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Herb Chicken Meatballs

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 fantastic! The chicken mixture is very sticky as others have said so I used 2 spoons to get it to the baking sheet. A little tip: if your meatballs 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!

This herbed chicken meatball recipe is a lifesaver on busy weeknights. We can have these savory morsels on the table in less than 30 minutes, and they’re always a hit, regardless of how we serve them. They’re the perfect pair to spaghetti, and they make amazing sandwiches. The kids like them best on their own, dipped in a side of marinara. We think the satisfying herb flavor tastes incredible on top of a fresh green salad.

“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.

With so much great flavor, it’s no wonder these meatballs are regulars at our dinner table! Having recipes that are delicious to eat and easy to prepare help to keep our weeknight dinners easy and offer up great variety. Our family will never get tired of these meatballs; there’s just so many good ways to eat them!

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!