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Using the Whole Chicken: Baked Chicken Meatballs (Recipe)

Written by Urban Ecology Center
    Monday, 02 December 2013
Using the Whole Chicken: Baked Chicken Meatballs (Recipe)

Looking for an economical way to stretch your dinner dollar and be more frugal with food? If you’re partial to poultry consider getting the whole chicken! This recipe for baked chicken meatballs is just one way to move beyond the breast and take advantage of the multiple meals you can get out of a whole bird. Want to get more creative? Then check out our hands-on Cooking Circle: Using the Whole Chicken class Monday, December 9th and learn how make chicken salad, curry, stock, and more!


Cooking Circle: Using the Whole Chickenregister button

Monday, December 9th | 6 - 8:30 p.m.
$30 (nonmembers: $35)
Registration and payment is required by December 6th


Baked Chicken Meatballs

Serves 6

  • 2 1/4 lbs chicken meat, minced
  • 4 T. Italian parsley
  • 4-6 cloves garlic, crushed
  • 2 T. finely chopped basil (or 1 T. dry basil)
  • 1 T. finely chopped oregano (or 1 1/2 t. dry oregano)
  • 3 eggs
  • 1/2 c. freshly grated Parmesan cheese
  • 1/4 of a preserved lemon (or 1 T. dried lemon peel)
  • 1 c. breadcrumbs
  • Salt and pepper, to taste
  • Chicken stock
  • Spaghetti/fettucine
  • Your favorite pasta sauce

This is a great recipe to use the chicken breast meat and any bits and pieces of chicken left after picking off all the good parts. Combine all meatball ingredients (a food processor works well). Roll into balls a littler smaller than a tablespoon. Refrigerate for approximately 1 hour. Preheat oven to 350F. Place meatballs in a baking dish with enough chicken stock to go 1/4-1/2 inch up the sides. Cover and bake for 10-15 minutes or until center is cooked through (you can break one part to check; inserting a meat thermometer would be tricky since they're small). Serve with pasta and your favorite sauce. Dinner is served!

Urban Ecology Center

Urban Ecology Center

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