The best chicken meatballs baked until golden brown and flavored with garlic, herbs and spices. These meatballs are great served as an appetizer, or over a big plate of spaghetti.
My family loves meatballs, I often make their favorite versions including slow cooker meatballs, sweet and sour meatballs, and this lighter chicken version.
My family loves meatballs, and these tender and juicy chicken meatballs are their all-time favorite. Chicken meatballs are a little lighter than their beef counterparts, but they’re still plenty flavorful and are super easy to prepare.
How do you make chicken meatballs?
To make chicken meatballs, place ground chicken, eggs, breadcrumbs, Parmesan cheese, olive oil and seasonings in a large bowl. Mix everything thoroughly, then roll 1 inch balls out of the mixture.
Place the uncooked meatballs on a foil lined sheet pan and they are ready to bake. Put them in the oven until the meatballs are golden brown and cooked through. Add a sprinkle of parsley, then serve and enjoy.
Tips for chicken meatballs
- You can use ground turkey instead of ground chicken with great results.
- When you select your ground chicken, pick 93-96% lean ground chicken. Avoid 99% lean ground chicken breast.
- I like to serve these meatballs in garlic butter sauce. To make garlic butter sauce, simply cook in a pan 4 tablespoons of butter, 1 teaspoon of garlic, 2 tablespoons of fresh chopped parsley and a little salt and pepper to taste. You can also serve these meatballs in marinara sauce or with marinara sauce for dipping.
- Try putting a little cooking oil on your hands when you form the meatballs. That helps keep the meat from sticking to you and gives you smoother meatballs.
How do you keep meatballs moist?
There are a few tricks to keep your meatballs moist.
- Make sure you add the olive oil indicated in this recipe.
- Mix the meatballs thoroughly so the eggs and bread crumbs are evenly distributed.
- Use chicken meat that is 93-95% lean so that the meat has moisture.
- Don’t over bake the meatballs. Take them out of the oven when they are cooked through and the tops are browned.
Chicken meatball variations
These chicken meatballs are fantastic because they can be used in practically any sauce or modified as you like. Here are some changes you can try.
- Greek style: Add 1/2 cup chopped cooked spinach and substitute feta cheese for the parmesan cheese.
- Cheese lovers: Add 1/2 cup each of shredded mozzarella and cheddar cheese to the meatballs.
- Mexican: Omit the Italian seasoning, instead use 1 tablespoon of chili powder. Use shredded cheddar cheese instead of parmesan cheese. Sprinkle a little cilantro over the top of the meatballs when serving them instead of parsley.
- Bacon: Try adding 1/2 cup of cooked crumbled bacon to the meatballs.
- Stuffed meatballs: Put a 1/2 inch cube of mozzarella cheese inside each meatball. The cheese will be melted and gooey when you cut the meatballs open.
These chicken meatballs bake up browned on the outside and moist on the inside. They work perfectly in pasta, as a pizza topping, in a meatball sandwich, or as a party snack. The possibilities are endless!
More meatball recipes you’ll love
- Greek Meatballs with Lemon Dill Rice
- Turkey Meatballs (Slow Cooker)
- Asian Meatballs and Carrot Rice
- Cranberry Meatballs (Slow Cooker)
- Teriyaki Meatballs
Chicken Meatballs
Ingredients
- 2 pounds ground chicken 96% lean
- 1 egg
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried Italian seasoning
- cooking spray
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with foil, and coat the foil with cooking spray.
- Place the ground chicken, eggs, breadcrumbs, parmesan cheese, olive oil, garlic, salt, pepper and Italian seasoning in a bowl. Mix until thoroughly combined.
- Roll 1 inch sized meatballs, and place the meatballs in a single layer on the baking pan.
- Bake for 20 minutes, or until meatballs are browned and cooked through. Sprinkle with parsley, then serve.
Maria says
I made these with ground turkey. Instead of breadcrumbs, I used almond flour and arrowroot so that I could stick to my diet. The switches weren’t bad. These are excellent!
Katie says
These were great! My daughter has an allergy to wheat and egg. The addition of the potato was the perfect alternative to bind. I’ve tried other recipes using oats and I couldn’t get anyone to eat them. I’m so glad I found this recipe!
Jessica says
I’m obsessed with these. They look incredible.
Beth says
Totally craving meatballs now! I really loved how you used chicken for these! And thanks for the tip about adding olive oil! Going to try that soon!
Laura Reese says
These meatballs are delicious and moist! I feel like you helped me learn how to stop making dry meatballs! There are so many meals these will work with!
Toni says
This was really amazing!! I loved it!
Catalina says
I should make these meatballs for my kid. I am sure he will love them!
Kristyn says
My family loves chicken meatballs!! I love that these are bakes & have so much flavor. They’d be great with so many dishes!
Vik says
I made these earlier today, but Mexican style, and they’re SO GOOD! Definitely making these again
Tracy Johnson says
Plz tell me the Mexican style recipe?
Natalie says
Love this baked, chicken version!! They have lots of flavor & are crisp & perfect!
Kimberly says
Yummmm! These are so good and they’re also extremely versatile, thanks for the recipe!
Katie says
Oh my goodness, I am craving these meatballs! Your recipe looks amazing and I love the tips you’ve added as well!
Krissy Allori says
I loved these meatballs as is with your recipe but I’ll be trying some of the other suggestions you have to make them a little different depending on what mood I’m in.
Demeter says
I didn’t know about adding olive oil to the meatballs to keep them moist. Thanks for the tip! These look fantastic!