Baked Chicken Meatballs

These juicy Baked Chicken Meatballs have a myriad of serving options! You can enjoy them with spaghetti or pasta, on subs or as an appetizer with your favorite sauces for dipping.

What You’ll Love About These Baked Chicken Meatballs

Chicken meatballs are a lighter option than classic beef or sausage meatballs. They have a tender texture and the perfectly simple seasonings amp up the flavor. They can be made in advance and frozen until serving for a fantastic time saver. They’re easy, juicy and tender, you may want to make a double batch!

Ingredients to Make Baked Chicken Meatballs

Meatballs have so many serving options and the flavor variations are endless. I can’t remember the last party or holiday gathering that I hosted, that I didn’t include meatballs on the menu. They’re a hearty and filling appetizer and can easily be picked-up with colorful pics for serving or you can easily transform them into an entree. Ingredients you’ll need to make easy Baked Chicken Meatballs: (Scroll down for the full printable recipe card.)

Chicken – Two pounds of ground chicken forms the base of the meatballs.
Breadcrumbs – Panko breadcrumbs add bulk and and flavor.
Onion – Finely diced sweet onion or white onion amps up the flavor.
Cheese – Finely grated Parmesan cheese adds a salty cheese flavor.
Milk and Olive Oil – Whole milk and olive oil both add moisture.
Whole Eggs – Large eggs bind the meatball mixture and helps it hold together.
Seasonings – Dry Italian seasoning, seasoned salt, onion powder and black pepper.
Garlic – Minced garlic expands the flavor profile and complements the onion.
Herb – Italian parsley for color and freshness.

How to Make the BEST Baked Chicken Meatballs Recipe

Heat Oven and Prepare the Sheet Pan: Preheat oven to 400°F. Spray a rimmed baking sheet or broiler pan with cooking spray. This will prevent the meatballs from sticking.
Make the Meatball Mixture: Mix together ground chicken, panko breadcrumbs, onion, Parmesan cheese, milk, eggs, oil, fresh parsley, garlic, Italian seasoning, seasoned salt and black pepper until fully combined.
Shape the Chicken Mixture into Balls: Use a small scoop or meatball scoop to form into 1-inch balls.
Arrange on Pan: Place onto prepared pan at least 1-inch apart. If baking in batches, chill the chicken mixture between batches.
Oven: Bake per the recipe until lightly golden brown and cooked through.
Enjoy: Serve garnished with parsley along with pasta, on hoagie rolls or as an appetizer with warm pasta sauce or tomato sauce for dipping.

Tips for Making Easy Chicken Meatballs

Kitchen Equipment You’ll Need: Two rimmed sheet pans, large bowl or medium bowl, measuring cups and spoons, cheese grater, meatball scoop or small ice cream scoop, sharp knife and chopping board.
Make-Ahead Tip: You can make the meatball mixture one day in advance and store it in an airtight container chilled in the fridge then form into meatballs just before baking.
Check Internal Temperature: For supremely tender chicken meatballs check them with an instant-read thermometer looking for 160°F. They will continue to cook very slightly when removed from the oven.
Sauce Options: You can dip these meatballs in classic Italian sauces like marinara or pizza sauce. You can also give them a Greek twist serving them with tzatziki sauce for dipping or drizzled with lemon-butter for a fresh flavorful dish.

Recipe Variations

Protein: You can use ground turkey, ground pork sausage, ground beef or Italian sausage.
Herbs: You could toss in additional fresh herbs such as rosemary, chives or thyme.
Cheese: You can bake the meatballs and then drizzle them with marinara sauce and top with shredded mozzarella cheese (melt under the broiler!) for a quick and easy topping for pasta or zucchini noodles, if you’re watching your carbs.
Spice: If you’d like to add spice to the meatballs, add 1 teaspoon of crushed red pepper flakes to the meatball mixture. You can adapt the amount to your taste.
Bread Crumbs: You could use dry Italian bread crumbs in place of panko or Italian seasoned panko breadcrumbs. You could also use gluten-free breadcrumbs.

Storage and Leftovers

Leftovers: Store leftover Baked Chicken Meatballs in an airtight container chilled in the refrigerator for up to 3 days. Separate layers with parchment paper.
Reheating: Reheat gently in the microwave or in an air fryer. You can also reheat them in a nonstick skillet over medium heat or in a preheated 350°F oven on a sheet pan. Be careful not to overcook them or they can dry out.
Freeze Cooked Meatballs: You can fully prepare these meatballs in advance and pop them into the freezer for up to 3 months. Reheat them from frozen on a prepared sheet pan (sprayed with cooking spray) in a preheated 350°F oven just until heated through, about 15-20 minutes.

More Easy Chicken Recipes to Make

This Crockpot Shredded Chicken is perfect for meal prep and make ahead meals.
Serve-up a bowl of comfort with this homemade Chicken Stew.
Add a side of mashed potatoes to go with this Chicken Dressing Casserole.
Make crockpot barbecue chicken and enjoy Pulled Chicken sandwiches for dinner!
Chicken Parmesan Casserole is the best of both worlds.
Chicken Fried Chicken with bacon gravy is lip smacking good!
Crockpot Chicken Noodle Soup is good for the soul food.
My Southern Fried Chicken recipe is the only one you’ll ever need!
Chicken Orzo from Food Network.

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