Easy Baked Chicken Meatballs

If you’re looking for a comforting weeknight dinner that’s full of flavor and incredibly easy to prepare, these Baked Chicken Meatballs will become a new staple in your kitchen. They’re tender, juicy, perfectly seasoned, and baked instead of fried, making them healthier without sacrificing taste. Whether you’re meal prepping, feeding kids, or building a cozy fall dinner plate, these chicken meatballs deliver every time.

Why You’ll Love This Recipe

• Juicy, tender texture thanks to simple pantry ingredients.
• Oven-baked, not fried, for a healthier take on classic meatballs.
• Ready in under 30 minutes, perfect for quick dinners or meal prep.
• Mild, family-friendly flavors that pair beautifully with any sauce.
• Freezer-friendly for easy future meals.
• Versatile enough for pasta, rice bowls, wraps, soups, and more.

Ingredients

• 1 pound ground chicken
• 1 large egg
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step-by-Step Instructions

1. Prep your oven and pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Mix the meatball base: In a medium mixing bowl, combine ground chicken, breadcrumbs, Parmesan, egg, onion powder, garlic powder, Italian seasoning, parsley, salt, and pepper. Use clean hands or a silicone spatula to mix gently until everything is evenly incorporated. Avoid overmixing, as it can make the meatballs dense.
3. Shape the meatballs: Using a small cookie scoop or tablespoon, portion the mixture into evenly sized balls. Roll gently between your palms to smooth them. Place each meatball on the prepared sheet pan, leaving space between them for even browning.
4. Add a touch of moisture: Drizzle or brush the tops of the meatballs lightly with olive oil. This helps them brown beautifully in the oven.
5. Bake until golden: Bake for 18–20 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the tops are lightly golden.
6. Serve warm: Enjoy the meatballs immediately with your favorite sauce, over pasta, with rice, or stuffed into warm pita bread.

Tips & Variations

• If you prefer extra juiciness, add 1–2 tablespoons of milk or a spoonful of ricotta cheese to the mixture.
• Swap the breadcrumbs with panko for a lighter, airy texture.
• Add a pinch of chili flakes for a spicier version.
• Mix in finely grated zucchini for added moisture and extra nutrients—perfect for kids.
• For a Mediterranean twist, add lemon zest, dill, or crumbled feta.
• These meatballs pair great with marinara, pesto, creamy Alfredo-style sauces, or even sweet-spicy chili glaze.

Storage & Freezer Instructions

• Refrigerator: Store cooked meatballs in an airtight container for up to 4 days. Reheat in the microwave or warm gently in a skillet with your sauce of choice.
• Freezer: Freeze cooked meatballs on a baking sheet first, then transfer them to a freezer-safe bag. They keep well for up to 3 months. Reheat straight from frozen in the oven at 350°F (175°C) until warmed through.
• Meal Prep: Portion the meatballs into individual containers with rice, veggies, or pasta for grab-and-go lunches.

Serving & Pairing Ideas

• Serve them over pasta with marinara or creamy tomato sauce.
• Add them to rice bowls with roasted vegetables and tahini dressing.
• Stuff into pita or wraps with lettuce, cucumber, and yogurt sauce.
• Pair with mashed potatoes and green beans for a cozy comfort meal.
• Enjoy them as an appetizer with toothpicks and your favorite dipping sauce.
• Add them to soup, especially chicken veggie or tomato-based broths.

Frequently Asked Questions

Can I make the meatballs ahead of time?

Yes, you can prepare the mixture and shape the meatballs up to one day in advance. Keep them covered in the refrigerator until you’re ready to bake. This helps the flavors develop and makes dinner prep faster the next day.

Why are my chicken meatballs dry?

Ground chicken is naturally lean, so dryness usually comes from overbaking or using too many breadcrumbs. To keep them juicy, measure the breadcrumbs lightly, avoid overmixing the mixture, and bake just until the internal temperature reaches 165°F (74°C). Adding a touch of milk or grated onion can also improve moisture.

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works very well in this recipe, especially dark meat. The seasoning blend stays the same, though you may want to increase the olive oil slightly to enhance tenderness.

Do I need to sear them before baking?

No, searing isn’t necessary. Baking gives them a beautiful golden exterior with minimal effort. If you prefer deeper browning, you can broil the meatballs for 1–2 minutes at the end, keeping a close eye to prevent burning.

Ready to Make It?

These Baked Chicken Meatballs are the kind of recipe you’ll come back to again and again, simple, comforting, adaptable, and perfect for any season. Whether you’re meal prepping or feeding a crowd, save this recipe and enjoy the ease of a wholesome, delicious dinner.

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