This easy baked chicken meatballs recipe is a simple, reliable option for busy weeknights, meal prep, and freezer-friendly dinners. Made with lean ground chicken, breadcrumbs, eggs, parmesan, herbs, and basic seasonings, these meatballs bake up tender, flavorful, and versatile enough to serve with pasta, marinara sauce, mashed potatoes, sandwiches, or party appetizers.
Why this recipe works
Baked chicken meatballs are a lighter alternative to traditional beef or pork meatballs, while still offering plenty of protein and satisfying flavor. The mixture is simple: ground chicken is combined with breadcrumbs, eggs, parmesan cheese, parsley, milk, and pantry seasonings. These ingredients help create meatballs that hold together well and stay tender after baking.
This recipe is also especially practical because the meatballs are baked in the oven instead of pan-fried. Baking keeps the process easy, reduces hands-on cooking time, and allows you to prepare a full batch at once. A short chill in the refrigerator helps the shaped meatballs keep their form, though the step is optional if you are short on time.
Another reason these ground chicken meatballs work so well is their versatility. The seasoning is balanced and not overly strong, which means the finished meatballs can be used in many different meals. Serve them with marinara sauce, layer them into a meatball sub, add them to pasta, pair them with mashed potatoes, or enjoy them as a simple appetizer with toothpicks. They are also excellent for make-ahead meals because they can be refrigerated or frozen either before or after baking.
Ingredients you will need
You will need ground chicken, panko breadcrumbs, grated parmesan cheese, fresh parsley, whole milk, eggs, Italian seasoning, sea salt, garlic powder, and onion powder. Exact measurements are included in the recipe card below.
Ingredient Info and Substitution Suggestions
CHICKEN – Extra-lean ground chicken, such as 98% lean, works well for these baked chicken meatballs. It keeps the recipe lighter while still providing a good base for the seasonings and binders. If you prefer ground turkey, it can be used as a substitute.
BREADCRUMBS – Panko breadcrumbs give the meatballs structure and help keep the texture tender. Regular breadcrumbs, Italian-seasoned breadcrumbs, whole wheat breadcrumbs, or gluten-free breadcrumbs can also be used. Do not skip the breadcrumbs or the eggs, because both ingredients help bind the mixture together.
PARMESAN AND SEASONINGS – Grated parmesan cheese adds savory flavor, while Italian seasoning, garlic powder, onion powder, and sea salt keep the meatballs well seasoned without overpowering them. Fresh parsley adds color and a clean herb flavor.
How to Make Chicken Meatballs
These step-by-step photos and instructions will help you see how to make baked chicken meatballs from start to finish. Full measurements and recipe details are included in the recipe card at the bottom of this post.
- Add all of the ingredients to a large mixing bowl. Mix gently until everything is evenly combined. Avoid overmixing, as this can make meatballs dense.
- Use a 3-tablespoon cookie scoop to portion the mixture into meatballs. Place the meatballs on a baking sheet lined with parchment paper. Refrigerate them for 30 to 60 minutes to help them firm up and hold their shape. This step is optional, but recommended.
- Preheat the oven to 400F. Place the baking sheet on the middle rack and bake for 16 to 18 minutes, or until the internal temperature reaches 165F. If you want a more golden top, broil the meatballs briefly at the end, watching closely so they do not burn.
- Serve the chicken meatballs warm with marinara sauce and a sprinkle of fresh parsley.
Frequently Asked Questions & Expert Tips
Let the meatballs cool completely, then store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them in a 425F oven for about 10 minutes, or until warmed through.
Yes. Prepare the mixture, shape it into meatballs, and store them in an airtight container in the refrigerator for up to 2 days. When you are ready to cook, bake them as directed.
Yes. Chicken meatballs can be frozen cooked or uncooked for up to 2 months. To freeze baked meatballs, cool them completely, then place them in a labeled ziptop bag or airtight container. To freeze uncooked meatballs, arrange them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container.
Chicken meatballs are fully cooked when the center reaches an internal temperature of 165F on an instant-read thermometer.
Serving Suggestions
Serve baked chicken meatballs with marinara sauce for a classic, simple meal. They are delicious over pasta, spooned over mashed potatoes, tucked into a crusty bun for a meatball sub, or served on their own as a party appetizer. For an easy meal prep option, store them in portions and pair them with your favorite sauce or side dish during the week.
More Related Recipes
- Swedish Meatballs
- Salisbury Steak Meatballs
- Grape Jelly Meatballs
- Slow Cooker BBQ Meatball Subs
- Asian Meatballs
If you enjoy easy dinner recipes, baked meatballs are a great recipe to keep in your regular meal rotation. They are simple to prepare, easy to portion, and useful for lunches, dinners, appetizers, and freezer meals.
Chicken Meatballs
For the best results, read the tips and frequently asked questions above before you begin.
Ingredients
- 2 pounds ground chicken extra lean
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
- ¼ cup fresh parsley finely chopped
- ¼ cup whole milk
- 2 large eggs
- 1 Tablespoon Italian seasoning
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Things You’ll Need
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Large mixing bowl
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3 tablespoon cookie scoop
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Baking sheet
Before You Begin
- Extra-lean ground chicken is a good choice for this recipe. Ground turkey may be substituted if preferred.
- Use panko, regular, Italian-seasoned, whole wheat, or gluten-free breadcrumbs. Breadcrumbs and eggs both help bind the meatballs, so they should not be omitted.
Instructions
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Add all ingredients to a mixing bowl and mix just until combined.
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Use a 3-tablespoon cookie scoop to form the meatballs. Place them on a parchment-lined baking sheet and refrigerate for 30 to 60 minutes to help them hold their shape.
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Preheat the oven to 400F. Bake the meatballs on the middle rack for 16 to 18 minutes, or until the internal temperature reaches 165F. Broil briefly for a golden finish, if desired.
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Serve warm with marinara sauce and fresh parsley.
Expert Tips & FAQs
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 425F oven for about 10 minutes.
- To make ahead, shape the meatballs and refrigerate them in an airtight container for up to 2 days before baking.
- Freeze cooked or uncooked chicken meatballs for up to 2 months. Flash freeze uncooked meatballs on a baking sheet before transferring them to a freezer-safe container.
Nutrition
Calories: 82 cal |
Carbohydrates: 3g |
Protein: 8g |
Fat: 4g |
Cholesterol: 50mg |
Sodium: 279mg
Ovens can vary, so use the listed baking time as a guide and check for an internal temperature of 165F to make sure the chicken meatballs are fully cooked.