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Lunch Β· Dinner Β· Chicken

Mini Chicken Meatball Bites

Small, tender chicken meatballs with Parmesan and herbs. Pack them cold with a dip, or hot in a preheated insulated container.

⏱ 38 min (20 min prep, 18 min cooking) 🍽 Serves 6 · 5 mini meatballs (makes about 30) lunchboxkid friendlymake aheadfreezer friendlyleftovers

In our collection Birthday parties: menu and shopping list β†’ In our collection Back-to-school lunchboxes: menu and shopping list β†’

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ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings
  • 1 lb Ground chicken
  • Β½ cup Dry breadcrumbs
  • 1 Eggs, large
  • ΒΌ cup Grated Parmesan, grated
  • Β½ tsp Garlic powder
  • 1 tsp Italian seasoning
  • Β½ tsp Table salt
  • 1 tbsp Olive oil
  • Β½ cup Marinara or pasta sauce (jar), for dipping (optional)

Make it yourself

Make the dry breadcrumbs yourself β†’ Make the italian seasoning yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: rimmed baking sheet, parchment paper, mixing bowl, food thermometer, small scoop or spoon.

  1. Heat the oven to 400Β°F and line a baking sheet with parchment. Brush it with the oil.
  2. Mix the chicken, breadcrumbs, egg, Parmesan, garlic powder, Italian seasoning and salt with your hands or a fork, just until combined. Wash your hands after handling raw chicken.
  3. Roll into about 30 balls, 1 inch across (wet hands help), and set them on the pan.
  4. Bake 15 to 18 minutes, until lightly browned and a food thermometer reads 165Β°F in the center of a meatball (USDA).
  5. Cool, then refrigerate within 2 hours. For a cold lunch, pack them with the marinara as a dip. Pack it cold: in an insulated lunch bag with at least two cold sources, such as two frozen gel packs, or one gel pack and a frozen juice box or water bottle, one on top of the food and one under it (USDA).
  6. For a hot lunch, reheat them in sauce to 165Β°F, fill an insulated food jar that you have warmed with boiling water for a few minutes, and keep it closed until lunch (USDA).

🌑 Safe temperaturesGround chicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadBake on the weekend; they keep 3 to 4 days in the refrigerator.
❄️ FreezerFreeze cooked meatballs on a tray, then bag them, up to 3 months.
β†Ί LeftoversRefrigerate within 2 hours; eat within 3 to 4 days. Reheat to 165Β°F.
πŸ§’ With kidsKids can roll the meatballs with clean hands and wash them well after.
Gluten-free swapUse gluten-free breadcrumbs or quick oats.
Turkey swapUse ground turkey.

Goes well with

πŸ‡ Rainbow Fruit SaladπŸ₯— Italian Pasta Salad

Good to know

Fresh vs. dried herbs Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Food Safety Basics

An original Teddy Rook Book recipe, written for our back-to-school lunchboxes; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.