What if I told you that you could enjoy homemade meatballs without hours in the kitchen? Our Baked Chicken Meatballs (Tefteli) are a game-changer, offering a healthier twist to the classic comfort food. Juicy, flavorful, and baked to perfection, these meatballs are about to become your new obsession.
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Tefteli are Ukrainian or Slavic versions of meatballs they are moist and flavorful. Making these meatballs in the oven makes this an easy freezer meal option and a quick way to make dinner or an appetizer with minimal hands-on time.
Why you will love this recipe
- Freezer Friendly Prepare a large batch and freeze it for later use.
- Effortless Preparation: With just a few easy-to-find ingredients and straightforward steps, you can whip up a batch of these baked chicken meatballs in no time.
- Healthy Indulgence: Rich flavors of meatballs without the excess grease. By using lean ground chicken and baking instead of frying, you can enjoy a wholesome and delicious dish that aligns with your health-conscious lifestyle.
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Ingredients
- ground chicken- Make your own ground chicken by following this guide.
- eggs
- salt and pepper
- bread crumbs
- onion
- heavy cream
See recipe card for quantities.
Substitutions and Variations
- Ground chicken: Swap for ground turkey, ground pork or beef, or a mixture of both for a different flavor profile.
- Experiment with different herbs and spices.
- Gluten-free breadcrumbs can be used for a gluten-free version.
Instead of baking feel free to deep fry the chicken meatballs. I prefer the baked version because it mess free and a healthier alternative.
Feel free to mix and match variations such as pesto, Asian inspire, or bbq, or get creative with your flavor combinations. The versatility of baked chicken meatballs makes them the perfect base for many recipes, ensuring that each batch is unique and delicious.
Instructions
Step 1: Combine all the ingredients in a large bowl add 3lbs of ground chicken, 2 eggs, 1 tablespoon Salt, 1 teaspoon ground black pepper, ¾ cup bread crumbs, 1 onion (Blended, grated, or put through the meat grinder when grinding chicken) 4 tablespoon heavy cream.
Step 2: Put on food-safe gloves and with your hand work the meat and ingredients until evenly combined. Feel free to use a spatula but I have found that using your hands works a lot better.
Step 3: Form meatballs by using a cookie scoop. Dip the end of the cookie scoop in water and then scoop the meat filling. Release onto a parchment-lined baking sheet about 2 inches apart. If you rather use your hands to form the meatballs wet your gloved hand and work 1 tablespoon of meat filling into a ball.
Step 4: Bake meatballs in a preheated oven at 350F for 20 -25 minutes until you see the golden round at the base of the meatballs.
Hint: If the meat starts to stick to the hands or cookie scoop dip into the water to help the meat not stick.
Equipment Recommendations
- Cookie scoop- To form meatballs quickly and effortlessly use a cookie scoop.
- Baking sheet- A large baking sheet helps bake large quantities of meatballs at once.
- Large bowl- To make it easier to combine all the ingredients.
How to store Baked Chicken Meatballs
Store baked Chicken meatballs in the fridge for 5 days. Make sure to place meatballs in an airtight container as the smell is strong and will leak into your fridge and other food.
You can also Freeze these baked meatballs for 2-3 months. To reheat place into the Air fryer, slow cooker, oven, or skillet.
FAQ
In a preheated oven at 350F bake for 20 to 25 minutes or until internal temp 165F.
Yes, place frozen meatballs on a baking sheet and into the oven at 350F oven for 15-20 minutes.
What to serve with chicken meatballs
Looking for other recipes like this? Try these:
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Baked Chicken Meatballs (Tefteli)
Equipment
- 1 cookie scoop
- 1 baking sheet
- 1 large mixing bowl
Ingredients
- 3 lbs Chicken
- 2 large eggs
- 1 tablespoon sea salt
- 1 tsp black pepper
- ¾ cups plain breadcrumbs
- 1 large onion
- 4 tbsp heavy cream
Instructions
- Combine all the ingredients in a large bowl add 3lbs of ground chicken, 2 eggs, 1 tablespoon Salt, 1 teaspoon ground black pepper, ¾ cup bread crumbs, 1 onion (Blended, grated, or put through the meat grinder when grinding chicken) 4 tablespoon heavy cream.
- Put on food-safe gloves and with your hand work the meat and ingredients until evenly combined. Feel free to use a spatula but I have found that using your hands works a lot better.
- Form meatballs by using a cookie scoop. Dip the end of the cookie scoop in water and then scoop the meat filling. Release onto a parchment-lined baking sheet about 2 inches apart. If you rather use your hands to form the meatballs wet your gloved hand and work 1 tablespoon of meat filling into a ball.
- Bake meatballs in a preheated oven at 350F for 20 -25 minutes until you see the golden round at the base of the meatballs.
Notes
Substitutions and Variations:
-
- Ground chicken: Swap for ground turkey, ground pork or beef, or a mixture of both for a different flavor profile.
-
- Experiment with different herbs and spices.
-
- Gluten-free breadcrumbs can be used for a gluten-free version.
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