I have abandoned fatty ground beef in favor of healthier options such as ground chicken and turkey. I can ensure with the perfect additions, these will not be bland nor dry - you will not be missing the beef here.

Cheesy Chicken Meatballs

chicken

eggs, lightly beaten

garlic light cream cheese

Parmesan cheese

dry bread crumbs

red pepper flakes

Italian seasoning

garlic powder

vegetable oil

salt

black pepper

Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.


Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan.


Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


EDIT- You can reduce to 1 egg - I was doubling this recipe from my original to serve more people but realized the 2 eggs is probably a bit much - would be fine with 1 for those having trouble making balls out of them. It's hard in the beginning but they result in a moist meatball. :)Also, you can add more breadcrumbs to balance out the moistness if you are having trouble. AND I just noticed in the directions/ingredients, that oil is added to the mixture - I don't add any oil to this mixture - I only spray the baking sheet with oil. :S

So delicious! I subbed laughing cow garlic and herb for the cream cheese, olive oil for the veggie oil and added slightly more bread crumbs and they came out fanastic! The chicken mixture is very sticky as others have said so I used 2 soons to get it to the baking sheet. A little tip: if your meat balls are all wonky looking just spray your hands with a little cooking spray and reshape once they are on the baking sheet. Works like a charm!

I will start by saying that, without a doubt, this recipe surprised me the  most of any in months!  This is a good thing.  Don't get me wrong, it's not like I expected them to be bad, but I've never made anything with ground chicken, and I've heard a lot of negative things about using it.  But, I followed the recipe as written, using  very soft cream cheese, olive oil for the oil and fresh herbs.  I MIGHT have added a bit more bread crumbs, but I can't say for sure.  I did use my 1/8 cup scoop because I only have the use of one hand, currently, so I got about 30 meatballs out of the recipe. :)  After mentioning an idea, and getting some feedback in the RE, I decided to try to create a complimentary sauce to serve these with pasta, so I made a sage/cream sauce and tossed it with penne rigate.  SO GOOD! :)  Thank you, Raquel, for the opportunity to branch out, and mis7up for the "name game" which made me make these, sooner rather than later. :)

I think these are great. The recipe submitter suggests using only 1 egg; AR won't let you modify a published recipe, so she can't "fix" it, and so it is up to the reader to read the top reviews (she's #1). Using only one egg eliminates most of the stickiness issue. Beyond that, this is just what ground chicken IS -- it's soft and squishy and no amount of stuff added in is going to make it into ground beef texture, so don't try, or you'll wind up with dry meatballs -- or gross breadcrumb-flavored meatballs. I reduced the salt in this recipe by half and thought it was delicious. I made no other changes but next time I might try fresh garlic instead of garlic powder, just because. Thanks for the recipe, Raquel! (P.S. Use a cookie scoop, one with a trigger release, to form any meatballs but especially chicken and turkey ones!)

I was starving when I made this, so I made one chicken patty along with the meatballs and ate the patty first with a piece of colby jack cheese melted on top and saved the meatballs for dinner.  I have found my new chicken burger recipe.  As some viewers mentioned, the meatballs had a strong garlic taste but I did not notice this as much in the patty.  Served the meatballs later with spaghetti sauce.  Yummy thanks.

Great meatballs! The cream cheese kept them from drying out and I did have to use a lot more breadcrumbs though to hold them together better. Instead of Italian seasoning I used fresh rosemary oregano parsley and thyme. I served them with some creamy sage pasta and sauce! We loved them!

I made these meatballs as directed (except for using regular cream cheese) and thought the Italian seasoning was a little strong and that the red pepper flakes were a little much. Next time I'd decrease both by at least half. I used an ice cream scoop to portion out my meatballs - I didn't fill it all the way so they came out a little wonky but it kept my hands clean:)

I used turkey instead of Chicken. Very good!

This was fantastic! I really had my doubts and everything was yummy. I followed the recipie almost to the letter. I didn't have the Garlic cream cheese on hand so I used regular cream cheese. It still had lots of flavor and kids loved it! Thanks

cheesy chicken meatballs

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 20

Cost: $2.33 /serving

Author : Raquel Teixeira

Ingredients

Instructions

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