4 Ingredient Chicken Meatballs

One of the keys to eating on a macros based plan is meal prep. We've got in the habit of cooking extra when we're preparing a meal. I often will have the next days lunch in the oven while I'm cooking dinner on the stove. I like to have food in my fridge that's ready for me to grab when I know I need to eat a small meal or snack to keep my macros on point throughout the day and keep my metabolism up. 

This recipe, while easy, is a great fit for my macros because it has a good amount of protein, is low carb, and not too high in fat. If you've fallen into the habit of "I'll just eat a protein bar, or drink a protein shake," you need to make this recipe. Far more satisfying than a dense protein bar. It tastes great whether hot from the oven, or cold from the fridge. And guess what? 

It's only 4 ingredients!

Jumbo Chicken Meatballs

16 oz ground chicken 

22 whole grain saline crackers

1 large whole egg

4 Tbsp of salsa (use your favorite)

1. Preheat oven to 425°. Line a baking sheet with foil or parchment paper. If using foil, lightly spray with cooking spray to prevent sticking. 

2. Crush crackers (do so either by hand or in a food processor). In a mixing bowl add crushed crackers, ground chicken, egg, and salsa. Optional: Add some cracked black pepper, if you prefer, but no need at add salt since the crackers are salted already. Thoroughly mix ingredients by hand or with a spoon (I like to get my gloved-hands in it to mix). 

3. Portion out meatball mixture into 8 equal portions (I use an ice cream scoop). Each portion is about 1/4 cup (2 oz) each. If not using a scoop, shape the meat into round balls. Place each meatball about 1-2 inches apart on the lined baking sheet. (See image below)

4. Bake for 25-30 minutes (meatballs will be golden brown). 

Serve and enjoy. 

Yields 8 meatballs (4 servings @ 2 meatballs each)

Step 3. If you don't have one, get an ice cream scoop that self-releases the food. It makes this recipe prep even faster. Plus, using a scoop, you'll know the portions are the same and they'll bake evenly and at the same time rate. 

Hot and out of the oven.  These go great with any side. For lunch, I decided to serve them with steamed broccoli. 

Crispy outer texture while moist and tender inside. All achieved from baking these in the oven! I love a crisp meatball, and I can get that texture without standing over a frying pan. 

Remember I meantioned how these are a quick grab from the fridge? Well, I decided to have them again for dinner. This time I baked some sweet potato fries to have as my side. A little bit of ketchup on the meatballs, and it tasted like I'd just made myself some meatloaf. YUM!

Let me know what you think by leaving a comment below. And please SHARE the link to this recipe with your friends.