Meal prep-friendly baked chicken breast meatballs that are perfect for a quick dinner
I have a thing for chicken breast. It’s lean and rich in protein, making it a regular on my diet menu.
But it’s not easy to make chicken breast delicious. Because it is lean, it can be really dry when overcooked. And because I don’t always have the time to marinate it overnight, I train my brain to love the blend steamed chicken breast.
But the chicken breast is so much more than that. With a little creativity and some extra time, it can be irresistible. So every once in a while, I will try different chicken breast recipes to tease my palettes. And today, I am sharing my new favorite recipe – the chicken breast meatballs.
Read also: 22 Mouth-watering Asian Chicken Recipes To Make At Home
Reasons to give this chicken recipe a try
- It’s super easy
Just mix the ground chicken breast with garnish and seasoning, roll the balls, put them in the oven, and you are good to go. They will be ready before the kids are home.
- It’s versatile
I love meatballs because you can always be creative and playful, just like the dumplings. Love mushrooms? Celery, maybe? Add them in. Feel free to experiment!
- It’s meal prep-friendly.
Make these chicken breast meatballs in bulk cause they easily last for a week in the fridge and even longer in the freezer.
How to make chicken breast meatballs
Ingredients for the meatballs
- Chicken breast, 1 lb
- Carrot, 30 grams
- 3 Shittake mushrooms, small
Seasoning:
- A pinch of salt and pepper
- Oyster sauce, 1 tbsp
- Olive oil, 1 tsp
- Cornflour, 1 tsp
- Cooking wine, 1 tsp
Tools you’ll need:
- A mixer or a blender. Don’t worry if you don’t have one. You can easily chop the ingredients with a knife and mix them together.
- An oven
- Chopsticks or a spoon
Step-by-step instructions for the baked chicken breast meatballs
- Rehydrate the shiitake mushrooms
- Cut the chicken breast into small pieces and shred it in a blender.
- Add carrots and mushrooms and shred again.
- Season the mixture with salt, pepper, oyster sauce, and cooking wine. Use chopsticks or a spoon to mix evenly.
- Wet your hands a little bit and roll the mixture into small chicken meatballs. Place them on parchment paper and bake at 400 F for 18 minutes.
Now that you have the chicken meatballs ready. Let’s move on to making the sweet and sour tomato sauce.
And it’s easier than it sounds like: three ingredients, sugar and vinegar, and that’s it. But if you like sweet and sour dishes like me, it will add magic to the chicken meatballs.
Ingredients for sweet and sour sauce
- 1 tomato, small, peeled
- Scallions, chopped finely
- 50 grams of onion, chopped finely
- Olive oil, 1 tsp
- Sugar, 1 tsp
- Rice vinegar, 2 tsp
How to make the sweet and sour sauce?
- Chop all the ingredients finely.
- Heat a pan over medium-high heat. Coat the bottom of the pan with olive oil
- Add onions and stir for 2 minutes.
- When the onions start to soften, add the chopped tomato and keep stirring.
- Turn the heat down to medium and add sugar and rice vinegar. Use the spatular to press on the tomato and squeeze the juice out.
- Add water according to soak the ingredients. Cover the lid and simmer for 2 to 3 minutes.
- Add the baked chicken breast meatballs and sprinkle the scallions. Transfer to a plate and…Dig in!
Have you made this chicken recipe?
If you do, don’t forget to tell me about it! Share your thoughts or leave your questions down below. Happy cooking!
Recipes you may also like:
- Chinese Steamed Chicken With Red Dates and Mushrooms
- Easy Chinese Braised Chicken with Chestnut
- Chinese Steamed Lion Head Pork Meatballs With Quail Eggs
Baked Chicken Breast Meatballs In Tomato Sauce
Healthy baked chicken breast meatballs that are perfect for a quick dinner or meal-prep
Ingredients
- Meatballs:
- Ingredients:
- Chicken breast, 1 lb
- Carrot, 30 grams
- 3 Shittake mushrooms, small
- Seasoning:
- Salt and pepper
- Oyster sauce, 1 tbsp
- Olive oil, 1 tsp
- Cornflour, 1 tsp
- Cooking wine, 1 tsp
- Tomato sauce:
- 1 tomato, small, peeled
- Scallions, chopped finely
- 50 grams of onion, chopped finely
- Olive oil, 1 tsp
- Sugar, 1 tsp
- Rice vinegar, 2 tsp
Instructions
Making the baked chicken meatballs
- Rehydrate the shiitake mushrooms
- Cut the chicken breast into small pieces and shred it in a blender.
- Add carrots and mushrooms and shred again.
- Season the mixture with salt, pepper, oyster sauce, and cooking wine. Use chopsticks or a spoon to mix evenly.
- Wet your hands a little bit and roll the mixture into small chicken meatballs. Place them on parchment paper and bake at 400 F for 18 minutes.
Making the tomato sauce
- Chop all the ingredients finely.
- Heat a pan over medium-high heat. Coat the bottom of the pan with olive oil
- Add onions and stir for 2 minutes.
- When the onions start to soften, add the chopped tomato and keep stirring.
- Turn the heat down to medium and add sugar and rice vinegar. Use the spatular to press on the tomato and squeeze the juice out.
- Add water according to soak the ingredients. Cover the lid and simmer for 2 to 3 minutes.
- Add the baked chicken breast meatballs and sprinkle the scallions. Transfer to a plate and dig in.
Notes
Tools you'll need
- Optional: A mixer or a blender
- An oven
- Chopsticks or a spoon
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 308Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 129mgSodium: 383mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 48g
