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Easy, fast, and juicy baked chicken meatballs to use with any of your favorite sauces or just eaten as they are! Great for meal prep as well, these chicken meatballs would fit perfectly into the freezer to make for some easy dinners in the future.
You can use these in a meatball sub, my amazing meatball soup, or even for sweet and sour meatballs!
Baked Chicken Meatballs
Chicken meatballs might not be the first thing that most people think of when they imagine meatballs, but that doesn’t mean that they aren’t tasty.
Beef and pork may be more traditional, but ground chicken, or even turkey, make for some really juicy and tender meatballs as long as you cook them right.
The key is to season them properly, bake them rather than fry them and make sure not to overcook them.
Done right, chicken meatballs add a huge hit of fresh, juicy meatiness to any great sauce, and are also great as a meaty snack at any time of day.
Baked Chicken Meatballs Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts.
• Ground chicken (or turkey)
• Egg
• Panko breadcrumbs
• Parmesan
• Olive oil
• Minced garlic
• Dried oregano
• Dried parsley
• Salt
• Pepper
How To Make Baked Chicken Meatballs
• Spray a large baking sheet with cooking spray
• Add all of the ingredients in a large bowl, mixing well until combined
• Once mixed, roll small amounts into balls ½ inch in diameter and place on the baking sheet
• Bake at 400 Fahrenheit until browned all over and the internal temp is 165 Fahrenheit
• Remove and dry on a paper towel before serving
How To Easily Roll Your Chicken Meatballs
The hardest thing about making meatballs of any sort is trying to figure out how to actually roll them. After all, they wouldn’t exactly be called meatballs if they weren’t in a satisfying ball shape, now would they?
The trick to easily rolling the balls is to avoid the meat sticking to your fingers. No matter how clean your hands might be, the inherent warmth of your hands will gently melt the fat in the meat, making them cling to your fingers no matter how lightly you touch them.
To avoid this, wet your fingers in a bowl of very cold water in between rolling each meatball. The cold water won’t mix into the meatballs or ruin the texture but instead will keep them from sticking to your hands, making the whole thing a lot easier.
Once you stop them sticking, the key to rolling them into little balls is to pretend that you are trying to start a fire with two sticks.
With the would-be meatball placed gently between your hands, rolling it between your wetted palms, shifting your hands to rubbing a circle with the meatball, gradually making it smooth. It might be hard to imagine, but once you do it a few times, you will easily get the hang of it.
What To Use These Chicken Meatballs In?
This recipe produces some really great chicken meatballs that are juicy, tender, and, above all, extremely multi-purpose.
To use them, you have two choices; you can either eat them on their own or use them in any kind of sauce you want like my grape jelly meatballs.
Bit, juicy meatballs served as a starter course are common in countries in Eastern Europe, and serve as a sort of meat starter to a usually vegetarian or pasta-based main course.
However, to use these meatballs as part of a main meal, you can use them in a meatball shepherd’s pie or add them to my Instant Pot Spaghetti.
Use marinara sauce to make a sort of chicken pasta and meatballs, or even use a teriyaki sauce. The great thing about these meatballs is that the recipe can easily be scaled up, so you can make a hundred of them and then use in dinners for months!
Looking for more delicious Chicken recipes? Try these out:
• Mom’s Easy Honey Garlic Chicken
• Instant Pot White Chicken Chili
Enjoy!
Love,
Karlynn
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Baked Chicken Meatballs
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Course
- Main Course
- Cuisine
- American
- Servings
- 12 meatballs
- Calories
- 94
- Author
- Karlynn Johnston
Ingredients
- 1 pound ground chicken or turkey if desired
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/3 cup grated Parmesan
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 °F. Spray a large baking sheet with cooking spray and set aside.
- Put all the ingredients for the meatballs in large bowl. Mix until all ingredients are well incorporated.
- Once the meat is well mixed take a small amount and roll into a ball that’s around 1/2 inch to an inch in diameter. (Depends what size of meatballs you want) Place on the baking sheet. Repeat until you have used all of the meat mixture, you should get around 12 meatballs.
- Place in the oven to bake for 15-20 minutes or until browned all over and have reached an internal temperature of 165 °F.
- Remove and place on a plate lined with paper towel to drain them. Add to your favorite sauce, use in soup, etc.
Recipe Notes
- You can double or triple this recipe for meal prep
- Make whatever size of meatballs you prefer
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Terri says
These are not only healthy but very delicious and especially if you add lots more Italian Parmesan cheese!
Lisa S says
We loved these! So simple to make and you can use them as a main course or appetizers. Thanks for the recipe!
Joseph Gomez says
Love all your recipes. Keep up the good work. Easy-to-use and always taste like a real cook made them. Awesome! 👍