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Easy Chicken Meatballs Baked in Muffin Tins
Easy Chicken Meatballs Baked in a mini muffin tin are lower in carbs and gluten-free. Our short-cut method keeps prep and mess to a minimum!
Course
Main Course
Cuisine
Italian
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
servings
Calories
238
kcal
Author
Marjory Pilley
Ingredients
1
egg slightly beaten
½
cup
oatmeal
or breadcrumbs
1
cup
mozzarella cheese
shredded
½
cup
Parmesan cheese
grated
½
cup
onion
diced, about ½ medium-sized onion
2
teaspoons
dried basil
or ¼ cup fresh basil
½
cup
ketchup
1
pound
ground chicken
Instructions
Preheat oven to 350F.
Add all of the ingredients except for the ground chicken to a large bowl and mix well.
Add ground chicken and mix just until combined.
Portion about 1 Tablespoon of meat mixture into 3 mini meatloaf tins.
Bake uncovered for about 25 minutes.
Allow cooked meatballs to sit for 5-10 minutes before popping out of muffin tin.
Notes
Yield is 36 meatballs.
Nutrition
Calories:
238
kcal
|
Carbohydrates:
7
g
|
Protein:
22
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Cholesterol:
112
mg
|
Sodium:
398
mg
|
Potassium:
499
mg
|
Sugar:
3
g
|
Vitamin A:
280
IU
|
Vitamin C:
1.4
mg
|
Calcium:
214
mg
|
Iron:
1.4
mg