I created these Homemade Chicken Meatballs with just a few pantry staples and classic Italian seasonings, making them ideal either served on their own or sauced over pasta.

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I can’t stop tweaking my Baked Chicken Meatballs because they’re almost unfair. With simple ground chicken and a touch of grated Parmesan they come out tender and packed with Italian flavor.

I didn’t expect them to upstage sauces and sides, but they do, whether you eat them plain or pile them on pasta. These feel like something you’d tag Homemade Chicken Meatballs on, with a half proud half embarrassed note that says Best Chicken Meatballs Ever.

I’m no perfectionist, I mess up recipes all the time, but these keep climbing to the top of my rotation so you might wanna give them a go.

Ingredients

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Ground chicken: Lean protein that keeps meatballs tender, low in fat if you use lean cuts.
Panko breadcrumbs: Adds light crispness, soaks up moisture, mostly carbs with little fiber, helps bind.
Grated onion or shallot: Gives sweet sharpness and moisture, adds flavor without extra calories.
Parmesan or Pecorino: Umami, salty kick that adds depth, contains protein and calcium, use sparingly.
Egg: Protein rich binder, helps texture and holds the meat together, adds richness.
Garlic: Bright pungent flavor, a little goes far, may support immune health.
Olive oil optional: Adds healthy fats, keeps meatballs moist, gives a mild fruity finish.
Parsley optional: Fresh herb lift, adds color and tiny vitamins, keeps flavors from being flat.

Ingredient Quantities

1 pound ground chicken

1/2 cup panko breadcrumbs

1/4 cup finely grated onion or shallot

1/4 cup grated Parmesan cheese or Pecorino if you prefer

1 large egg

2 cloves garlic minced

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons milk optional

2 tablespoons olive oil optional

2 tablespoons chopped fresh parsley optional

How to Make this

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1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it with a little olive oil if you want.

2. In a small bowl mix the panko with the milk if using, let it sit about 5 minutes so the crumbs soften and hold moisture.

3. In a larger bowl combine the ground chicken, softened panko, finely grated onion or shallot, grated Parmesan or Pecorino, the egg, minced garlic, Italian seasoning, salt and black pepper, and the chopped fresh parsley if you chose to add it.

4. Use your hands to gently mix everything until just combined, dont overwork the meat or the meatballs will get tough.

5. Wet your hands slightly and shape the mixture into golf ball sized meatballs, about 1 1/2 inches each, and arrange them evenly on the prepared sheet so they have room to brown.

6. If you want better color brush or drizzle the tops with the remaining olive oil, or spray lightly with cooking spray for a crisp exterior.

7. Bake on the center rack about 18 to 20 minutes until the meatballs reach 165°F internal temperature and are nicely set and starting to brown; if you want extra color you can put them under the broiler for one to two minutes but watch them close.

8. Let the meatballs rest about 5 minutes on the sheet so the juices settle, then serve.

9. Serve plain as appetizers, spoon them over pasta with sauce, or add them to simmering sauce for a few minutes to let flavors meld; sprinkle extra Parmesan and parsley on top if you like.

Equipment Needed

1. Oven (preheat to 400°F)
2. Rimmed baking sheet
3. Parchment paper or silicone baking mat, or a bit of olive oil if you dont have either
4. Small bowl for the panko and milk plus a large mixing bowl for the meat
5. Measuring cups and spoons
6. Fine grater or microplane for the onion and cheese
7. Wooden spoon or silicone spatula for mixing
8. Pastry brush or cooking spray to give the tops more color
9. Instant read meat thermometer to check they reach 165°F

FAQ

Q: How long and what temperature should I bake these chicken meatballs?
A: Bake at 400°F (200°C) for about 15 to 20 minutes for 1 to 1 1/4 inch meatballs, until the internal temperature reaches 165°F (74°C). Flip once halfway and brush or spray a little oil on top if you want better browning.

Q: How do I keep them from drying out?
A: Use the panko plus the optional milk and the egg to add moisture and bind. Grated onion or shallot also helps. Don't overmix the meat, dont pack them too tight, and chilling the formed meatballs 10 to 15 minutes before baking helps them hold together.

Q: Can I make these gluten free or dairy free?
A: Yes. Swap panko for gluten free breadcrumbs or crushed GF crackers. For dairy free, omit the Parmesan or use a dairy free alternative but you might need a bit more binder like extra panko or an extra egg. A flax egg can work but texture changes a bit.

Q: Can I freeze them and how do I reheat?
A: Freeze raw on a tray until solid then transfer to a bag for up to 3 months. Bake from frozen, add 5 to 8 minutes and check temp. You can also freeze cooked meatballs, reheat in a 350°F oven about 10 to 15 minutes or until heated through.

Q: Can I swap ground chicken for turkey or beef?
A: Yes. Ground turkey is the closest swap but is leaner so add a tablespoon of oil or a little extra milk. Beef will be fattier and more flavorful so you may want to cut back on added oil or salt. Cooking temp stays the same, just watch internal temp.

Q: Any tricks for even size and better texture?
A: Use a cookie scoop for uniform balls, roll gently with lightly oiled hands, and bake on a parchment lined sheet or on a rack set over the sheet so air circulates. A light brush of olive oil helps browning, and use a meat thermometer for perfect doneness.

Baked Chicken Meatballs Recipe Substitutions and Variations

1/2 cup panko breadcrumbs: swap for 1/2 cup regular breadcrumbs, 1/2 cup finely crushed crackers, or 1/2 cup quick oats pulsed in a blender for similar texture; for gluten free use gluten free breadcrumbs or crushed cornflakes
1/4 cup finely grated onion or shallot: use 1 tablespoon onion powder plus 1 tablespoon water, or 1/4 cup very finely chopped scallions, or 1 tablespoon minced garlic plus a pinch of salt if you’re out of onion
1/4 cup grated Parmesan cheese or Pecorino: replace with grated Asiago or Grana Padano, or 2 tablespoons nutritional yeast for a dairy free option
1 large egg: binder options are 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes), 1/4 cup unsweetened applesauce, or 1/4 cup plain yogurt for extra moisture

Pro Tips

1. Chill the shaped meatballs 15 to 30 minutes before baking, they firm up and hold their shape better, you wont get as much spreading and they brown nicer.

2. Dont overmix the meat, use gentle hands and stop as soon as everything looks combined, overworking makes them dense and dry.

3. For deeper color and flavor sear them quick in a hot skillet with a little oil for 2 minutes a side, then finish in the oven or pop them under the broiler for a minute or two while watching closely.

4. Make extras and freeze flat on a sheet then bag them, you can bake from frozen (add a few minutes) or drop frozen ones straight into simmering sauce to thaw and soak up flavor.

Baked Chicken Meatballs Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I created these Homemade Chicken Meatballs with just a few pantry staples and classic Italian seasonings, making them ideal either served on their own or sauced over pasta.

Servings

servings

Calories

357

kcal

Equipment: 1. Oven (preheat to 400°F)
2. Rimmed baking sheet
3. Parchment paper or silicone baking mat, or a bit of olive oil if you dont have either
4. Small bowl for the panko and milk plus a large mixing bowl for the meat
5. Measuring cups and spoons
6. Fine grater or microplane for the onion and cheese
7. Wooden spoon or silicone spatula for mixing
8. Pastry brush or cooking spray to give the tops more color
9. Instant read meat thermometer to check they reach 165°F

Ingredients

1 pound ground chicken
1/2 cup panko breadcrumbs
1/4 cup finely grated onion or shallot
1/4 cup grated Parmesan cheese or Pecorino if you prefer
1 large egg
2 cloves garlic minced
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons milk optional
2 tablespoons olive oil optional
2 tablespoons chopped fresh parsley optional

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it with a little olive oil if you want.
In a small bowl mix the panko with the milk if using, let it sit about 5 minutes so the crumbs soften and hold moisture.
In a larger bowl combine the ground chicken, softened panko, finely grated onion or shallot, grated Parmesan or Pecorino, the egg, minced garlic, Italian seasoning, salt and black pepper, and the chopped fresh parsley if you chose to add it.
Use your hands to gently mix everything until just combined, dont overwork the meat or the meatballs will get tough.
Wet your hands slightly and shape the mixture into golf ball sized meatballs, about 1 1/2 inches each, and arrange them evenly on the prepared sheet so they have room to brown.
If you want better color brush or drizzle the tops with the remaining olive oil, or spray lightly with cooking spray for a crisp exterior.
Bake on the center rack about 18 to 20 minutes until the meatballs reach 165°F internal temperature and are nicely set and starting to brown; if you want extra color you can put them under the broiler for one to two minutes but watch them close.
Let the meatballs rest about 5 minutes on the sheet so the juices settle, then serve.
Serve plain as appetizers, spoon them over pasta with sauce, or add them to simmering sauce for a few minutes to let flavors meld; sprinkle extra Parmesan and parsley on top if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.