Oven-baked chicken meatballs

Name: Oven-baked chicken meatballs - Olga D.
Ingredients: chopped chicken breast; 1 raw egg; a little semolina; 1/2 onion; chopped parsley; salt; pepper; garlic powder

Diverse - Oven-baked chicken meatballs by Olga D. - Recipia

Baked chicken meatballs are prepared simply, using minced meat, onion, parsley, an egg, and a few spices. The amount of meat is determined by the number of meatballs desired, so the recipe can be made for a small portion or for several people. They are easily shaped and baked on parchment paper, without the need for frying. They are good served warm or cold and can also be used as a base for marinated meatballs. QUICK INFO Total time: not specified in the original recipe Preparation time: depends on the amount of meat and the number of meatballs Baking time: not specified Servings: variable, depending on the amount of meat used Difficulty: easy Recipe type: baked chicken meatballs, suitable for lunch, dinner, or packed meals INGREDIENTS Minced chicken breast – the amount is chosen based on how many meatballs we want to prepare 1 raw egg A little semolina 1/2 onion, finely chopped Chopped parsley Salt Pepper Garlic powder The amount of meat is not fixed in the basic recipe. Depending on this, the other ingredients are adjusted without overloading the mixture with too much egg, onion, or spices. The semolina is added in small amounts, just enough to help bind the mixture. PREPARATION METHOD 1. Prepare the ingredients I put the minced chicken breast in a large bowl. I chop the onion as finely as possible and add the chopped parsley. The onion should not be left in large pieces so that the mixture can be easily shaped and the meatballs have a pleasant texture. 2. Mix the composition Over the minced meat, I add the onion, parsley, salt, pepper, and garlic powder. I crack the raw egg and put it in the bowl, then add very little semolina. I mix all the ingredients well until the composition becomes homogeneous. The semolina is added gradually and in small amounts. There is no need for the mixture to become firm; it just needs to be moldable. 3. Shape the meatballs I take portions of the mixture and shape them into meatballs. The size can be chosen according to preferences, but it is useful for them to be as close in size as possible so they cook at the same time. There is no need to roll them in another ingredient. The mixture is placed directly on the parchment paper. 4. Arrange them in the tray I put parchment paper in a tray and arrange the shaped meatballs, leaving a little space between them. The oven should already be preheated before placing the tray in. In the basic recipe, the exact temperature and baking time are not specified. These can vary depending on the oven and the size of the meatballs, so it is important to monitor them during baking and to leave them until the meat is well cooked. 5. Serve The meatballs can be served warm, immediately after baking, or cold. They can be eaten plain or used later for marinated meatballs. The recipe does not include the marinade but only mentions this serving possibility. WHY I MAKE THIS RECIPE OFTEN I like the recipe because it does not involve frying and is made from a few common ingredients. The mixture comes together quickly, and shaping does not take long if I prepare multiple meatballs at once. The fact that the main ingredient is used in a variable amount is practical. I can make exactly the number of meatballs I need without being tied to a fixed quantity. They are suitable for a simple meal and for situations where I want to have something prepared for later. Another advantage is that they can be served in various ways. They are good warm, but they also retain their usefulness after cooling. If there are leftover meatballs, they can be marinated later. TIPS AND VARIATIONS Tips Chop the onion as finely as possible. Large pieces can make the mixture harder to shape and may break apart during baking. Add the semolina sparingly. The recipe requires very little, not a large amount. If too much is added, the mixture can become too dense. Shape the meatballs to similar sizes. This way, those in the tray will bake more evenly. Very large meatballs may need more time than smaller ones. The oven must be preheated before placing the tray. The temperature and time are not indicated in the original recipe, so you need to consider the oven used and check the dish during baking. Substitutions The basic recipe uses minced chicken breast, egg, semolina, onion, parsley, and spices. No precise substitutions for these ingredients are indicated, and changing them can alter the texture and taste of the meatballs. If you do not want a strong garlic flavor, the garlic powder can be used in a smaller amount. For a more pronounced taste, the desired amount can be kept without changing the rest of the preparation. Variations The simplest variation is to change the size of the meatballs. Smaller ones are practical for serving cold or for packing, while larger ones can be served as the main part of the meal. The amount of spices can also be adjusted according to taste. The base remains the same: chicken meat, onion, parsley, egg, a little semolina, salt, pepper, and garlic powder. After baking, the meatballs can be used to prepare a marinated version. This recipe does not specify the ingredients or steps for marinade, so these must be prepared separately. Serving ideas The meatballs can be served warm or cold, exactly as they come out of the tray after cooling. They are suitable for a simple meal without additional preparation. They can be placed in a sandwich or packed for later. If you want to turn them into marinated meatballs, use them after they are baked and sufficiently cooled. FREQUENTLY ASKED QUESTIONS Can I make meatballs with any amount of meat? Yes. The amount of minced chicken breast is determined by the number of meatballs desired. You just need to proportionally adjust the egg, onion, parsley, and spices. Is it mandatory to use semolina? The recipe includes a little semolina, which helps bind the mixture. It is not used in large amounts, just a small quantity added to the meat mixture. Do I need to fry the meatballs beforehand? No. The meatballs are shaped and placed directly on parchment paper in the prepared tray. Then they are placed in the preheated oven. At what temperature and for how long are they baked? The original recipe does not specify the temperature and baking duration. These depend on the oven and the size of the meatballs. The oven must be preheated, and the meatballs must be monitored until the meat is well cooked. Can I serve the meatballs cold? Yes. They are good both warm and cold. They can also be used later for marinated meatballs. NUTRITIONAL VALUES The values are estimated and cannot be accurately calculated for a serving, as the amount of meat and the number of meatballs are not specified. For 100 g of meatballs, mainly made from chicken breast, without added oil, the estimate is: Calories: approximately 150–190 kcal Proteins: approximately 25–30 g Fats: approximately 4–7 g Carbohydrates: approximately 2–5 g The values vary depending on how lean the meat is, the amount of egg and semolina used, and the size of the meatballs. Chicken breast mainly contributes protein, while onion and a little semolina provide a reduced amount of carbohydrates. STORAGE AND REHEATING After cooling, the meatballs are stored in a covered container in the refrigerator. For the best taste and texture, it is preferable to consume them within a short time. They can be served cold without any additional preparation. If you want to eat them warm, heat only the necessary amount until it is well warmed inside. The meatballs intended for marinating can be used after cooling.