These incredibly scrumptious and flavorful baked Italian Chicken Meatball Poppers prove that game day appetizers don’t have to be filled with high calories and fat.
Park these bad boys on the table and the guys and girls will gobble them up!!
Chicken Meatball Poppers
Lean chicken breast is given a kick of flavor with a fresh onion, garlic, herbs, cheese and tomato sauce. This recipe is so easy and so good you will whip these up anytime.
Chicken meatballs are perfect to serve with pasta, vegetables, or even to make meatball subs. Ready in just 30 minutes. My family loves them and I am sure you will too!
With love, from our simple kitchen to yours.
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Other Fabulous Meatball Recipes
- Bacon Jalapeno Meatballs
- Homemade Air Fryer Meatballs
- Saucy Teriyaki Meatballs
- Sriracha Honey Slow Cooker Meatballs
Baked Italian Chicken Meatball Poppers
- 2 pounds ground chicken breast
- 1 1/2 cups Italian breadcrumbs
- 1 cup freshly grated parmesan cheese
- 6 cloves garlic, pressed
- 1/2 small onion, grated
- 1/4 cup tomato sauce
- 1 tablespoon dried Italian seasoning
- 4 tablespoons fresh basil, chopped
- 4 tablespoons fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 4 egg whites
- Preheat oven to 350°F. Prepare 2 baking sheets by lining with parchment paper.
- In a large mixing bowl, combine all ingredients. Mix well, but do not over mix or you will have tough meatballs.
- Using a 1 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less.
- Bake for 20 minutes, or until lightly browned and cooked through.
- Remove meatballs from oven and transfer to serving platter to serve immediately, or add to sauce of choice.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2013
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