These baked chicken meatballs are packed with flavor and made with lean ground chicken. Lighter than traditional meatballs, they're perfect with pasta, marinara sauce, zucchini noodles, or on their own.
Make a double batch and freeze half for an easy future meal!
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Ground Chicken Meatballs
These meatballs are juicy, moist, full of parmesan flavor and baked in the oven for a healthy dinner.
Looking for more ideas? Check out my roundup of Ground Chicken Recipes, perfect for weeknight dinners!
Short Video
Ingredients
- Ground chicken or turkey - Ground chicken is ideal for a lighter meatball, but you can also use ground turkey as a substitute. Ground beef would be excellent too, but just make sure it is lean (the meatballs may still end up a little more greasy).
- Breadcrumbs - Breadcrumbs act as a binding agent to help hold the meatballs together. You can use any type, like panko breadcrumbs , regular, or whole wheat, depending on your preference.
- Egg - The egg helps bind the ingredients together, ensuring the meatballs stay moist and hold their shape during baking.
- Parmesan cheese - Parmesan adds a delicious, nutty flavor and a bit of saltiness.
- Olive oil - Olive oil provides moisture and flavor to the meatballs, keeping them juicy and tender during baking. It also helps with browning, adding a nice color to the meatballs. Don't skip this!
- Garlic powder - Garlic powder gives a warm, savory depth to the meatballs without the texture of fresh garlic. It's a great way to infuse flavor without being too overpowering.
- Onion powder - Onion powder complements the garlic powder and adds a subtle, sweet-savory flavor to the meatballs. It's a staple in many meatball recipes.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Ground Chicken Meatballs
- Preheat the oven: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Mix the ingredients: In a bowl, combine all the ingredients together and mix well.
- Form the meatballs: Shape the mixture into small meatballs, about 1 ½ tablespoons each. You should get around 22-25 meatballs.
- Bake the meatballs: Place the meatballs on the prepared baking sheet and bake for 23-25 minutes, or until they are fully cooked. Enjoy!
Why Use Garlic and Onion Powder Instead of Fresh?
I prefer a smoother texture in my meatballs, which is why I opt for powders.
However, if you enjoy chunks, finely minced fresh garlic and onion will work just as well!
Tips for Perfect Chicken Meatballs
- Wet your hands while shaping the meatballs - This helps prevent the mixture from sticking to your hands and makes shaping the meatballs easier.
- Don't overmix - Gently combine the ingredients until just mixed. Overmixing can lead to tough, dry meatballs.
- Chill the mixture - Refrigerating the meatball mixture for at least 30 minutes before shaping helps them hold their shape better during cooking.
- Olive oil - Olive oil helps keep the meatballs moist and flavorful.
- Salt - I added a pinch of salt, but for a bolder flavor, feel free to use 1 teaspoon.
What to Serve With Chicken Meatballs
These chicken meatballs are incredibly versatile and can be served in a variety of ways. Here are some ideas:
- Pair them with your favorite pasta, zucchini noodles, rice or cauliflower rice for a low carb option.
- Top with marinara sauce or your go-to dipping sauce.
- Serve them on their own as a party appetizer with toothpicks.
- Serve in a hoagie roll for a delicious meatball sandwich.
- For a twist, shape the mixture into patties and turn them into chicken burgers. Top with fresh mozzarella, a slice of tomato, and a swipe of pesto for a caprese-style chicken burger.
Why Are My Chicken Meatballs Tough?
Tough meatballs are often the result of overbaking or packing the meat mixture too tightly.
To avoid this, handle the meatballs gently when shaping them, rolling just until they form a ball. This will help keep them tender and juicy.
How to Store, Reheat, and Freeze Chicken Meatballs
- To Store. Once baked, let the chicken meatballs cool completely. Store them in an airtight container in the refrigerator for up to 3 days.
- To Reheat. To reheat, simply bake at 400°F (204°C) for 10-12 minutes, or until heated through. For extra moisture, you can also heat them in a skillet with a bit of sauce.
- To Freeze. You have two options for freezing:
- After Baking: Let the meatballs cool completely, then place them in a freezer-safe container. Freeze for up to 2 months.
- Before Baking: Form the meatballs and place them on a lined baking sheet, spacing them apart. Freeze for 1-2 hours or until firm, then transfer them to a freezer-safe container. Freeze for up to 2 months.
To Reheat from Frozen:
- For fully cooked meatballs: Bake at 400°F (204°C) for 15-18 minutes.
- For raw meatballs: Bake at 400°F (204°C) for 25 minutes, or until the internal temperature reaches 165°F (74°C).
More Yummy Meatball Recipes
Before You Head Out
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Recipe Card
Baked Ground Chicken Meatballs (Juicy)
Ingredients
Method
- Preheat the oven: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Mix the ingredients: In a bowl, combine all the ingredients together and mix well.
- Form the meatballs: Shape the mixture into small meatballs, about 1 ½ tablespoons each. You should get around 22-25 meatballs.
- Bake the meatballs: Place the meatballs on the prepared baking sheet and bake for 23-25 minutes, or until they are fully cooked. Enjoy!
Nutrition
Video
Notes
- To Store. Once baked, let the chicken meatballs cool completely. Store them in an airtight container in the refrigerator for up to 3 days.
- To Reheat. To reheat, simply bake at 400°F (204°C) for 10-12 minutes, or until heated through. For extra moisture, you can also heat them in a skillet with a bit of sauce.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Chicken Meatballs: FAQs
Definitely! Bake the meatballs and then let them simmer in your favorite spaghetti sauce.
NO, there's no need to pre-cook the meatballs.
Unlike some other meatball recipes, such as those for crockpot turkey meatballs, you can skip the searing step.
Simply place the shaped meatballs on a lined baking sheet, and they'll be ready to eat in under 30 minutes.
These chicken meatballs typically take about 23 minutes to bake. To check for doneness, insert an instant-read thermometer into the center of a meatball.
When it reaches an internal temperature of 155°F, they're ready to enjoy after resting for 5-10 minutes.
Absolutely! You can prep chicken meatballs in advance. Simply form them and refrigerate for up to 24 hours before cooking.
You can also freeze the uncooked meatballs for future use, but I recommend using them within 3 months for the best quality.
If you use your slow cooker often, you can check out the slow cooker I personally use and recommend here.
More Ground Chicken Recipes You'll Love
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Joel
Moist and delicious meatballs!