Baked Chicken Avocado Meatballs

Soft and easy chicken meatballs as appetizers or main, served with barbecue / marinara sauce.

Today it is meatball time!

Not beef. Not pork. Not veal. Not turkey. 

Lean ground chicken. 

Healthy but can be a little dry. Not these babies.

Mashed ripe avocado is mixed into the ground chicken for some healthy fat and moisture. 

Serve these with barbecue or marinara sauce for dipping. 

Toss them into favorite tomato sauce for a healthier take on spaghetti and meatballs. 

Make them into sliders or toss into salads (replacing grilled chicken). 

This is a revised recipe with a few modifications. It was initially posted here.

If you’d like to learn on the health benefits of avocado, then I suggest you to check out this article.


Skill level – Easy

Baked Chicken Avocado Meatballs

Ingredients:

1 pound ground chicken

1 large egg

1/2 cup breadcrumbs

1/2 cup grated mozzarella cheese

1/3 cup mashed avocado, about 1 medium

2 tablespoons minced onion

1 teaspoon Italian seasoning

3/4 teaspoon salt

1/2 teaspoon red pepper flakes

1/2 teaspoon garlic powder

1/8 teaspoon pepper powder

Preparation:

1. Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray and set aside.

2. Combine all ingredients in a large bowl, until thoroughly mixed.

3. Using a 1 1/2 tablespoon measure ice cream scoop, make about 25 balls and place them on the greased baking sheet, about 1-inch apart (wet hands help in shaping smooth balls. Have a small bowl filled with water, dip the palm of your hands and shape them with ease). If you do not have an ice cream scoop, simply use a heaped tablespoon measure chicken mixture to make balls.

4.  Spray the tops with a coating of non-stick cooking spray, place baking sheet in the middle of the oven and bake for 18-20 minutes. 

5. Place baking sheet on a wire rack to cool. 

6. Serve meatballs with barbecue or marinara sauce.

Makes 25 balls

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(meatball)

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22 Comments

  1. Could you make it into a meat loaf? Using the same Ingredients? I am trying the meatballs tonight, they sound WONDERFUL!

    1. I don’t see why not! I’d suggest reducing the oven temp to 350 F and baking for longer time , so that the chicken is cooked all the way through. Hope you like it:)

  2. Is it okay if I replaced the bread crumbs with oatmeal or something that’s not bread and then left the cheese out as well?

  3. I made these tonight and they were DEEEELICIOUS! I was little nervous on how’d they taste, but they were a really big hit with the husband. I used a premade sweet and sour marinade and served them over rice!! So good!

  4. Great recipe! I made a double batch last week and froze half. They were perfect for dinner and taking the rest for UH tailgating today! Thank you for this deliciousness!!!

  5. How are you freezing them so they dont stick together and when you take them out and want to eat them how are you cooking them.

    1. Hi Nichole, I usually like to place cooked and cooled meatballs in a baking sheet and place in the freezer for at least couple of hours or several hours. When they are frozen solid, remove the meatballs and transfer them into ziplock bags,seal and freeze. This method will ensure that the meatballs stay separated when frozen.
      To thaw –
      If you have the time, then you can remove as many meatballs as you’d like and thaw at room temperature until defrosted completely. Add to your favorite sauce or heat in the microwave.
      If you are in a rush. then remove as many meatballs as you’d like and thaw in the microwave, until heated through.
      Hope it helps:)

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