There is nothing more versatile than poultry meatballs. They are heavy enough to make for a significant meal, but light enough to go with salads, a light pasta or even in soup.

These oven baked chicken meatballs recipe takes 40 minutes, prep time included, and it will leave feeling full and light at the same time. Yes, that’s possible.

Let’s get started, shall we?

1. Grab a sheet pan and cover with aluminum foil. Drizzle a bit of sprayed oil on the pan. (I use Chosen Blend’s Oil Spray with safflower, avocado and coconut oil)

2. Set oven to bake to 400 degrees.

3. Grab a bowl in which you will dump all of the following ingredients into:

• 1 pound of ground chicken or ground turkey (I prefer chicken for these)
• 1 egg
• 1/2 a cup of gluten free panko flakes (add bread crumbs for gluten option)
• 1/2 a cup of parmesan cheese (sub for nutritional yeast if you are vegan)
• 1/2 a teaspoon of garlic powder
• 1/2 a teaspoon of onion powder
• 2 tablespoons of olive oil (makes them juicy, juicy)
• 1/2 a teaspoon of himalayan sea salt
• 1/2 a teaspoon of black pepper
• 1 teaspoon of turmeric

4. Mix all ingredients with your hands until they are all meshed into one paste.

5. Start to grab pieces of the mix and roll them into small meatballs. The recipe can make between 20-30. I can normally make around 24 decent sized meatballs.

6. Once your oven beeps and it’s ready to bake, place the oven pan into the oven and bake between 25-30 minutes. You can also bake for 25 minutes and then broil for 3 minutes. It’s all up to you.

That’s it! Add your meatballs to a salad, with some rice, maybe into the sauce for your pasta…the sky is the limit! They also make great leftovers.

I would love to hear your feedback! ¡Buen provecho!