Baked Chicken Meatballs
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These easy baked chicken meatballs are tender, flavorful, and made with simple pantry ingredients. Perfect for dinner, meal prep, or freezing.
What I really love about these chicken meatballs is how adaptable they are. You can serve them with pasta, Middle Eastern Salad a little hummus in a pita, sauce them up for meatball subs, or just eat them straight off the pan after cooling a bit!
They are also lighter than my traditional baked Italian meatballs, but still juicy thanks to the eggs, fresh herbs. breadcrumbs, and onion. Baking them keeps things easy and hands-off, which is always a win on busy nights.
Quick Bites About This Recipe
Skill Level: Beginner-friendly and very easy to make.
Swaps: Ground turkey works well instead of chicken.
Make Ahead: The mixture can be prepped up to 24 hours in advance.
Freezer Friendly: Freezes well for up to 3 months.
Variations & Substitutions: Add red pepper flakes for heat or swap parsley for some mint for a Middle Eastern flare.
Baked Ground Chicken Meatballs Ingredients
Ground chicken: Lean but still tender when baked. The breadcrumbs and eggs help keep it juicy, so do not skip them.
Garlic: Fresh garlic adds a lot of flavor. Jarred garlic works in a pinch, but fresh is best here.
Onion: Minced onion melts into the meatballs and adds moisture and flavor. Yellow or white onion both work.
Fresh parsley: Brightens everything up and keeps the meatballs from tasting heavy. Use more if you love herbs.
Salt: Essential for bringing out all the flavors.
Black pepper: Fresh cracked pepper adds a little bite without overpowering the chicken.
Dried oregano: Gives that classic Italian meatball flavor.
Italian breadcrumbs: These add seasoning and structure. Plain breadcrumbs work too if that is what you have.
Eggs: Help bind everything together so the meatballs hold their shape.
Parmesan cheese: Adds a salty, savory boost. A little goes a long way.
How to Make Baked Ground Chicken Meatballs
Start by preheating your oven to 400 degrees F and lining a large baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.
Add the ground chicken, garlic, onion, parsley, salt, pepper, oregano, breadcrumbs, eggs, and parmesan to a large bowl. Use clean hands or a sturdy spoon to gently mix everything together until just combined.
Scoop the mixture using a small cookie scoop or spoon so the meatballs stay uniform in size. Roll each portion between your palms to form smooth balls.
Bake for about 20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165 degrees F, following USDA guidelines for poultry.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Store cooked meatballs in an airtight container for up to 4 days.
Freeze: Freeze cooked and cooled meatballs for up to 3 months.
Reheat: Reheat in the oven at 350 degrees F or gently in a skillet with sauce.
Recipe Tips and Notes
- Do not overmix the meatball mixture or the meatballs can turn dense.
- Wet your hands slightly before rolling to prevent sticking.
- If your onion is very juicy, pat it dry before adding to the bowl.
- A cookie scoop keeps the meatballs evenly sized for even cooking.
Baked Chicken Meatballs
Ingredients
- 3 lb ground chicken
- 5 cloves garlic minced
- 1 large onion minced
- 1/2 to 1 bunch fresh parsley chopped
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1 1/2 teaspoons dried oregano
- 3/4 cup Italian breadcrumbs
- 2 large eggs
- 1-2 tablespoons grated parmesan cheese
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, add the ground chicken, garlic, onion, parsley, salt, pepper, oregano, breadcrumbs, eggs, and parmesan cheese.
- Gently mix until all ingredients are evenly combined. Avoid overmixing to keep the meatballs tender.
- Use a small cookie scoop or spoon to portion the mixture into equal-sized portions.
- Roll each portion between your hands to form smooth meatballs.
- Place the meatballs evenly spaced on the prepared baking sheet.
- Lightly spray the meatballs with olive oil spray.
- Bake for 20 minutes, or until the meatballs are fully cooked and reach an internal temperature of 165 degrees F.
- Remove from the oven and let rest for a few minutes before serving.
Video
Notes
- Substitutions: Ground turkey can be used in place of ground chicken. Plain breadcrumbs may be swapped for Italian breadcrumbs.
- Storage: Store cooked meatballs in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat in a 350 degree F oven, in a skillet with sauce, or in the microwave until warmed through.