Chicken Meatballs

This super easy baked chicken meatballs recipe is great for freezing or prepping ahead of time. These versatile meatballs are tender, lean, and pair with just about anything!

Why this recipe works

Chicken meatballs are not only versatile but also leaner than their beef or pork counterparts. These protein-packed meatballs come together easily in the oven with a simple blend of seasonings, breadcrumbs, egg, and parmesan cheese.

Keeping the mixture flavor-neutral leaves room for them to pair with a wide array of different dishes whether you’re sandwiching them in between a crusty bun to make a meatball sub, smothering them in marinara, subbing them in for the beef in Salisbury steak meatballs, or tossing them over a bed of pasta. On top of them being easy to make, they also freeze well so you can grab and bake whenever you want.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN –  Lean ground chicken, such as 98%, is perfect for these meatballs. If you prefer ground turkey, feel free to substitute. 

BREADCRUMBS – You can use panko, regular, Italian-seasoned, whole wheat, or gluten-free breadcrumbs here. The breadcrumbs and egg both act as binders, don’t skip them!

How to Make Chicken Meatballs

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Add all of the ingredients to a mixing bowl and mix until combined.
2. Using a 3-tablespoon cookie scoop create the meatballs and place them onto a baking sheet lined with parchment paper. Place in the fridge for 30-60 minutes to set. Refrigerating the meatballs will help them keep their shape, this step is optional but recommended.
3. Preheat the oven to 400F. Place the baking sheet on the middle rack in the oven and bake for 16-18 minutes or until a thermometer reads 165F. Place the oven on broil for a few minutes until golden brown, if desired.
4. Serve warm with marinara sauce and fresh parsley!

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve your chicken meatballs on their own threaded onto a toothpick for parties, stuffed inside a bun to make a meatball sub, smothered in marinara sauce, or over a bed of mashed potatoes or pasta. There are so many ways to enjoy baked chicken meatballs! 

More Related Recipes

• Swedish Meatballs
• Salisbury Steak Meatballs
• Grape Jelly Meatballs
• Slow Cooker BBQ Meatball Subs
• Asian Meatballs

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Chicken Meatballs

These protein packed chicken meatballs come together easily in the oven with a simple blend of seasonings, breadcrumbs, egg, and parmesan cheese.

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 24 meatballs

31 minutes mins

Calories: 82

Author: Amanda Davis

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

• ▢
  Large mixing bowl
• ▢
  3 tablespoon cookie scoop
• ▢
  Baking sheet

Before You Begin

• Lean ground chicken, such as 98%, is perfect for these meatballs. If you prefer ground turkey, feel free to substitute. 
• You can use panko, regular, Italian-seasoned, whole wheat, or gluten-free breadcrumbs here. The breadcrumbs and egg both act as binders, don’t skip them!

Instructions

• Add all of the ingredients to a mixing bowl and mix until combined.
• Using a 3-tablespoon cookie scoop create the meatballs and place them onto a baking sheet lined with parchment paper. Place in the fridge for 30-60 minutes to set. Refrigerating the meatballs will help them keep their shape, this step is optional but recommended.
• Preheat the oven to 400F. Place the baking sheet on the middle rack in the oven and bake for 16-18 minutes or until a thermometer reads 165F. Place the oven on broil for a few minutes until golden brown, if desired.
• Serve warm with marinara sauce and fresh parsley!

Expert Tips & FAQs

• Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a 425F oven for around 10 minutes.
• Make Ahead – Prepare the mixture, roll them into balls, and place them in an air-tight container stored in the refrigerator for up to 2 days. Bake as normal when ready to enjoy.
• Freezing – You can freeze the chicken meatballs either cooked or uncooked for up to 2 months. They’re great for making ahead of time or meal prepping for an easy dinner during the week. If freezing the meatballs after baking, allow them to fully cool then transfer them to a large ziptop bag labeled with the date. For uncooked meatballs, place them on a baking sheet and flash freeze them until solid. Once solid, transfer them to a large ziptop bag or air-tight container and freeze. 

Nutrition

Serving: 1meatball | Calories: 82cal | Carbohydrates: 3g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 50mg | Sodium: 279mg | Potassium: 224mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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