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–+ servings

Italian Chicken Meatballs

Tender, juicy baked Italian chicken meatballs with garlic, herbs, and Parmesan—perfect for pasta, subs, or meal prep.
Amanda
Prep Time 15 minutes
Cook Time 22 minutes
Rest time 5 minutes
Total Time 42 minutes
Serving Size 4 servings

Equipment

  • Large mixing bowl
  • Baking sheet (13x18-inch)
  • Parchment paper or foil
  • Measuring cups and spoons
  • Cookie scoop or spoon (1.5–2 inch)
  • Meat thermometer
  • Wooden spoon or spatula
  • Optional: large skillet (for browning)

Ingredients

  • 1 lb lean ground chicken
  • 1/2 cup panko breadcrumbs use gluten-free if needed
  • 1/3 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 1 large egg
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh thyme leaves or 1 tsp dried thyme
  • 1 tsp dried oregano
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp extra virgin olive oil for brushing or pan-browning
  • marinara sauce for serving (optional)
  • pasta for serving (optional)
  • sub rolls for serving (optional)

Instructions

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
  • In a large bowl, combine ground chicken, panko, Parmesan, garlic, egg, parsley, thyme, oregano, salt, and black pepper. Mix just until combined (do not overmix).
  • Scoop and roll into 1.5-inch meatballs (about 16–18 total) and place on the prepared baking sheet, spaced about 1 inch apart.
  • Optional: Brush meatballs lightly with olive oil for extra browning.
  • Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.
  • Rest 5 minutes before serving. Enjoy with marinara over pasta, tucked into a sub, or on their own.

Notes

Mix gently: Overmixing can make meatballs tough. Stir just until everything is evenly combined.
Juicier option: Ground chicken thigh makes richer, more tender meatballs.
Adjust texture: If the mixture feels too wet, add 1–2 tablespoons more breadcrumbs. If too dry, add 1–2 tablespoons milk or water.
Make-ahead & freezing: Cool completely, then freeze in a single layer before transferring to a freezer bag. Freeze up to 3 months. Reheat in sauce or in a 350°F oven until warmed through.
Skillet browning: For extra flavor, brown meatballs in a skillet with a little olive oil for 2–3 minutes per side, then finish in the oven until 165°F.

Nutrition

Calories: 320kcal | Protein: 27g | Saturated Fat: 5g | Cholesterol: 130mg | Sodium: 720mg