These baked chicken meatballs are a lighter take on a classic comfort food. Made with lean ground chicken breast, they’re naturally lower in fat while still delivering plenty of protein to support muscle recovery and everyday strength.
Baking keeps things simple and hands-off, and a short list of pantry spices adds big flavor without extra calories. The result? Tender, versatile meatballs that work just as well over pasta, tucked into a bowl, or served with your favorite sauce for an easy, satisfying meal.
Related: Meal-Planning Made Easy
Makes 4 servings
Ingredients
¼ cup (13 grams) panko breadcrumbs or whole-wheat breadcrumbs
1 teaspoon oregano
¾ teaspoon salt
½ teaspoon black pepper
1 teaspoon onion powder
½ teaspoon crushed red pepper flakes (optional)
1 pound (454 grams) ground chicken breast
1 large egg
1 teaspoon minced garlic
Instructions
- Preheat oven to 425°F/220°C. Grease a baking dish or rimmed sheet pan with nonstick cooking spray.
- To a small bowl add breadcrumbs, oregano, salt, pepper, onion powder and red pepper flakes (if using) and stir to combine.
- In a large bowl, combine chicken, egg, garlic and breadcrumb mixture, then knead together roughly with your hands or a big spoon. Roll into 1-inch/2.5-centimeter balls. Place meatballs on prepared baking dish about 2 inches/5 centimeters apart.
- Cook 15 to 20 minutes, or until browned and cooked through. Serve warm with your favorite sauce and side.
Per serving: 172 calories | 28 grams protein | 4 grams carbs | 4 grams fat
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