Baked Chicken Meatballs
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These Baked Chicken Meatballs are made with minimal ingredients and are bursting with irresistible Italian flavor. They’re delicious served on their own or covered in sauce on top of pasta.
Why you’ll love these meatballs:
- You’ll end up with about 20 bite-sized meatballs, each one loaded with Italian herbs and seasonings.
- Enjoy them for an appetizer with marinara, topped on a bowl of spaghetti, piled in a sandwich, or anywhere you need a bit of protein!
- They’re easy to make ahead and freeze for later.
Table of Contents
These Baked Chicken Meatballs are a perfect protein. Why? Because they’re excellent tossed with practically any pasta sauce and are just as satisfying when piled on top of salads and veggies for something a little lighter.
They’re delicious served over pasta of course, and would even work in this instant pot spaghetti and meatballs recipe.
- If you love meatballs as much as I do, then you’re going to want to try my teriyaki pork meatballs, spicy lamb meatballs, paleo turkey meatballs, and lentil meatballs as well!
Meatball Ingredients
Keep scrolling for the full recipe. Here are a few notes about the basic ingredients for an anything-but-basic recipe.
Ground chicken – Feel free to use ground turkey or ground pork instead of chicken or a combination of two.
Egg – This helps to bind the ingredients together to form firm and cohesive meatballs. Don’t skip it!
Breadcrumbs – Regular and gluten free breadcrumbs will work. Italian seasoned breadcrumbs add extra flavor!
Fresh parsley – Or basil. Using at least one fresh herb gives these meatballs a burst of fresh, herbaceous flavor. Use two tablespoons of dry herbs if that’s all you have at home.
Spices and seasonings – There’s some flexibility with the dried herbs and spices. I used Italian seasoning and onion powder plus red pepper flakes for a subtle heat. You can play with the flavors by swapping these for poultry seasonings, omitting the red pepper, and so on.
How to Make Baked Chicken Meatballs
Step 1: Mix the meatball mixture. Add all of the ingredients to a large bowl. Use clean hands to gently mix the ingredients until fully incorporated.
Step 2: Form the meatballs. Roll pieces of the meat mixture into round meatballs and place them at least 1 inch apart on a lined baking sheet.
Step 3: Bake. Bake until the meatballs are browned on the surface and cooked through the center.
Erin’s expert tips
- You can adjust the taste of the meatballs by cooking a spoonful of the mixture in a heated skillet or microwave. Give it a taste and adjust the spices and seasonings as needed.
- Overworking the meatball mixture = dry meatballs. Only mix until the breadcrumbs, parmesan, egg, and seasonings are completely absorbed into the meat.
- The same goes for forming the meat mixture into balls. Use your hands to gently cup the meat and roll it into 20 golf ball-sized meatballs. Again, pack the meat sparingly!
My Pro Tip
Recipe Tip
Make sure the meatballs are arranged on the baking sheet with plenty of space in between so they brown evenly and stay nice and juicy in the middle.
Chicken Meatballs FAQs
Serving the chicken meatballs with pasta (or instant pot spaghetti squash) and sauce is a no-brainer. They’re excellent simmered in red sauce but also delicious when immersed in a rich yet healthy alfredo sauce or tangy tomato cream sauce.
For a lighter option, fill your plate with a baby kale salad and veggies, and serve the meatballs on the side.
These healthy chicken meatballs are low carb even with the breadcrumbs. For even fewer carbs, substitute breadcrumbs for crushed pork rinds or almond flour, or stick to my Whole30 Chicken Meatballs instead.
Do not overbake! I recommend removing the sheet pan from the oven when the internal temperature reaches 160°F. Then cover the baked meatballs loosely with foil and let them rest for 10 to 15 minutes.
The temperature will continue to rise to a safe 165°F. Remove the foil and let them cool completely before storing.
Storage
Fridge: Keep the baked meatballs in an airtight container in the refrigerator for 3 to 4 days.
Freezer: Once assembled and on the baking sheet, flash-freeze the baked meatballs until solid. Transfer them to a freezer-safe container or bag and keep them frozen for 2 to 3 months. After that, you can either thaw the meatballs in the fridge before reheating or reheat them directly from frozen in a pot of simmering sauce.
More healthy chicken recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Baked Chicken Meatballs
Video
Ingredients
- 1 lb. ground chicken
- 1 egg
- 2/3 cup plain breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1/4 cup parmesan cheese, freshly grated
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425° and line a large baking sheet with parchment paper.
- Add all of the meatball ingredients to a large mixing bowl, then use your hands to gently mix everything together.
- Roll the meat into golf ball-sized meatballs and place them at least 1 inch apart on the baking sheet. You should end up with around 20 meatballs.
- Bake the meatballs for 15-18 minutes. Enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in October 2017. It was updated with new text and photos in December 2022.
That recipe looks absolutely beautiful and delicious. I’m definitely gonna give this one a try for upcoming holidays. Yum!
These look fantastic! i love cooking with black rice, usually we use it in a thai style sticky coconut rice! but i should def try for a savoury recipe!
Thanks Georgie!! It’d more versatile than you’d think.
oooooh i’m excited to try these! i haven’t tried cooking with black rice before, but i have a couple of other black recipes on my “to try” list too! these look perfect!
Thanks Jess–I’d never cooked with it either and I have no idea why–it’s delicious!