I’ve made these chicken meatballs countless times, and they never disappoint. Juicy, flavorful, and perfectly tender, they’re a go-to for quick weeknight dinners or meal prep. Whether tossed in a tangy marinara sauce, served over pasta, or tucked into a sandwich, these meatballs bring comfort and satisfaction every time I make them.
Chicken Meatballs Recipe
Difficulty: Easy4
servings15
minutes20
minutes230
kcalJuicy baked chicken meatballs made with Parmesan, herbs, and garlic. Easy, healthy, and perfect for pasta, subs, or meal prep!
Ingredients
1 lb ground chicken (preferably 93% lean)
½ cup breadcrumbs (plain or Italian-style)
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
¼ cup finely chopped onion
2 tablespoons milk
2 tablespoons chopped fresh parsley (or 1 tsp dried)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
Cooking spray or olive oil (for greasing)
Directions
- Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix the ingredients: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, onion, milk, parsley, salt, pepper, and oregano. Mix until just combined – don’t overwork it!
- Shape the meatballs: Scoop out about 1½ tablespoons of the mixture and roll into balls. You should get around 18–20 meatballs. Place them evenly spaced on the prepared baking sheet.
- Bake: Lightly spray the tops with cooking spray or brush with olive oil. Bake for 18–20 minutes, or until golden and cooked through (internal temp should be 165°F / 74°C).
- Serve: Enjoy warm with marinara sauce, on spaghetti, or tucked into a toasted sub roll with cheese.
Nutrition Information
- Calories: ~230 kcal
- Protein: 23g
- Carbohydrates: 8g
- Fat: 12g
- Fiber: 0.5g
- Sugar: 1g
- Sodium: ~500mg
Expert Tips and Variations
You can swap breadcrumbs with crushed oats or almond flour for a gluten-free version, and use ground turkey instead of chicken if you prefer a richer flavor. Add finely chopped spinach or grated zucchini for extra moisture and nutrition. Avoid overmixing the meat doing so can make the meatballs dense instead of tender and juicy.
How to Store and Reheat Chicken Meatballs
Store cooled meatballs in an airtight container in the fridge for up to 4 days. Reheat them in a pan with a bit of sauce or broth over medium heat until warmed through. For longer storage, freeze them for up to 3 months and thaw overnight before reheating.
Things People Ask
What sauce goes well with chicken meatballs?
Chicken meatballs pair well with marinara, BBQ sauce, creamy Alfredo, buffalo sauce, teriyaki, or even a light garlic-butter sauce – depends on your vibe!
Are chicken meatballs healthier than beef?
Generally, yes. Chicken is leaner and lower in saturated fat and calories than most cuts of beef, making chicken meatballs a lighter option.
Can I use ground turkey instead of chicken?
Definitely! Ground turkey is a great substitute with a similar texture – just make sure it’s not too lean to avoid dryness.
Why are my meatballs dry?
Dry meatballs are usually caused by overbaking, using meat that’s too lean, or not enough moisture in the mix (like milk or egg). A little fat goes a long way!
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