Ground Chicken Meatballs with Peppers and Onions
Moist, flavorful meatballs made from ground chicken, tender green pepper, and diced onion.
Servings: 24 meatballs
Ingredients
- 1 medium green pepper
- 1 sweet onion
- 1 egg
- 1 pound ground chicken
- ½ cup dry Italian seasoned bread crumbs
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon Italian seasoning (crushed)
Instructions
- Preheat the oven to 450 degrees F.
- Finely dice the green pepper and the onion and set aside. Beat the egg.1 medium green pepper, 1 sweet onion, 1 egg
- Place the ground chicken in a large mixing bowl. Add the chopped green pepper, onion, egg, bread crumbs, salt, pepper, and Italian seasoning. Mix thoroughly.1 pound ground chicken, ½ cup dry Italian seasoned bread crumbs, ½ teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon Italian seasoning
- Take portions of the ground chicken mixture and shape into approximately 1 inch balls (tip: use a small cookie scoop if you have one). Place on a baking sheet lined with parchment paper or a silicone liner (for easy cleanup).
- Bake meatballs for 15-20 minutes or until the chicken is fully cooked.
Notes
Prep Tips:
- Dice the peppers and onions as finely as possible so they mix evenly and don’t cause the meatballs to fall apart.
- Lightly oil your hands to shape the meatballs with less mess and more consistency.
- If the mixture feels too wet or sticky to shape, chill it in the fridge for 15 minutes before forming the meatballs.
Variation Suggestions:
- If desired, you can swap ground chicken for ground turkey or lean ground beef.
- For a spicy kick, add a pinch of crushed red pepper flakes or a dash of hot sauce.
- Mix in a little grated Parmesan cheese for extra flavor and richness.
- Make the meatballs gluten-free by using gluten-free breadcrumbs.
Serving Suggestions:
- Simmer in your favorite sauce and serve over rice, pasta, or couscous.
- Pair with a simple tomato sauce or a drizzle of garlic aioli.
- Make meatball subs by layering in a hoagie roll with melted cheese.
- Add to a salad or grain bowl for a protein-packed lunch.
Storage Info for Leftovers:
- Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or oven until heated through, or simmer in a sauce on the stovetop until hot.
- Freeze cooked meatballs in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Use within 2 months for best quality.
- Thaw frozen meatballs in the refrigerator overnight. For a quicker thaw, simmer in a sauce on the stovetop or place them in the oven at 350 degrees F for 15-20 minutes.
Nutrition
Calories: 45kcal | Carbohydrates: 3g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 97mg | Potassium: 134mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 0.4mg
