Baked Chicken Meatballs Recipe

If you’re looking for a healthy, family-friendly dinner that delivers major comfort with zero fuss, these Baked Chicken Meatballs are exactly what you want on your table! Juicy, savory, and full of herby flavor, every bite is tender perfection—and they come together in just 35 minutes.

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Ingredients You’ll Need

Everything you need for these Baked Chicken Meatballs is probably already in your pantry and fridge. Each ingredient has a starring role, from boosting flavor to keeping the meatballs juicy and tender.

• Ground Chicken (or Turkey): This is the heart of the recipe—choose fresh ground chicken for the juiciest texture, or try ground turkey for a mild twist.
• Salt & Black Pepper: Essential for seasoning every bite—don’t skip or skimp!
• Breadcrumbs (or Crushed Saltines): They bind the mixture and soak up juices, giving you perfectly tender meatballs. Panko, regular, or even gluten-free options all work.
• Egg: Acts as the glue, holding everything together for meatballs that never crumble.
• Freshly Grated Parmesan Cheese: Adds a nutty richness and wonderful salty undertone you’ll genuinely miss if it’s left out.
• Garlic Powder (or Minced Garlic): Delivers that classic garlicky punch—use fresh garlic for bolder flavor.
• Onion Powder (or Fresh Onion): Gives subtle sweetness and moisture. Go with freshly diced onion for extra juiciness.
• Dried Oregano: Brings a Mediterranean flair and savory depth that keeps you coming back for more.
• Fresh Parsley: Brightens up the meatballs with color and a touch of herbal freshness.

Variations

The beauty of Baked Chicken Meatballs? You can change them up endlessly! Whether you’re working around allergies, picky eaters, or just craving a new flavor profile, these ideas make it easy to customize every batch.

• Make them gluten-free: Simply swap in your favorite gluten-free breadcrumbs or crushed GF crackers—no one will ever know the difference!
• Spice things up: Add a pinch of red pepper flakes, smoked paprika, or chopped fresh basil for a fun hit of flavor.
• Cheese swap: Swap the parmesan for pecorino Romano, or try a blend of Italian cheeses for more richness.
• Veggie boost: Grate a little zucchini or carrot into the meatball mixture for sneak-in nutrition and extra tenderness.
• Air fryer option: Make your Baked Chicken Meatballs even crispier by cooking them in the air fryer—check the Pro Tips below for details!

How to Make Baked Chicken Meatballs

Step 1: Prep the Baking Sheet & Oven

Start by preheating your oven to 400°F (205°C)—that hot blast is key for locking in juiciness! Line a rimmed baking sheet with parchment paper for easy clean-up, or give it a thorough coat of non-stick spray so the meatballs don’t stick.

Step 2: Mix the Meatball Mixture

Add all of your ingredients—ground chicken, breadcrumbs, egg, parmesan, seasonings, and parsley—straight into a large bowl. Using your hands works best (just be gentle), but a spoon or meat chopper also gets the job done. Blend everything together until it’s just combined; over-mixing can make the meatballs tough.

Step 3: Shape the Meatballs

With clean, slightly damp hands or a small cookie scoop, form the mixture into 25 small meatballs. Place each one on the prepared baking sheet, spacing them about half an inch apart for even cooking and gorgeous browning.

Step 4: Bake to Perfection

Slide the tray into the oven and bake for 25–30 minutes. You’ll know they’re ready when the meatballs are golden, cooked through, and temptingly fragrant. If you want a bit of extra browning, broil them for 2 minutes at the end—just keep a close eye so they don’t overcook.

How to Serve Baked Chicken Meatballs

Garnishes

Baked Chicken Meatballs love a sprinkle of fresh chopped parsley, a shower of extra parmesan, or a drizzle of good olive oil. If you’re feeling fancy, add a few shreds of lemon zest or tuck in some thinly sliced basil for a pop of color and brightness.

Side Dishes

These meatballs are incredibly flexible! Nestle them atop spaghetti or zucchini noodles with classic marinara, layer into crusty hoagie rolls for meatball subs, or pair with buttery mashed potatoes or a crisp green salad on the side. They also pair beautifully with roasted vegetables or garlicky rice pilaf.

Creative Ways to Present

For parties, set out the meatballs with toothpicks and a trio of dipping sauces—think barbecue, tzatziki, or pesto. Or, go bistro-chic and pile them onto a platter with warm pita bread, hummus, and lemon wedges. For lunchboxes, tuck a few Baked Chicken Meatballs into wraps with shredded lettuce and tzatziki for a protein-packed surprise.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Baked Chicken Meatballs into an airtight container and stash them in the fridge—they’ll keep perfectly for 3–4 days. They’re delicious cold for a “snack attack,” or you can reheat them for easy lunches and speedy dinners.

Freezing

Both baked and raw meatballs freeze like a dream. Freeze cooked meatballs in a single layer, then transfer to a freezer-safe container for up to 3 months. Want to freeze them raw? Shape, quick-freeze on a tray until firm, then keep in a bag—cook from frozen or thaw in the fridge before baking!

Reheating

For the fastest reheat, warm your meatballs in the microwave or pop them in a 350°F oven for about 10–12 minutes. You can also reheat from frozen: bake at 350°F for 25 minutes until piping hot. They’ll taste just as juicy as the day you made them!

FAQs

Final Thoughts

I hope these Baked Chicken Meatballs make their way onto your dinner table soon! They’re easy enough for weeknights and special enough to share with friends, so don’t be surprised when everyone comes back for seconds. Give them a try—you’re going to love every bite!

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