I made Baked Chicken Meatballs that stay juicy and tender, seasoned with classic Italian herbs and paired with a rich homemade marinara that might make you rethink ordinary weeknight dinners.

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I never believed ground chicken could sing like this, but these baked meatballs surprised me. They’re tender, a little juicy, and somehow bold without being heavy.

I used grated Parmesan cheese for a salty, nutty note that somehow makes them feel more grown up, even when you’re just snacking. I kept changing sizes while testing, cause small ones crisp up and big ones stay melt-in-your-mouth, and each batch taught me a trick or two.

If you like slightly unexpected takes on classics give these a try, you might end up bringing them to every get together. Easy Italian Meatballs Baked

Ingredients

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Ground chicken: lean protein, moist if mixed thighs mild flavor, great base
Parmesan: salty umami, adds depth and browning small boost of calcium and protein
Breadcrumbs: binders add slight carbs help texture and absorb moisture keeps shape
Egg: binds ingredients adds protein and moisture helps meatballs hold together
Garlic: sharp aromatic gives savory bite antioxidants not sweet boosts flavor
Crushed tomatoes: tangy base supplies acidity and natural sweetness fiber and vitamins
Olive oil: healthy fats flavor carrier helps sauté onion and garlic silky mouthfeel
Parsley/Basil: fresh herbs brighten sauce little vitamins and aroma not overpowering

Ingredient Quantities

1 lb (450 g) ground chicken, preferably a mix of breast and thigh if you can

1 large egg

1/4 cup (60 ml) milk

1/2 cup (50 g) plain breadcrumbs or panko

1/4 cup (25 g) grated Parmesan cheese, plus extra to sprinkle

2 cloves garlic, minced

2 tbsp fresh parsley, chopped or 2 tsp dried parsley

1 tsp dried oregano

1/2 tsp dried basil or 1 tbsp fresh basil, chopped

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp red pepper flakes, optional

1 tbsp olive oil

1 tbsp olive oil for the sauce

1 small onion (about 1/2 cup), finely chopped

3 cloves garlic, minced

1 can (28 oz / 800 g) crushed tomatoes

1 tsp sugar, optional

1 tsp dried oregano for the sauce

Salt and black pepper to taste

Fresh basil leaves for garnish, optional

How to Make this

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1. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment or lightly oil it so the meatballs dont stick.

2. Make a quick panade by mixing the milk and breadcrumbs in a small bowl, let sit 1 minute. In a larger bowl combine 1 lb ground chicken, the egg, the breadcrumb mixture, 1/4 cup grated Parmesan, 2 cloves minced garlic, 2 tbsp chopped parsley (or 2 tsp dried), 1 tsp dried oregano, 1/2 tsp dried basil or 1 tbsp chopped fresh basil, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if you want heat. Mix gently with your hands til just combined, dont overwork it or the meatballs get dense.

3. Wet your hands and form the mixture into even meatballs about 1 1/2 inch wide (roughly 18-20 meatballs depending on size). Place them on the prepared sheet as you go.

4. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown the meatballs a minute or two per side just to get color, they dont need to be cooked through. Transfer browned meatballs back to the baking sheet.

5. Bake the meatballs 12-15 minutes or until an instant-read thermometer reads about 160-165 F in the center. Let them rest a few minutes so juices redistribute.

6. Meanwhile make the sauce: heat the other 1 tbsp olive oil in a saucepan over medium heat. Add the finely chopped small onion and sauté until soft and translucent, about 4-5 minutes. Add 3 cloves minced garlic and cook 30 seconds until fragrant.

7. Stir in the 28 oz can crushed tomatoes, 1 tsp sugar if the tomatoes are very acidic, 1 tsp dried oregano for the sauce, and salt and black pepper to taste. Bring to a low simmer and cook 8-10 minutes to slightly thicken.

8. Add the baked meatballs into the simmering sauce, spoon sauce over them, cover and simmer gently 8-10 minutes so they finish cooking and soak up flavor. Check one to make sure it reaches 165 F.

9. Serve hot with extra grated Parmesan and fresh basil leaves for garnish, over pasta, polenta or in a sandwich. Tip: if you want crispier edges bake on a wire rack set over the sheet, or broil 1-2 minutes at the end but watch closely.

10. Leftovers: cool then refrigerate up to 3-4 days or freeze in sauce up to 3 months. Reheat slowly in a covered pan so they stay moist, dont blast them in the microwave or they dry out.

Equipment Needed

1. Oven (preheat to 400 F / 200 C)
2. Rimmed baking sheet (or sheet plus wire rack if you want crispier edges)
3. Parchment paper or cooking oil/spray to prevent sticking
4. Small bowl (for the milk + breadcrumbs panade)
5. Large mixing bowl (for the meatball mix)
6. Measuring cups and spoons
7. Instant-read thermometer (to check 160–165 F / 71–74 C)
8. Large skillet (for browning)
9. Saucepan or medium pot (for the tomato sauce)
10. Wooden spoon or spatula plus tongs or slotted spoon for handling meatballs

FAQ

Q: Can I use all chicken breast or swap in turkey? A: Yes, but breast is leaner so the meatballs can get dry. Mixing in some thigh or adding the milk and extra breadcrumbs helps. If you use turkey add a bit more fat or an extra egg to keep them moist.

Q: How do I keep the meatballs from drying out? A: Dont overmix the meat, use the milk and breadcrumbs as written, and include some thigh or a little olive oil if you can. Chill them 10 to 20 minutes before baking so they hold together. Bake until the center hits 165 F (74 C) or until just cooked through, about 18 to 22 minutes for 1 to 1 1/4 inch balls.

Q: Will the meatballs fall apart if I cook them in the sauce? A: They can if the binder is weak or the sauce is boiling. Make sure you have egg and breadcrumbs in the mix, sear or bake them first if you want extra security, or gently simmer the sauce after adding the raw or par-baked balls so they cook without breaking up.

Q: Can I make these ahead or freeze them? A: Yes. Freeze raw meatballs on a tray until firm then transfer to a bag, or freeze cooked meatballs in sauce. Thaw overnight in the fridge or add frozen meatballs to simmering sauce and cook longer until heated through.

Q: Do I need to brown them before baking or adding to sauce? A: You dont have to. Baking on a sheet at a high temp gives a nice crust without frying. Browning in a skillet adds flavor and helps them hold shape, but is optional if youre short on time.

Q: Best way to reheat leftovers? A: Warm them slowly so they dont dry out. Gently simmer in sauce on low, or bake covered at 325 F (163 C) until heated. Microwave works for quick reheats but watch for dryness.

Italian Baked Chicken Meatballs Recipe Substitutions and Variations

Ground chicken: swap for ground turkey (very similar, might be leaner so add 1 tbsp olive oil if it seems dry), ground pork or a pork+beef mix for juicier, more savory meatballs, or use crumbled firm tofu plus an extra egg/binder or a plant based ground for a vegetarian option
Breadcrumbs: use panko (lighter and crispier), crushed plain crackers or saltines, quick-blended rolled oats for a whole grain option, or almond flour if you need low carb (will brown faster)
Parmesan cheese: Pecorino Romano for a saltier sharper hit (cut back on added salt), Asiago or Grana Padano for similar texture/flavor, or nutritional yeast as a vegan cheesy substitute
Crushed tomatoes: swap with passata/tomato purée for a smoother sauce, canned diced tomatoes blitzed in a blender, fresh ripe tomatoes peeled and crushed, or a good quality marinara/tomato sauce (taste and adjust sugar/seasoning)

Pro Tips

1) Let the panade actually rest. Give the milk and crumbs five to ten minutes so they fully hydrate the breadcrumbs, that makes the meatballs way less dry. Warm the milk a bit for a faster soak and if you want ultra tender meatballs swap some crumbs for ricotta or a squeezed piece of crustless sandwich bread.

2) Dont overwork the meat. Mix just until combined, wet your hands when shaping, and then chill the formed balls for 15 to 30 minutes so they hold together when you brown them. Overmixing makes chicken dense and leathery.

3) Brown for flavor, then finish gently. Quick sear in a hot pan for color, then finish cooking in the oven or simmer in the sauce so they stay moist. For crispier edges bake on a wire rack over the sheet, or broil for one to two minutes at the very end but watch them close.

4) Taste and temp matter. Fry a tiny patty to check seasoning before shaping everything and use an instant read thermometer to confirm 160 to 165 F in the center. If freezing, freeze in the sauce and reheat slowly covered so they dont dry out.

Italian Baked Chicken Meatballs Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made Baked Chicken Meatballs that stay juicy and tender, seasoned with classic Italian herbs and paired with a rich homemade marinara that might make you rethink ordinary weeknight dinners.

Servings

servings

Calories

441

kcal

Equipment: 1. Oven (preheat to 400 F / 200 C)
2. Rimmed baking sheet (or sheet plus wire rack if you want crispier edges)
3. Parchment paper or cooking oil/spray to prevent sticking
4. Small bowl (for the milk + breadcrumbs panade)
5. Large mixing bowl (for the meatball mix)
6. Measuring cups and spoons
7. Instant-read thermometer (to check 160–165 F / 71–74 C)
8. Large skillet (for browning)
9. Saucepan or medium pot (for the tomato sauce)
10. Wooden spoon or spatula plus tongs or slotted spoon for handling meatballs

Ingredients

1 lb (450 g) ground chicken, preferably a mix of breast and thigh if you can
1 large egg
1/4 cup (60 ml) milk
1/2 cup (50 g) plain breadcrumbs or panko
1/4 cup (25 g) grated Parmesan cheese, plus extra to sprinkle
2 cloves garlic, minced
2 tbsp fresh parsley, chopped or 2 tsp dried parsley
1 tsp dried oregano
1/2 tsp dried basil or 1 tbsp fresh basil, chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes, optional
1 tbsp olive oil
1 tbsp olive oil for the sauce
1 small onion (about 1/2 cup), finely chopped
3 cloves garlic, minced
1 can (28 oz / 800 g) crushed tomatoes
1 tsp sugar, optional
1 tsp dried oregano for the sauce
Salt and black pepper to taste
Fresh basil leaves for garnish, optional

Directions

Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment or lightly oil it so the meatballs dont stick.
Make a quick panade by mixing the milk and breadcrumbs in a small bowl, let sit 1 minute. In a larger bowl combine 1 lb ground chicken, the egg, the breadcrumb mixture, 1/4 cup grated Parmesan, 2 cloves minced garlic, 2 tbsp chopped parsley (or 2 tsp dried), 1 tsp dried oregano, 1/2 tsp dried basil or 1 tbsp chopped fresh basil, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if you want heat. Mix gently with your hands til just combined, dont overwork it or the meatballs get dense.
Wet your hands and form the mixture into even meatballs about 1 1/2 inch wide (roughly 18-20 meatballs depending on size). Place them on the prepared sheet as you go.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown the meatballs a minute or two per side just to get color, they dont need to be cooked through. Transfer browned meatballs back to the baking sheet.
Bake the meatballs 12-15 minutes or until an instant-read thermometer reads about 160-165 F in the center. Let them rest a few minutes so juices redistribute.
Meanwhile make the sauce: heat the other 1 tbsp olive oil in a saucepan over medium heat. Add the finely chopped small onion and sauté until soft and translucent, about 4-5 minutes. Add 3 cloves minced garlic and cook 30 seconds until fragrant.
Stir in the 28 oz can crushed tomatoes, 1 tsp sugar if the tomatoes are very acidic, 1 tsp dried oregano for the sauce, and salt and black pepper to taste. Bring to a low simmer and cook 8-10 minutes to slightly thicken.
Add the baked meatballs into the simmering sauce, spoon sauce over them, cover and simmer gently 8-10 minutes so they finish cooking and soak up flavor. Check one to make sure it reaches 165 F.
Serve hot with extra grated Parmesan and fresh basil leaves for garnish, over pasta, polenta or in a sandwich. Tip: if you want crispier edges bake on a wire rack set over the sheet, or broil 1-2 minutes at the end but watch closely.
Leftovers: cool then refrigerate up to 3-4 days or freeze in sauce up to 3 months. Reheat slowly in a covered pan so they stay moist, dont blast them in the microwave or they dry out.

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.