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Chicken sausage meatballs

Medically reviewed on May 14, 2018

Serves 5

Dietitian 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 Size3 ounces
Carbohydrate2 g
Cholesterol81 mg
Fiber1 g
Protein30 g
Sodium326 mg
Monounsaturated Fat1 g
Saturated Fat2 g
Total Fat4 g

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