Chicken and potato meatballs baked in the oven — crispy and delicious. How I love meatballs, always different and always special. In fact, on my Blog you will always find lots of meatball recipes of all kinds and for every taste, from the classic and much-loved meat meatballs to zucchini meatballs or potato, eggplant and many others. The recipe I want to share today is for crunchy and tasty chicken and potato meatballs — very easy to prepare and so, so good. I baked the chicken meatballs in the oven, but if you prefer you can fry them or cook them in an air fryer. You can prepare the potato and chicken meatballs in advance and keep them in a container in the fridge for a day or even freeze them so they’re ready to cook. Let’s go to the kitchen and prepare the baked chicken meatballs together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 24 Minutes
- Portions: Serves 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 169.29 (Kcal)
- Carbohydrates 15.23 (g) of which sugars 2.14 (g)
- Proteins 16.49 (g)
- Fat 5.01 (g) of which saturated 1.88 (g)of which unsaturated 1.45 (g)
- Fibers 2.12 (g)
- Sodium 217.54 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the chicken and potato meatballs
- 10.6 oz chicken breast (about 2/3 lb)
- 10.6 oz potatoes (about 2/3 lb)
- 6.3 oz carrots (about 6.3 oz / ~1 large carrot)
- 1 egg
- 1/3 cup breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 sprig parsley
- to taste salt
- 1 1/3 tbsp extra virgin olive oil
What you need to prepare the chicken meatballs
- Mixer
- Potato masher
How to prepare the chicken and potato meatballs
Peel the potatoes and carrots and cut them into pieces. Cook the potatoes and carrots in boiling water: drop the potatoes in first and after 10 minutes add the carrots, which cook faster. Let them cook for about 25 minutes, testing doneness with the tines of a fork. Drain and let cool.
In a food processor, blend the chicken breast cut into cubes together with the boiled carrots. Mash the boiled potatoes in a bowl using a potato masher. Combine the chicken and carrots mixture with the mashed potatoes and mix.
Add a pinch of salt, one egg, chopped parsley and grated Parmesan. Mix and finally add the breadcrumbs; stir well until you obtain a soft but not sticky mixture. If necessary, add more breadcrumbs.
Now shape the chicken meatballs. Take a small handful of the mixture and compact it between your hands to form balls; I slightly flattened them. Arrange the meatballs as you prepare them on a baking tray lined with parchment paper. Brush or drizzle a little oil on top and bake in a preheated oven at 374°F for 24-25 minutes.
See you tomorrow with a new recipe — hugs, Loredana
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If you prefer, you can fry the meatballs or cook them in an air fryer.
Also read the recipe for my super quick zucchini meatballs
