Rosemary Garlic Chicken meatballs are super easy to make and they are an easy weeknight dinner recipe that the whole family will love. Ground chicken with rosemary and garlic then baked in the oven make for the perfect baked chicken meatballs. Super easy and tasty dinner done in under 30 minutes!
Rosemary Garlic Chicken Meatballs
I love meatballs, however, sometimes I just want a change from the normal so I make these Rosemary Garlic baked Chicken Meatballs. They are a simple meatball to make but they have amazing flavor. Whenever I make these Rosemary Garlic Chicken Meatballs I double the batch because then we have leftovers or I can freeze them for an easy meal prep recipe.
With these baked chicken meatballs you are going to get the amazing flavors of rosemary and garlic, but don’t worry the rosemary is not overwhelming at all. I know I tend to sometimes fear rosemary because it can be a very strong flavor.
Easy Meatball Recipes
If you love meatballs be sure to check out these tasty teriyaki meatballs.
Tips for Making Chicken Meatballs
When making these chicken meatballs it is important to remember that chicken is a softer meat, so your chicken meatballs are not going to end up perfect balls.
I like my chicken meatballs to have a good browning on them so I pan fry them before baking them, you can skip this step and just bake them in the oven for 30-35 minutes if you do not want to pan fry them.
What to Serve with Garlic Chicken Meatballs
This baked chicken meatballs recipe is amazing with your favorite vegetable side dishes if you are wanting them to be the main course.
For a simple pasta dish, make the meatballs and then some pasta, add butter and a little bit of garlic into the pasta, and then add the meatballs.
If you love pasta with sauce, add them to your homemade pasta sauce and put it on top of spaghetti.
They are great as an appetizer for a party or family get together, when serving them this way I like to put toothpicks in the tops to make it easy for people to eat them.
Check out these great side dish recipes to make a complete meal
- The Best Homemade Mashed Potatoes!!
- Avocado Blt Salad
- Oven Roasted Parmesan Asparagus
- Microwave Sweet potato
How to store
Allow them to cool completely and then store in an airtight container, they will keep in the fridge for 3-4 days.
Can I freeze Chicken Meatballs?
Yes! They freeze well for enjoying later. Allow the meatballs to cool completely, then place on a baking sheet and put them in the freezer until frozen, about 1-2 hours. Then remove from the baking sheet and store in a freezer bag in the freezer. They will keep in the freezer for up to 2 months.
To defrost remove from the freezer and place in the fridge for 24 hours. Then reheat in the microwave, in the oven or stove top.
Can I use ground turkey instead?
Yes! You can totally use ground turkey to make these meatballs instead of ground chicken.
Can I skip browning them on the stove?
I like my chicken meatballs to have a good browning on them so I pan fry them before baking them, you can skip this step and just bake them in the oven for 30-35 minutes if you do not want to pan fry them.
Rosemary Chicken Meatballs Ingredients
- 1 pound ground chicken
- 1 large egg
- 1/2 cup Italian seasoned bread crumbs
- 1 teaspoon Worcestershire sauce
- 1 teaspoon rosemary chopped
- salt to taste
- 1 onion small
- 3 garlic cloves
- 2 tablespoons olive oil
- 4 garlic cloves
- 3 springs fresh rosemary
- pepper to taste
How to make Rosemary Garlic Chicken Meatballs
Preheat the oven to 375 degrees.
Combine the chicken, egg, bread crumbs, Worcestershire sauce, rosemary, salt, and pepper in a medium mixing bowl.
With a small grater grate the onion and garlic into the meat mixture. Stir just until all the ingredients are combined. Set it aside.
Add the olive oil to a large cast-iron pan over medium heat.
Roll the meat mixture into one inch balls and add them to the saute pan. Let them brown on all sides.
Add the 4 garlic cloves and 3 sprigs fresh rosemary to the pan.
Once the meatballs are browned place them in the oven for 5-10 minutes or until they reach an internal temperature of 160 degrees.
More Chicken Recipes
- Slow Cooker Parmesan Garlic Chicken Bake
- Slow Cooker Asian Chicken
- Dorito Chicken Casserole
- Chicken and Potato Casserole
- Chicken Broccoli Alfredo
- Cracker Barrel Chicken and Dumplings Recipe
- Chicken Florentine
Rosemary Garlic Chicken Meatballs
Ingredients
- 1 lb ground chicken breast
- 1 large egg
- 1/2 cup Italian seasoned bread crumbs
- 1 teaspoon Worcestershire sauce
- 1 teaspoon rosemary chopped
- salt to taste
- 1 onion small
- 3 garlic cloves
- 2 tablespoons olive oil
- 4 garlic cloves
- 3 springs fresh rosemary
- pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Combine the chicken, egg, bread crumbs, Worcestershire sauce, rosemary, salt and pepper in a medium mixing bowl.
- With a small grater grate the onion and garlic into the meat mixture. Stir just until all the ingredients are combined. Set it aside.
- Add the olive oil to a large cast-iron pan over medium heat.
- Roll the meat mixture into one inch balls and add them to the saute pan. Let them brown on all sides.
- Add the 4 garlic cloves and 3 sprigs fresh rosemary to the pan.
- Once the meatballs are browned place them in the oven for 5-10 minutes or until they reach an internal temperature of 160 degrees.
Notes
Makes 16 meatballs
4 meatballs per serving
4 SmartPoints per 4 meatballs on Weight Watchers FreeStyle Pla
More Weight Watchers Friendly Recipes:
Comments & Reviews
Patti says
What are the 4 garlic cloves and the rosemary sprig used for? There are 3 garlic cloves in the meatballs, but four more listed…
Stephanie says
You add them to the pan right before you add them to the pan.
Patti says
Thank you!
Rhonda says
I am confused how this is 4 points when ground chicken is free on the freestyle so the 1/2 cup of breading is 4 points …so confused
MidgetMomma says
A serving is 4 meatballs, each meatball is 1 point 🙂
Kathy E. says
These meatballs are super delicious! I made them tonight and there were no complaints, only “yums”! The one thing I did differently was skip the browning part in the skillet and put them straight into the oven on a baking pan. We’ll enjoy these many times…thank you!
Stephanie says
Im glad you enjoyed them 🙂