the meatballs to the parchment-lined baking sheet.
  • Adjust an oven rack to the upper-middle position and preheat the broiler to high. Drizzle the meatballs with the oil and broil until they're cooked through, 5 to 6 minutes. Remove from the oven, sprinkle with Parmesan and the parsley (if using), rest for 5 minutes, and serve.

BEST ANYTIME BAKED CHICKEN MEATBALLS



Best Anytime Baked Chicken Meatballs image

These Baked Chicken Meatballs are the BEST! The perfect addition to any meal or to eat right on their own. Bonus: they're meal-prep friendly to stock up throughout the week!

Provided by Lindsay

Categories     Dinner

Time 30m

Number Of Ingredients 10

1 pound ground chicken or turkey
1 egg
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan
2 tablespoons olive oil (optional - makes meatballs more moist and yummy)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
black pepper to taste
additional seasonings optional!

Steps:

  • Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.
  • Mix all the ingredients together in a mixing bowl.
  • Roll the mixture into about 30 small balls. Place on baking sheet.
  • Bake for 25-30 minutes.
  • ENJOY!

Nutrition Facts : Calories 236 calories, Sugar 0.6 g, Sodium 466 mg, Fat 14.1 g, SaturatedFat 3.8 g, TransFat 0.2 g, Carbohydrate 8 g, Fiber 0.5 g, Protein 19.5 g, Cholesterol 90.3 mg

CHICKEN MEATBALLS RECIPE BY TASTY



Chicken Meatballs Recipe by Tasty image

Chicken dinner takes a new shape with these savory meatballs! They're baked, not fried, for a hands-off, mess-free meal. Serve over your favorite pasta and sauce, or alongside your favorite vegetables. Hint: Make a double batch and freeze half for another night!

Provided by Betsy Carter

Categories     Lunch

Time 40m

Yield 14 meatballs

Number Of Ingredients 12

1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 lb ground chicken
1 large egg, beaten
½ cup panko breadcrumbs
½ cup grated parmesan cheese
½ cup fresh parsley, chopped
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
pasta, cooked, for serving
sauce of choice, for serving

Steps:

  • Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
  • Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
  • Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
  • In a large bowl, combine the ground chicken, egg, panko, Parmesan, parsley, salt, pepper, and the onion mixture and use your hands to mix until just combined.
  • Roll the chicken mixture into 1½-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
  • Bake the meatballs until browned and cooked through, 20 to 25 minutes.
  • Serve with pasta and sauce of your choice.
  • Enjoy!

Nutrition Facts : Calories 109 calories, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram

BAKED CHICKEN MEATBALLS



Baked Chicken Meatballs image

My family loves these chicken meatballs, so they're on the menu often. They're wonderful as an appetizer or when we're watching the game, but I love to turn them into easy dinner options as well. -Haley Herridge, Columbus, Indiana

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup shredded Parmesan cheese
1/2 cup dry bread crumbs
1 large egg, lightly beaten
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
1/2 teaspoon pepper
1 pound ground chicken

Steps:

  • Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.

Nutrition Facts : Calories 326 calories, Fat 20g fat (6g saturated fat), Cholesterol 129mg cholesterol, Sodium 647mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

CANNED MEATBALLS



Canned Meatballs image

Sweet 'n' Sour Meatballs w/Rice; Spaghetti 'n' Meatballs; BBQ Meatballs--you name it! When you have them canned, you're only minutes away from a meal! (I'll post those recipes later-for now, we'll concentrate on meatballs. You don't need to use my meatball recipe: whatever is your favorite meatball recipe, make a quantity of it, form it into balls, place it in jars, and follow the canning directions I've laid out below! They're delicious and handy!

Provided by Wilmom

Categories     Meat

Time 2h30m

Yield 28 serving(s)

Number Of Ingredients 5

4 lbs ground beef (85/15 mix)
1 (1/4 lb) package saltine crackers, crushed
2 teaspoons garlic powder
1 tablespoon Worcestershire sauce
2 teaspoons salt

Steps:

  • Mix all ingredients, to combine well.
  • Form into balls, packing ingredients together tightly.
  • Hand-wash jars and jar lids and bands, then run them through dishwasher cycle to sterilize.
  • Place meatballs in quart-sized canning jars that have been cleaned and sterilized. (Pack only to within 1" of top of jar.).
  • Wipe rim of jar to remove grease or food bits.
  • Place lid on jar. Screw on band.
  • Place filled jars in pressure canner.
  • Add water to canner, to about 2" deep.
  • Place lid on canner and make sure lid is securely fastened.
  • Open petcock.
  • Turn on Medium-high heat.
  • When steam is rapidly escaping through petcock, close petcock. Pressure will start to rise at this point.
  • When pressure reaches 10 lb., start lowering heat, till the needle on the pressure gauge stabliizes at 10 lb.
  • Start timing: 90 minutes for quarts; 70 minutes for pints.
  • When timing is done, turn off heat, and leave the canner alone till pressure reaches zero.
  • Open petcock to release any remaining steam.
  • Remove lid.
  • Remove jars, and set in a draft-free place to cool.
  • When cool, remove bands, wipe down jars with a clean, damp-warm cloth.
  • Label and place in pantry.
  • TO USE: Remove lid, and Set jar in pan of hot water, to melt the grease, before removing meatballs, one at a time, with an iced-tea spoon; or place in microwave just long enough to melt the grease, then remove one at a time, using an iced tea spoon.
  • NOTE: canned meatballs will always have a red center. They ARE cooked through, and you don't have to worry about the color. Now, they're ready to use in your favorite meatball recipe! ALSO, this recipe may make less or more than 7 quart jars full.

Nutrition Facts : Calories 157.6, Fat 10.1, SaturatedFat 3.9, Cholesterol 44.1, Sodium 260.1, Carbohydrate 3.3, Fiber 0.1, Sugar 0.2, Protein 12.5

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