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Making Mayo’s Recipes: Chicken sausage meatballs
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This is the perfect make-ahead meal for the weekend. Learn how to roll meatballs with ground chicken breast, Parmesan cheese and Italian seasonings. Store uncooked meatballs in the fridge overnight or freeze for up to 3 months.
Each Thursday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.
Journalists: The broadcast-quality video (1:07) is in the downloads.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App.
Ingredients
- 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
Directions
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.
