• Serves
  • 177

Dietician's Tip: These meatballs can be made ahead of time. Chill in the refrigerator overnight to use the next day or freeze for up to 3 months.


  • 1/4 large onion, chopped
  • 1 3/4 teaspoon minced garlic
  • 1/4 cup grated Parmesan cheese
  • 3/4 teaspoon Italian seasoning
  • 3/4 teaspoon ground fennel
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 pound ground chicken breast


Heat the oven to 350 F. In a small saucepan, saute the onions and garlic until tender, about 5 to 7 minutes. Remove from heat and place in a medium bowl. Add the cheese, Italian seasoning, fennel, salt and pepper; mix well. Add the chicken and gently mix with hands until just combined. Form mixture into 1-inch meatballs about 3/4 ounces each. Place on a greased baking sheet and bake until the internal temperature of the meatballs reach 165 F, about 15 minutes.

Nutritional analysis per serving

Serving size: 3 ounces

  • Calories 177
  • Cholesterol 81 mg
  • Monounsaturated fat 1 g
  • Saturated fat 2 g
  • Sodium 326 mg
  • Total carbohydrate 2 g
  • Dietary fiber 1 g
  • Protein 30 g
  • Serving size 3 ounces
  • Total fat 4 g
  • Meats, poultry and fish 3
  • Meat and meat substitutes 3
Last Updated: 05-13-2016
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