Return to the Kitchen is a participant in the Amazon Affiliates Program. This post may contain affiliate links for which we may earn a profit if a purchase is made at no additional cost to you.
Do you like recipes that you give you enough food for two meals without having the leftovers as the second meal? If you do, then these Big Batch Chicken Meatballs are for you! Read on for how you can use this recipe for multiple meals!
How to make Chicken Meatballs
This recipe is so simple to put together com. Combine all of the ingredients in a large mixing bowl and then roll into meatballs. When ready, bake at 375 until golden and internal temperature reaches 165 degrees, about 18-20 minutes. If baking from frozen, read below on how to store these, bake at 375 for about 25-30 minutes or internal temperature reaches 165 degrees.
How to store meatballs for a later meal
The best part of this Big Batch Chicken Meatball recipe is that it makes about 70 meatballs! Depending on the size of your family you may be able to stretch this for 2-4 meals. We feed 4 in my home so I can get 2 meals out of this recipe. When I make them I bake half and save the other half. Simply place rolled meatballs (not baked) in a glass dish or very tight storage container. Wrap with double plastic wrap and label.
These meatballs will stay good for about 3 months in the freezer. When ready to use, cook from frozen at 375 degrees for about 25-30 minutes or until golden and internal temperature reaches 165 degrees.
There are quite a few ways to use these meatballs. We love to serve them with pasta, in sandwiches or as an appetizer with sauce for dipping. For more ways to use these meatballs see this article!
For a behind the scenes look at Return to the Kitchen, be sure to follow us on Instagram, Facebook, YouTube, TikTok and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!
Looking for more recipes like this one? Check out our Chicken Pot Pies, Chicken Broccoli Alfredo Lasagna, Chicken Marbella, Crock Pot Chicken Fajitas, Crock Pot Orange Chicken, Healthy Lemon Chicken Orzo Soup, Simple Gluten-Free Chicken Piccata, Crock Pot Hawaiian Chicken, Almond Crusted Chicken, Crock Pot Chicken Enchiladas and Citrus Chicken Pasta.
Big Batch Chicken Meatballs
These Meatballs are super easy to put together and will give you enough for more than one meal!
- 3 lbs ground chicken
- 1 cup Italian seasoned breadcrumbs
- 2 eggs
- 2 tsp garlic salt
- 1/2 tsp pepper
- 1 tsp Italian seasoning
- If baking some meatballs right away, preheat oven to 375 degrees.
- Combine all ingredients in a large bowl and mix well.
- Roll meatballs into tablespoon-sized balls. There should be about 65-70 meatballs.
- If baking meatballs, bake at 375 degrees for 18-20 minutes or until golden and internal temperature reaches 165 degrees.
- To freeze meatballs use either a glass dish or airtight container. Double wrap in plastic wrap and label. Meatballs should stay good for about 3 months in the freezer. From frozen bake at 375 degrees for 25-30 minutes or until golden and internal temperature reaches 165 degrees.
Chicken can be substituted for beef, turkey or pork as long as correct temperatures are reached when baking.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 70 Serving Size: 1 meatball
Amount Per Serving: Calories: 46Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 85mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 5g