Juicy Baked Chicken Meatballs Recipe: A Weeknight Favorite Full of Flavor
Perfect for weeknight dinners or weekend meal prep, these baked chicken meatballs are light, flavorful, and incredibly versatile. Inspired by classic Italian meatballs but made with lean ground chicken, they offer a healthier twist without sacrificing taste. Serve them with pasta, in a sandwich, or on their own with your favorite sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 18 meatballs (serves 4) 1x
Ingredients
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1 lb ground chicken (not ultra-lean)
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½ cup breadcrumbs (panko or Italian-style)
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¼ cup grated Parmesan cheese
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1 large egg
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3 cloves garlic, minced
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¼ cup finely chopped onion
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2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon dried oregano
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½ teaspoon crushed red pepper flakes (optional)
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2 tablespoons milk or chicken broth
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
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In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, onion, parsley, salt, pepper, oregano, red pepper flakes, and milk or broth.
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Mix gently with clean hands or a spatula until just combined—do not overmix.
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Form the mixture into 1½-inch balls using your hands or a cookie scoop.
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Place meatballs evenly on the prepared baking sheet.
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Bake for 18–20 minutes, or until meatballs are golden brown and cooked through (internal temperature should reach 165°F/74°C).
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Optional: For more flavor, simmer cooked meatballs in marinara sauce for 5–10 minutes before serving.
Notes
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For juicier meatballs, use ground chicken with both white and dark meat.
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To test seasoning, cook a small piece in a skillet before shaping all the meatballs.
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These freeze well: cool completely, then freeze on a tray before transferring to a freezer-safe bag.
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Reheat gently in sauce or microwave to retain moisture.