Dinner recipe · from the recipe book

Oven-Baked Italian Chicken Meatballs with Arugula-Style Salad

Name: Oven-Baked Italian Chicken Meatballs with Arugula-Style Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1¼ lb (600 g) Chicken thighs, boneless skinless, cut into chunks and finely chopped or pulsed; ½ cup (50 g) Plain dry breadcrumbs; ¼ cup (60 ml, 60 g) Milk, 2%; 1 large (50 g) Eggs, beaten; ⅓ cup grated (30 g) Grated Parmesan; 3 cloves (9 g) Garlic, minced; ¼ cup chopped (15 g) Fresh parsley, chopped; 2 tsp (2 g) Dried oregano; ¾ tsp (4 g) Salt; ½ tsp (1 g) Black pepper; 3½ small (600 g) Red potatoes, cut into 1-inch chunks; 3 tbsp (40 g) Olive oil; 6⅓ cups chopped (300 g) Romaine lettuce, chopped; 1⅔ cups (250 g) Cherry tomatoes, halved; 2 cups sliced (200 g) Cucumber, sliced; ½ medium (50 g) Red onion, thinly sliced; 2 tbsp (30 g) Balsamic vinegar

Tender, garlicky Parmesan chicken meatballs baked golden, served with roasted potatoes and a crisp romaine, tomato and cucumber salad in a tangy balsamic dressing.

Oven
55 min · 30 min hands-on
Serves 4

31–45 g carbs
Protein 30 g+
Fiber 6 g+

Ingredients

1¼ lb600 gChicken thighs, boneless skinlesscut into chunks and finely chopped or pulsed
½ cup50 gPlain dry breadcrumbs
¼ cup (60 ml)60 gMilk, 2%
1 large50 gEggsbeaten
⅓ cup grated30 gGrated Parmesan
3 cloves9 gGarlicminced
¼ cup chopped15 gFresh parsleychopped
2 tsp2 gDried oregano
¾ tsp4 gSalt
½ tsp1 gBlack pepper
3½ small600 gRed potatoescut into 1-inch chunks
3 tbsp40 gOlive oil
6⅓ cups chopped300 gRomaine lettucechopped
1⅔ cups250 gCherry tomatoeshalved
2 cups sliced200 gCucumbersliced
½ medium50 gRed onionthinly sliced
2 tbsp30 gBalsamic vinegar

Steps

Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
Toss the potato-red chunks with one third of the olive oil and a pinch of the salt (about a quarter of it) on one sheet pan; roast 10 minutes while you make the meatballs.
In a large bowl, stir the breadcrumbs into the milk and let soak 5 minutes.
Add the chopped chicken thigh, egg, parmesan, garlic, half the parsley, oregano, half the salt and half the black pepper to the soaked breadcrumbs; mix gently with your hands until just combined.
Roll the mixture into 20 balls and set them on the second sheet pan; brush them with one third of the olive oil.
Bake the meatballs alongside the potatoes for 18 to 20 minutes, until browned and 165°F (74°C) in the center; the potatoes should be tender and golden.
Meanwhile, whisk the remaining olive oil with the balsamic, the remaining salt and the remaining black pepper to make the dressing.
In a salad bowl, toss the romaine, cherry tomatoes, cucumber and red onion with the dressing.
Scatter the remaining parsley over the meatballs and potatoes and serve with the salad.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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Oven-Baked Italian Chicken Meatballs with Arugula-Style Salad

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