Chicken Meatballs are delicious and juicy, perfect as an appetizer or served with pasta.
Ground chicken is mixed with bread crumbs and a handful of seasonings for tender, juicy, and delicious meatballs. Enjoy them with tomato sauce over spaghetti or stir them into soups.
They are so versatile, you’ll want to cook up extra batches for freezing and use them as needed for quick healthy meals!
Easy Baked Chicken Meatballs
- Use these chicken meatballs in any recipe calling for meatballs.
- They’re easy to prepare and can be frozen before or after baking.
- Add chicken meatballs to soups, stews, or casseroles.
- Chicken meatballs have fewer calories and less fat than beef/pork meatballs.
- Seasonings can be changed to pair with almost any recipe.
Ingredients in Chicken Meatballs
Chicken – I use lean ground chicken as it has just a little bit more fat than extra lean keeping the meatballs extra juicy. If you prefer turkey, you can easily swap it out.
Breadcrumbs – Breadcrumbs help bind the ingredients and make them juicy as the crumbs soak up some of the juices while they bake. Seasoned breadcrumbs are a finer texture and add extra flavor but Panko breadcrumbs work as well.
Flavor – Parmesan cheese gives these chicken meatballs some extra flavor.
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.
Tips for Juicy Meatballs
- Bake the meatballs until they reach an internal temperature of 165°F. They’re lean so be sure not to overcook them.
- A melon baller or small ice cream scoop will help make perfectly uniform meatballs and will save time!
- These meatballs can be frozen before or after baking.
- 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 Meatballs 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
- 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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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.