These baked chicken meatballs are juicy, flavorful, and incredibly easy to make! They’re packed with lean protein and simple pantry staples like parmesan, breadcrumbs, and classic seasonings for maximum flavor. Baking keeps them lighter while still achieving a golden-brown finish.
Baked Chicken Meatballs
Serve these versatile meatballs with spaghetti and marinara sauce for a comforting family dinner or pair them with simple salad. They’re also great as a protein-packed snack or party appetizer.
Make a double batch and freeze the meatballs for quick weeknight meals. You’ll love how easy and delicious they are!
Why You’ll Love These Meatballs:
Versatile - Great with pasta, rice, or as a party appetizer!
Healthy and hearty - Made with lean ground chicken.
Perfect for meal prep - Double the batch and freeze some for later.
Jump To
- Baked Chicken Meatballs
- Why You’ll Love These Meatballs:
- 🛒Ingredients
- 🥣How To Make Baked Meatballs
- Rita's Tip
- 📋Tips for the Best Chicken Meatballs
- 🍱Storage Instructions
- What To Serve With Chicken Meatballs Recipe
- More Chicken Recipes You'll Like
- Did You Try This Recipe?
- 📖Recipe
- 🤷Frequently Asked Questions
- 💬 Comments
🛒Ingredients
- Ground chicken or turkey - Choose lean ground chicken for a lighter option. Ground turkey works too.
- Breadcrumbs - Use panko, regular, or whole wheat to bind the meatballs.
- Egg - Helps hold the meatballs together.
- Parmesan cheese - Adds a rich, nutty flavor.
- Olive oil - Keeps them juicy and helps with browning.
- Garlic & onion powder - For savory depth without added texture.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥣How To Make Baked Meatballs
- Preheat the oven - Set it to 400°F and line a baking sheet with parchment paper.
- Mix the ingredients - Combine everything in a bowl and mix until just combined.
- Form the meatballs - Shape into 1 ½-tablespoon-sized balls. This makes about 22-25 meatballs.
- Bake - Place on the prepared sheet and bake for 23-25 minutes or until golden brown and fully cooked.
- Garnish the cooked meatballs with some fresh herbs and serve with dipping sauce!
Rita's Tip
Don’t overmix - Gently combine the ingredients; overmixing will make the meatballs tough.
📋Tips for the Best Chicken Meatballs
- Wet your hands. This prevents the mixture from sticking while shaping.
- Chill the mixture. Let it rest in the fridge for 30 minutes for easier handling.
- Season generously. A bit of extra salt or Italian seasoning can enhance the flavor.
- Stick to lean ground chicken or turkey for lighter meatballs. Avoid extra-lean for juicier results.
- Don’t skip the egg and breadcrumbs. They help bind the meatballs and keep them tender.
- Mix gently. Overmixing can make meatballs tough. Stir just until combined.
- Use a cookie scoop. This keeps meatballs uniform in size and ensures even cooking.
- Wet your hands. Lightly damp hands make shaping easier and less sticky.
🍱Storage Instructions
- 🍱To Store. Cool completely and refrigerate in an airtight container for up to 3 days.
- 🥶Freezing. After baking: Cool, then freeze in a container for up to 2 months. Before baking: Shape the meatballs, freeze them on a tray, and then transfer them to a container. Bake from frozen at 400°F for 25 minutes or until fully cooked.
- 🔥To Reheat. Bake at 400°F for 10-12 minutes or heat in a skillet with sauce.
What To Serve With Chicken Meatballs Recipe
With pasta or marinara - Classic and comforting.
As a party snack - Serve with toothpicks and your favorite dipping sauce.
In a sandwich - Make a meatball sub with melty mozzarella and tomato sauce.
Why Are My Meatballs Tough?
Tough meatballs usually come from overmixing or overbaking. Be gentle when shaping and avoid compacting the mixture too tightly.
This keeps them tender and juicy!
Common Mistakes to Avoid
- Overbaking: Bake just until cooked through (internal temp 165°F). Overbaking can make them dry.
- Don't skip the olive oil: It adds moisture and enhances browning.
- Packing meatballs too tightly: Roll gently to keep them light and tender.
More Chicken Recipes You'll Like
📖Recipe
Baked Chicken Meatballs
Ingredients
- 1 pound ground chicken or turkey
- ¼ cup breadcrumbs
- 1 large egg
- ½ cup parmesan, grated
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- black peppe, to taste
- ½ teaspoon Italian seasoning
- ½ teaspoon smoked paprika, optional, but great for flavor
- chopped fresh parsley, for garnish
Instructions
- Preheat the oven: Set the oven to 400°F and line a large baking sheet with parchment paper.
- Mix the ingredients: In a bowl, combine all the ingredients and mix until well blended.1 pound ground chicken or turkey, ¼ cup breadcrumbs, 1 large egg, ½ cup parmesan, 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, black peppe, ½ teaspoon Italian seasoning, ½ teaspoon smoked paprika
- Form the meatballs: Roll the mixture into small meatballs, about 1 ½ tablespoons each. You should have around 22-25 meatballs.
- Bake the meatballs: Arrange the meatballs on the prepared baking sheet and bake for 23-25 minutes, or until fully cooked. Garnish with parsley and enjoy!chopped fresh parsley
Notes
-
- Overbaking: Bake just until cooked through (internal temp 165°F). Overbaking can make them dry.
- Don't skip the olive oil: It adds moisture and enhances browning.
- Packing meatballs too tightly: Roll gently to keep them light and tender.
- To Store. Cool completely and refrigerate in an airtight container for up to 3 days.
- Freezing. After baking: Cool, then freeze in a container for up to 2 months. Before baking: Shape the meatballs, freeze them on a tray, and then transfer them to a container. Bake from frozen at 400°F for 25 minutes or until fully cooked.
- To Reheat. Bake at 400°F for 10-12 minutes or heat in a skillet with sauce.
Nutrition
🤷Frequently Asked Questions
YES, but it will be richer. Use lean beef to keep it lighter.
Substitute with crushed crackers, oats, or almond flour for a low-carb option.
Use gluten-free breadcrumbs and check other ingredient labels.
Frani
The Baked Chicken or Turkey Meatballs were absolutely delicious. I used what I had which was Italian Bread Crumbs, Smart Balance Cholesterol Free Oil, and regular Paprika. It was quick and easy. I will be making this on a regular basis. They were that good. Thank You
Rita
So glad you loved this, thank you for commenting! Rita