Chicken Meatballs are delicious and juicy, perfect as an appetizer or served as spaghetti and meatballs.
They are so versatile, you’ll want to cook up extra batches for freezing and use as needed for quick healthy meals!
Easy Chicken Meatballs
- These chicken meatballs can be used in any recipe that calls for a traditional meatball recipe.
- They’re easy to prepare and can be frozen before or after baking.
- Chicken meatballs fill the bill for hearty soups, stews, and casseroles.
- Chicken meatballs have fewer calories and less fat than beef/pork meatballs.
- Seasonings can be changed to pair with almost any recipe.
Ingredients and Variations
MEAT We use ground chicken in this recipe, but you can make these into ground turkey meatballs too.
BREADCRUMBS Seasoned breadcrumbs, Panko crumbs, or even ground pork rinds (for keto!) keep the ingredients together and soak up some of the juices while the meatballs are baking.
CHEESE Parmesan cheese gives meatballs a little bit of flavor along with the seasonings.
How to Make Chicken Meatballs
- Mix all ingredients in a large bowl.
- Roll meat into balls and place on a prepared baking sheet.
- Bake until they are just baked through, according to recipe.
Serving Ideas
As an appetizer, chicken meatballs work perfectly with a variety of dips and sauces!
Serve them on skewers with chunks of pineapple and then brush on some Teriyaki Sauce, or coat them in Buffalo Sauce and serve them with sides of celery, carrots, and a bowl of Homemade Ranch Dressing.
As a meal, swap out chicken for meatballs in recipes or simmer them in homemade pasta sauce. Or cook them in a slow cooker & serve them with gravy!
Tips for Juicy Meatballs
- Avoid overbaking meatballs so they stay juicy when added to other dishes. Internal temperature should read 165°F.
- A melon baller or small ice cream scoop will help make perfectly uniform meatballs and will save time!
- Allow the meatballs to fully cool before freezing. Place them in a zippered bag with the date labeled on the outside and they’ll keep for up to 3 months.
More Ways to Meatball
- All-Purpose Turkey Meatballs – juicy & flavorful
- Juicy Air Fryer Meatballs – so delicious over pasta
- Greek Meatballs
- Sweet and Sour Meatballs – serve over rice
- Grape Jelly Meatballs – with 2 ingredient sauce
- Cheeseburger Stuffed Meatballs – a crowd favorite
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.
- Combine all ingredients in a large bowl and mix just until combined.
- Line a baking pan with parchment paper. Divide and roll meat mixture into 1″ meatballs (24 meatballs) and place on a parchment-lined baking sheet.
- Bake for 20-22 minutes or just until cooked. (Do not overbake)
Notes
- Avoid overbaking meatballs so they stay juicy when added to other dishes. Internal temperature should read 165°F.
- A melon baller or small ice cream scoop will help make perfectly uniform meatballs and will save time!
- Allow the meatballs to fully cool before freezing. Place them in a zippered bag with the date labeled on the outside and they’ll keep for up to 3 months.
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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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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.