Name: Easy Baked Chicken Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground chicken; 1/2 cup breadcrumbs (regular or panko); 1 large egg; 2 cloves garlic, minced; 1/4 cup onion, finely grated; 2 tbsp fresh parsley or 1 tsp Italian seasoning; 1/4 cup grated parmesan cheese (optional); Salt and pepper to taste; Olive oil or cooking spray for baking sheet; Optional: 1/4 tsp red pepper flakes, 1 tsp lemon zest, 1/4 cup chopped spinach

Jump to Recipe·Leave a Review

These Easy Baked Chicken Meatballs are one of my favorite quick, healthy, and versatile recipes to have on hand. They’re juicy, tender, and packed with flavor, without the need for frying. I love how I can serve them with pasta, stuff them in wraps, or pair them with veggies for a protein-rich meal that comes together effortlessly.

Why You’ll Love This Recipe

I love this recipe because it’s simple, customizable, and great for meal prep. Baking the meatballs means less mess and hands-on time, and the ground chicken keeps them lean and light. They freeze well, reheat beautifully, and taste great with just about any sauce — from marinara to honey garlic to a creamy herb dressing. Easy Baked Chicken Meatballs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground chicken
Breadcrumbs (regular or panko)
Egg
Garlic, minced
Onion, finely grated or minced
Fresh parsley or Italian seasoning
Grated parmesan cheese (optional)
Salt and pepper
Olive oil or cooking spray (for the baking sheet)

Optional: red pepper flakes, lemon zest, or chopped spinach for added flavor and nutrition

Directions

I preheat the oven to 400°F (200°C) and lightly grease a baking sheet or line it with parchment paper.
In a large bowl, I combine the ground chicken, breadcrumbs, egg, garlic, onion, herbs, cheese (if using), salt, and pepper.
I mix everything gently with my hands or a spoon until just combined — I avoid overmixing to keep them tender.
I scoop and roll the mixture into 1½-inch balls and place them evenly on the prepared baking sheet.
I bake for 18–20 minutes, or until cooked through and lightly golden on top.
I let them rest for a few minutes before serving or storing.

Servings and Timing

This recipe makes about 18–20 meatballs.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I swap the parsley for fresh basil or dill, depending on what I’m pairing the meatballs with. I’ve added chopped spinach or grated zucchini to sneak in more veggies. For a spicier version, I mix in a pinch of cayenne or red pepper flakes. I’ve also made them mini-sized for party appetizers or larger for meal-style servings.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in the oven at 350°F for about 10 minutes, or microwave for 1–2 minutes until heated through. I also freeze cooked meatballs in a freezer-safe container for up to 3 months. When ready to use, I reheat them directly from frozen or thaw overnight in the fridge. Easy Baked Chicken Meatballs

FAQs

Can I use ground turkey instead of chicken?

Yes, I can use ground turkey — it works just as well and has a similar texture and flavor.

How do I keep chicken meatballs from drying out?

I use a bit of grated onion or mix in a tablespoon of olive oil to keep the meatballs moist and juicy.

Can I make these meatballs gluten-free?

Absolutely. I use gluten-free breadcrumbs or crushed gluten-free crackers in place of regular ones.

What sauces go well with these meatballs?

I love pairing them with marinara, pesto, tzatziki, or even sweet chili sauce depending on the meal.

Can I prep the mixture ahead of time?

Yes, I mix the ingredients and shape the meatballs in advance, then refrigerate them until ready to bake (up to 24 hours).

Conclusion

These Easy Baked Chicken Meatballs are one of my go-to recipes for a quick, healthy, and satisfying meal. I love how they’re flavorful, freezer-friendly, and easy to adapt to whatever I’m craving. Whether I serve them with pasta, in a grain bowl, or as finger food for a gathering, they always come out tender, juicy, and delicious.