Why You’ll Love This Recipe

Healthier than fried or beef-based meatballs
Juicy and flavorful with simple ingredients
No frying—baked for a lighter option
Perfect for pasta, sandwiches, or on their own
Easy to make in batches and freeze
Kid-friendly and great for picky eaters
Gluten-free adaptable
Ready in under 30 minutes
Great for meal prep and leftovers
Pairs with a variety of sauces and sides

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ground chicken
Breadcrumbs (regular or panko)
Egg
Grated Parmesan cheese
Garlic (minced)
Onion (finely grated or chopped)
Fresh parsley or dried Italian herbs
Salt
Black pepper
Olive oil or cooking spray (for baking)

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine ground chicken, breadcrumbs, egg, Parmesan, garlic, onion, herbs, salt, and pepper.
Mix gently until just combined—avoid overmixing to keep the meatballs tender.
Use your hands or a small scoop to form meatballs, about 1 to 1.5 inches in diameter.
Place meatballs on the prepared baking sheet and lightly spray or brush with olive oil.
Bake for 18–20 minutes, or until golden and cooked through (internal temp should reach 165°F).
Serve with your favorite sauce or side.

Servings and timing

This recipe yields about 20 meatballs, serving 4 people. Total time is approximately 25–30 minutes, including prep and baking.

Variations

Use ground turkey instead of chicken for a similar flavor.
Add chopped spinach or grated zucchini for extra veggies.
Mix in red pepper flakes for a spicy kick.
Use gluten-free breadcrumbs to make it gluten-free.
Swap Parmesan for feta or mozzarella for a different taste.
Serve with marinara, pesto, or teriyaki sauce for variety.
Add lemon zest and dill for a Mediterranean twist.

Storage/Reheating

Storage: Store cooked meatballs in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in the oven at 350°F for 10 minutes, or microwave in short intervals until hot.
Freezing: Freeze cooked or uncooked meatballs in a single layer on a tray, then transfer to a freezer bag. Cooked meatballs can be reheated directly from frozen.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works just as well and can be swapped in 1:1.

How do I keep chicken meatballs from drying out?

Avoid overcooking and don’t overmix the meat mixture. Adding a bit of grated onion helps keep them moist.

Can I make these meatballs without breadcrumbs?

Yes, you can use oat flour or almond flour as a low-carb or gluten-free option.

What sauces go best with baked chicken meatballs?

Marinara, BBQ, honey mustard, teriyaki, or creamy garlic sauce all pair beautifully.

Are these meatballs good for meal prep?

Definitely. They store well and can be reheated throughout the week.

Can I cook them in an air fryer?

Yes, cook at 375°F for about 10–12 minutes, turning halfway through.

How do I know when they’re fully cooked?

Use a meat thermometer; the internal temperature should reach 165°F.

Can I add vegetables to the mixture?

Yes, finely grated zucchini, carrots, or spinach work well and add nutrition.

Do I need to brown them before baking?

No, baking them alone works well and gives them a golden crust, especially with a bit of olive oil spray.

Can I serve these with pasta?

Absolutely—they’re great with spaghetti, zoodles, or grain bowls.

Conclusion

Baked Chicken Meatballs are a nutritious, delicious, and easy-to-make dish that fits into any meal plan. Whether you serve them with sauce, over pasta, in wraps, or as a protein-rich snack, they’re sure to become a staple in your kitchen. Flavorful, moist, and oven-baked to perfection, these meatballs prove that healthy eating can be both simple and satisfying

Baked Chicken Meatballs