Grammy's Kitchen · Meatballs · Baked Chicken Meatballs
One of 38 meatballs recipes we measured
from tastesbetterfromscratch.com
60 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.
| this recipe | typical | |
|---|---|---|
| binder | 11% | 0% |
| egg | 10% | 10% |
| dairy | 0% | 6% |
| aromatics | 1% | 9% |
| salt | 1% | 1% |
| liquid | 0% | 12% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound ground chicken ((or ground turkey)) |
| 3 g | 1/2 teaspoon salt |
| 2 g | 1 teaspoon freshly ground black pepper |
| 56 g | 1/2 cup breadcrumbs ((56g), or crushed saltine crackers) |
| 50 g | 1 egg |
| 50 g | 1/2 cup freshly grated parmesan cheese ((50g)) |
| 1 g | 1/2 teaspoon garlic powder (, or 1 clove minced garlic) |
| 2 g | 1/2 teaspoon onion powder (, or 2 Tablespoons diced fresh onion) |
| 1 g | 1/2 teaspoon dried oregano |
| 15 g | 1/4 cup fresh chopped parsley ((15g), chopped) |
Method: 4 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These meatballs are great. My husband and children love them too. They are very flavorful. The cooking time is too long, though. I made them twice. The first time I checked them at 25 minutes and they were at 200 degrees F and kinda dry (but still delicious). ” — a cook, 5.0★
“My dad recently had to go salt-free and I decided to make these chicken meatballs and modify the recipe to fit his needs! I left out the parmesan and salt and used the seasoning blends we bought for him. I also swapped out the breadcrumbs for almond flour (my ” — a cook, 5.0★