Baked Chicken Meatballs Recipe

I love making baked chicken meatballs because they’re simple, flavorful, and just right for those busy days when you don’t want to fuss too much. You can prep them ahead, freeze them, or just eat them hot from the oven.

They’re juicy inside, crisp outside, and honestly, a lot healthier than the usual fried meatballs.

You only need a handful of basic ingredients and one baking sheet to get started. The process is quick, and cleanup is a breeze, so it’s a solid choice for weeknights or meal prep.

I’ll walk you through everything—from mixing to baking these little guys to golden perfection.

When they’re done, toss them in your favorite sauce or just eat them plain with some veggies or pasta. The flavor’s mild, so honestly, they go with just about anything.

Baked Chicken Meatballs Recipe

I bake these chicken meatballs whenever I want something easy, tasty, and lighter than beef or pork. They turn out juicy, well-seasoned, and are perfect for pasta, sandwiches, or just dunking in marinara.

I like how straightforward it is—just mix, shape, and bake.

Equipment

• Mixing bowls – I grab a big one to get everything combined evenly.
• Baking sheet – Lining it with parchment paper keeps things from sticking.
• Small cookie scoop – This helps me get meatballs that are all about the same size.
• Measuring spoons and cups – I use these to keep the spices and breadcrumbs on point.
• Oven – I always preheat it to 400°F (200°C) for even cooking.
• Tongs or spatula – Makes it easy to move the meatballs without breaking them.
• Cooling rack – Sometimes I let the meatballs rest here to drain off any extra oil.

Having these tools ready just makes things smoother and cleanup less of a pain.

Ingredients

• 1 lb ground chicken
• ½ cup panko breadcrumbs or regular bread crumbs
• ¼ cup grated parmesan cheese
• 1 large egg
• 1 tbsp olive oil
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp dried oregano
• ½ tsp black pepper
• ½ tsp salt
• 1 tsp Worcestershire sauce
• 2 tbsp chopped fresh parsley

I mix these together just until combined—seriously, don’t overdo it. If you overmix, the meatballs get tough, and nobody wants that.

The parmesan and breadcrumbs help keep everything together and add a nice flavor.

Instructions

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Toss the ground chicken, breadcrumbs, parmesan, egg, olive oil, and all the seasonings into a big bowl.
• Mix gently with a spoon or your hands until it looks blended.
• Grab a small cookie scoop or spoon, make 1-inch meatballs, and set them on the baking sheet.
• Give the tops a light brush or spray of olive oil so they brown up nicely.
• Bake for 18–22 minutes, or until the centers hit 165°F (74°C).
• Let the baked chicken meatballs sit for a few minutes before you dig in.

They’re great with tomato sauce, pasta sauce, or just on their own as a snack.

Notes

Sometimes I switch out panko breadcrumbs for regular ones if I want a denser bite. If I’m craving more flavor, I’ll toss in a pinch of oregano or a bit more parmesan.

For meal prep, I freeze the cooked meatballs on a tray, then stash them in a freezer bag. They reheat well in the oven or just simmered in marinara sauce.

To keep them juicy, I make sure not to overbake and I always check the temp with a thermometer. Moisture really is the secret for tender baked meatballs.

Tasting Notes

I love how these baked chicken meatballs turn out—tender inside, with just the right hint of a golden crust.

The flavor feels clean and mild, so I can pair them with pretty much anything.

When I bite into one, I catch a gentle mix of garlic, onion, and herbs.

The seasoning doesn’t overpower the chicken; instead, it adds this cozy warmth and balance.

I like that the texture stays moist even after baking, which makes them perfect for weeknight dinners.

They taste great plain, but honestly, I usually dip them in marinara, honey mustard, or even yogurt sauce.

Each sauce tweaks the flavor a bit, so the meal never gets boring—plus, it doesn’t take any extra effort.

These meatballs have earned a spot on my list of easy dinner recipes.

I toss them with rice, pasta, or salad, and they always hit the spot without feeling heavy.

The mild flavor? That’s probably why both kids and adults seem to love them.

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