Chicken meatballs are delicious and juicy, perfect as an appetizer or served with pasta.
Ground chicken is mixed with bread crumbs and seasonings rolled into meatballs and baked until tender.
Prep ahead and freeze them in batches for quick weeknight meals.
Easy Baked Chicken Meatballs
Serve these meatballs with marinara sauce over pasta or on game day with grape jelly sauce!
- They’re so versatile! Use these chicken meatballs in any recipe calling for meatballs.
- Prep a double batch – they can be frozen either before or after baking.
- Add chicken meatballs to soups, pasta, or over rice.
- Chicken meatballs have fewer calories and less fat than beef/pork meatballs.
Ingredients in Chicken Meatballs
Chicken – I use lean ground chicken to make juicy meatballs. Extra-lean is made with chicken breast, and while it will work, ensure that you don’t overcook them. You can replace the meat with ground turkey.
Breadcrumbs – Seasoned breadcrumbs have a finer texture and add extra flavor, but Panko breadcrumbs work as well. They’re added to bind the ingredients together and make them juicy as they soak up some of the juices while they bake.
Flavor – Parmesan cheese gives these chicken meatballs some extra flavor. Feel free to add a little Italian seasoning or red pepper flakes if you’d like.
How to Make Chicken Meatballs
- Mix all ingredients in a large bowl according to the recipe below.
- Roll mixture into meatballs and place on a prepared baking sheet.
- Bake until they are just cooked through.
How to Freeze Chicken Meatballs
Prepare the meatballs as directed and freeze on a parchment paper lined baking sheet. Once frozen, transfer the meatballs to an airtight container or freezer bag and freeze for up to 4 months.
- To bake raw meatballs from frozen: Cook for 25 to 28 minutes
- To bake cooked meatballs from frozen: Cook for 18 to 20 minutes.
- Leftover meatballs can be stored in a covered container in the fridge for up to 4 days.
More Meatball Recipes We Love
Did you make these Chicken Meatballs? Be sure to leave a rating and a comment below!
Chicken Meatballs
Equipment
Ingredients
- 1 pound ground chicken
- ½ cup seasoned bread crumbs
- ¼ cup parmesan cheese grated
- 1 egg
- 3 tablespoons parsley fresh, chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon dried basil and dried oregano each
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine all of the ingredients together. Mix until just combined.
- Line a baking pan with parchment paper. Roll the meat mixture into 1-inch meatballs (you should have 24 total) and place them on the baking sheet.
- Bake for 20-22 minutes or until the meatballs are just cooked through. Do not overbake.
Notes
- To bake raw meatballs from frozen: Cook for 25 to 28 minutes
- To bake cooked meatballs from frozen: Cook for 18 to 20 minutes.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Dinner, Main Course, Party Food
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YUMMMMMMMMMMMMMMMMY cannot wait to try this
but is it possible to use **panko instead of
bread crumbs?
**beats oats, bread crumbs etc. for my turkey meatloaf which
is to die for.
Yes, you can use Panko in place of seasoned bread crumbs.
Love these meatballs. So flavorful and moist. Thank you for my new go to recipe.
So happy you enjoyed them, Linda!
Hello,
I made the chicken meatballs. We enjoyed them.
thank You,
Brett
So glad you enjoyed them Brett!
Thanks Holly,
I love your recipes
I am so glad you are enjoying the recipes Lawrence!
I used my Ninja Air Roast on 375 for 16 minutes. Fantastic!
I am so glad you enjoyed this recipe Maggie!
Delicious. Used gluten-free bread crumbs & dairy-free cheese. Easy to make.
Served with marinara & gluten-free pasta.
I am so happy to hear you loved this recipe Linda!
Great. Recipe! One question, nutrition information does noot say how many meatballs per serving. Is it 4 servings of 6?
Hi Chris, this recipe makes 24 meatballs and the nutrition information is for 1 meatball.
I’m realizing I’ve made this great recipe a few times and never left a review. These are so flavorful. I don’t miss beef and the whole family loves them, kids included. I have used both ground turkey and chicken. Worked great with both. No changes except a bit more salt.
I finally paid better attention this time and used parchment paper, as the recipe states, instead of aluminum foil. No more sticking to the foil. ;) Thank you for another great recipe!! Husband says “They’re amazing.”
So happy to hear that, Joanne! Thanks for letting us know :)
Great recipe, Holly. I love that they’re nice & healthy, so I’m looking forward to making them. They sound scrumptious! I will however, make them larger, to yield 1 doz. Thanks
This looks yummy! Are they suitable for the airfryer? Would you know time and temp?
Thanks for all your wonderful recipes, Holly!
You’re welcome Judith! While I haven’t made these in the air fryer, I’d suggest that you follow the method in this recipe for cooking in the air fryer.