High-Protein Chicken Stuffing Meatballs
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: High-Protein
Ingredients
Scale
- 1 lb lean ground chicken (93% lean is best)
- 1 cup dry stuffing mix (crushed slightly)
- 1/4 cup low-sodium chicken broth
- 1 large egg, lightly beaten
- 1/2 cup onion, finely diced
- 1/2 cup celery, finely diced
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 tablespoon olive oil (for sautéing)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Heat the olive oil in a small skillet over medium heat. Add the finely diced onion and celery. Sauté for about 5 minutes until the vegetables are soft and translucent. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the dry stuffing mix and the chicken broth. Stir gently and let it sit for about 2 to 3 minutes.
- To the bowl with the stuffing, add the ground chicken, beaten egg, sautéed onion and celery, garlic powder, dried thyme, salt, and pepper. Use your hands or a spatula to mix everything together. Be careful not to overmix, as this can lead to tough meatballs.
- Scoop about 2 tablespoons of the mixture at a time and roll it between your palms to form a ball roughly the size of a golf ball. You should end up with approximately 16 meatballs. Place them evenly spaced on the prepared baking sheet.
- Place the baking sheet in the oven and bake for 18 to 20 minutes. The meatballs are done when they are golden brown and have reached an internal temperature of 165°F (74°C). If you want a crispier exterior, you can broil them for the last 2 minutes.