If you’re looking for the ultimate go-to for easy dinners, entertaining, or meal prepping, these Baked Chicken Meatballs are about to become your new culinary best friend. Juicy on the inside, golden on the outside, and filled with savory Italian flavor—this is a recipe you’ll want to make again and again!
Why You’ll Love This Recipe
- Ridiculously Juicy: No more dry chicken—these meatballs are unbelievably tender thanks to the right balance of moisture and flavor-packed add-ins.
- Simple, Family-Friendly Ingredients: You don’t need anything fancy, just wholesome pantry staples that magically come together in one bowl.
- Flexible & Meal-Prep Ready: These baked chicken meatballs are perfect for making ahead, freezing, or doubling for busy weeks and hungry crowds.
- One-Pan Clean Up: Forget about frying messes—just bake and you’re done (your oven and appetite will thank you).
Ingredients You’ll Need
Let’s talk about the lovable simplicity of these ingredients—each one earns its place, adding moisture, flavor, or extra tenderness. Gather these essentials, and you’re halfway to a batch of crave-worthy Baked Chicken Meatballs the whole table will cheer for!
- Ground chicken: This is the star and keeps things light, juicy, and packed with protein. Feel free to swap with turkey if you wish.
- Salt & freshly ground black pepper: Don’t be shy here—they bring out all those beautiful savory notes.
- Breadcrumbs (or crushed saltine crackers): The breadcrumbs help bind the mixture together and keep the texture delicate and soft. Crushed saltines add a classic, old-school touch!
- Egg: Acts as the ultimate binder, so your meatballs stay intact (not crumbly) and just the right amount of springy.
- Freshly grated parmesan cheese: Salty, nutty, and adds a subtle richness you’ll miss if you skip it—grate it fresh for the best flavor!
- Garlic powder or minced garlic: For a punch of garlicky goodness that mingles beautifully with the chicken and cheese.
- Onion powder or diced fresh onion: Gives a gentle sweetness and depth to each bite. Use fresh for pops of flavor, or powder to keep it mellow.
- Dried oregano: Just a sprinkle brings an unmistakable Italian-inspired aroma you’d swear came from Nonna’s kitchen.
- Fresh chopped parsley: A pop of color and brightness that makes every meatball look and taste a little fresher.
Variations
These Baked Chicken Meatballs are like a blank canvas—so many ways to make them your own! Don’t hesitate to swap an ingredient, change up the spice levels, or adapt them for your dietary needs. Here are a few delicious twists to get you inspired:
- Spicy Kick: Mix in a pinch of crushed red pepper flakes or finely diced jalapeño for heat-lovers.
- Gluten-Free: Simply use gluten-free breadcrumbs (or even ground oats!) and voilà—perfect for everyone at the table.
- Cheese Swap: Try swapping parmesan for pecorino romano, or adding a bit of shredded mozzarella for gooeyness.
- Herb Garden Vibes: Toss in extra chopped basil or chives for a bright, summery twist.
- Hidden Veggies: Stir in some finely grated zucchini or carrot—they’ll stay juicy and bump up the nutrition without anyone noticing.
How to Make Baked Chicken Meatballs
Step 1: Prep the Oven and Sheet Pan
Start by preheating your oven to 400°F (205°C). Line a large baking sheet with parchment paper or give it a quick mist of nonstick spray—this not only makes cleanup a breeze but also ensures none of those precious meatballs stick or dry out.
Step 2: Mix the Meatball Ingredients
Now comes the fun part! Add the ground chicken, breadcrumbs, egg, parmesan, garlic, onion, oregano, parsley, salt, and pepper to one large mixing bowl. With clean hands, a spoon, or a trusty meat chopper, gently combine everything until it just comes together. You want it well-mixed, but not overworked—this keeps your baked chicken meatballs tender and not tough.
Step 3: Form and Arrange the Meatballs
Scoop the mixture into about 25 small meatballs, just a bit smaller than golf balls. You can use a tablespoon or small scoop for uniform size or freehand it. Space them out on your prepared baking sheet about ½ inch apart, so they cook evenly and brown just right.
Step 4: Bake to Perfection
Bake the meatballs for 25–30 minutes, or until they’re golden and cooked all the way through (an instant-read thermometer should hit 165°F in the center). They’ll smell insanely good and might tempt you straight out of the oven—don’t say I didn’t warn you!
Pro Tips for Making Baked Chicken Meatballs
- Go Gentle with the Mix: Overmixing the chicken makes meatballs dense—aim for just combined for light, juicy bites every time.
- Uniform Size Matters: Try using a cookie scoop or tablespoon for even meatballs that cook at the same rate and look great on the plate.
- Don’t Skip the Parchment: It keeps the bottoms from burning and makes cleanup effortless, especially if you’re baking batch after batch.
- Rest Before Serving: Letting your meatballs sit a few minutes after baking helps the juices redistribute and keeps every bite mouthwatering.
How to Serve Baked Chicken Meatballs
Garnishes
A quick sprinkle of extra parmesan and a shower of fresh chopped parsley is all it takes to make your Baked Chicken Meatballs look irresistible. If you love a little zing, lemon zest or even a drizzle of spicy honey are lovely finishing touches.
Side Dishes
These meatballs pair beautifully with so many sides—serve over fluffy rice, tangle them up with spaghetti and marinara, pile onto a sub roll, or nestle next to a simple green salad and roasted veggies for a lighter meal. They’re wonderful with anything starchy or saucy to soak up all the flavor!
Creative Ways to Present
Baked Chicken Meatballs shine as appetizers with toothpicks and a dipping sauce, make show-stopping lunchbox protein packs, or even get tucked into pita bread with tzatziki and crunchy veggies. Skewer them, wrap them, bowl them—let your imagination go wild!
Make Ahead and Storage
Storing Leftovers
Any extra Baked Chicken Meatballs will keep in an airtight container in the fridge for 3–4 days. They’re just as amazing cold, straight from the fridge, or tucked into a leftover lunch the next day.
Freezing
For the ultimate meal prep magic, freeze either baked or unbaked meatballs in a freezer-safe bag or container. Baked ones reheat easily for up to 3 months—perfect for future you!
Reheating
To reheat, arrange meatballs on a baking sheet and warm in the oven at 350°F until heated through, or pop a few in the microwave for a speedy snack. You can even rewarm them in an air fryer for crisp edges in a flash.
FAQs
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Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works beautifully in place of chicken and is just as moist and flavorful. Just keep an eye on the bake time, as turkey may dry out a touch quicker—don’t overbake!
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How do I keep baked chicken meatballs moist?
The secret is a balance of eggs, breadcrumbs, and not overworking the mix. And remember—don’t overbake. Pull them as soon as they reach 165°F in the center for the juiciest results.
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Can I make these meatballs ahead?
Yes! The mixture can be prepped and refrigerated 1–3 days in advance, or you can fully bake the meatballs and store or freeze them for later. Great for busy meal prepping or planning ahead for gatherings.
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Are these Baked Chicken Meatballs gluten-free?
They can be! Just use your favorite gluten-free breadcrumbs or swap with ground gluten-free oats. All the flavor, none of the gluten.
Final Thoughts
If there’s one recipe that deserves a permanent spot in your weeknight dinner rotation, it’s these Baked Chicken Meatballs. Cozy, flavorful, and endlessly adaptable, they really are pure comfort made simple. Give them a try and you’ll see—they tend to disappear faster than you can say “seconds!” Happy cooking, friend!
Print
Baked Chicken Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 25 small meatballs 1x
- Category: Baking
- Method: Oven
- Cuisine: American
Description
Delicious and easy-to-make baked chicken meatballs that are moist, flavorful, and perfect for a quick weeknight dinner.
Ingredients
For the Meatballs:
- 1 pound ground chicken (or ground turkey)
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup breadcrumbs (56g), or crushed saltine crackers
- 1 egg
- 1/2 cup freshly grated parmesan cheese (50g)
- 1/2 teaspoon garlic powder, or 1 clove minced garlic
- 1/2 teaspoon onion powder, or 2 Tablespoons diced fresh onion
- 1/2 teaspoon dried oregano
- 1/4 cup fresh chopped parsley (15g), chopped
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet or spray with nonstick cooking spray.
- Add all of the ingredients to a large mixing bowl and use your hands, meat chopper, or a spoon to mix everything together. Scoop the mixture into 25 small meatballs then place on a baking sheet ½ inch apart.
- Bake for 25-30 minutes, or until cooked through.
- Store leftover chicken meatballs in the fridge for 3-4 days.
Notes
- Yield: about 25 small meatballs. Serving size 5 meatballs.
- Make Ahead Instructions: Combine the meatball ingredients, cover and refrigerate for 1-3 days, depending on the freshness of your ingredients. Form meatballs and bake as instructed.
- To Freeze Baked Meatballs: Transfer to a freezer-safe bag or container and freeze for up to 3 months. To reheat, arrange frozen meatballs on a baking sheet and bake at 350°F (175°C) for 25 minutes, or until heated through. You could also rewarm them in the microwave or air fryer.
- To Freeze Raw Meatballs: Form meatballs and arrange on parchment lined baking sheet. Lightly cover with plastic wrap and flash freeze for 2 hours, then transfer to a freezer safe bag or container and freeze for up to 3 months. Thaw in the fridge before baking as directed, or bake from frozen at 400°F for 30-35 minutes.
- Air Fryer Chicken Meatballs: Spray air fryer basket with non-stick cooking spray and air fry at 375 degrees F for 10-12 minutes or until cooked through.
- Gluten-Free Chicken Meatballs: Use gluten-free breadcrumbs.
Nutrition
- Serving Size: 5 meatballs
- Calories: 231 kcal
- Sugar: 1g
- Sodium: 556mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0.1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 119mg
