Baked chicken meatballs are an easy weeknight option that works for dinners, meal prep, and casual gatherings.
Made with simple pantry ingredients, they cook quickly in the oven and stay tender without frying.
These meatballs are lightly seasoned, easy to customize, and pair well with marinara or other dipping sauces.
Using ground chicken or turkey keeps them lighter, while parmesan and olive oil help maintain moisture and flavor.
If you enjoy this recipe, you may also like these meatball recipes: turkey meatballs for an easy family-friendly dinner, Buffalo chicken meatballs for a spicy twist, and slow cooker Hawaiian meatballs for a sweet hands off meal.
The best part…
- Made with simple ingredients that are easy to find. Nothing fancy.
- Baked instead of fried. No baby sitting.
- Works well for meal prep and freezing.
- Pairs easily with pasta, rice, or dipping sauces.
Ingredients
- Ground chicken: Lean protein that cooks evenly in the oven.
- Breadcrumbs: Help bind the mixture and keep the texture soft.
- Egg: Holds everything together.
- Parmesan cheese: Adds savory flavor and richness.
- Olive oil: Keeps the meatballs moist while baking.
- Garlic powder & onion powder: Add seasoning without overpowering.
- Salt & black pepper: Brings balance to the flavors.
- Italian seasoning: Adds a classic herb profile.
- Smoked paprika (optional): Adds mild warmth and color.
- Fresh parsley: Optional garnish.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make chicken meatballs.
Oven method:
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Add all ingredients to a large bowl.
Mix gently until just combined, avoid overmixing.
Scoop the mixture into 1½ tablespoon portions and roll into balls. You should get about 22 to 25 meatballs.
Place the meatballs evenly on the prepared baking sheet.
Bake for 23 to 25 minutes, until fully cooked and lightly golden.
Air fryer method:
Transfer the raw meatballs into the parchment paper lined air fryer basket.
Air fry at 400°F (200°C) for 12-14 mins or until internal temperature on a digital meat thermometer reads 165°F.
Substitutions & Variations
- Swap parmesan for pecorino romano.
- Use gluten-free breadcrumbs if needed.
- Add red pepper flakes for mild heat.
- Mix in finely chopped spinach or onion for added texture
Serve with
Turn these chicken meatballs into a full meal by pairing them with spaghetti aglio e olio or Cacio e pepe and marinara, plus a simple side salad.
For a different option, serve them over rice or quinoa with roasted vegetables.
They also work well in meatball subs with toasted rolls and melted mozzarella, or as an easy appetizer with dipping sauces like bang bang sauce or Dijonnaise and garlic bread on the side.
Storing and reheating leftovers
Refrigerator: Store cooked meatballs in an airtight container for up to 4 days.
Freezer: Freeze fully cooled meatballs for up to 2 months.
Reheating: microwave at 30 seconds intervals until warmed through. You can also reheat in marinara sauce for 10 to 15 minutes on the stovetop over medium for added flavor.
Helpful Tips
- Do not overmix the meat mixture, this keeps the meatballs tender.
- Use a cookie scoop for evenly sized meatballs.
- Line the baking sheet with parchment to prevent sticking and make cleanup easy.
FAQs
Yes, ground turkey works the same way and cooks in the same time frame.
They are done when fully cooked through and no longer pink in the center. An internal temperature of 165°F confirms doneness.
Yes, bake them ahead of time and store in the fridge or freezer until ready to use.
These baked chicken meatballs are simple, reliable, and easy to fit into busy schedules.
With minimal prep and flexible serving options, they work just as well for weeknight dinners as they do for meal prep or entertaining.
Add them to your rotation when you need something easy and flavorful.
Happy cooking!
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Baked chicken meatballs recipe
Equipment
Ingredients
- 1 pound ground chicken (or turkey)
- ¼ cup breadcrumbs
- 1 large egg
- ½ cup grated parmesan cheese
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon smoked paprika (optional but adds some color)
- Chopped fresh parsley (for garnish)
For serving:
- Marinara sauce or any favorite dipping sauce
Instructions
Oven method:
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Add all ingredients to a mixing bowl and gently stir until fully incorporated.
- Scoop and roll the mixture into 22 to 25 small meatballs, about 1½ tablespoons each.
- Arrange the meatballs evenly on the prepared baking sheet.
- Bake for 23 to 25 minutes, until cooked through and lightly golden.
Air fryer method
- Arrange meatballs in a single layer.
- Air fry at 400°F (200°C) for 12 to 14 mins flipping half way through.
- It's cooked when the internal temperature on a digital meat thermometer reads 165°F.
Notes
- Olive oil: Helps keep the meatballs moist, especially when using lean ground chicken or turkey.
- Salt: This recipe uses a lesser amount so it can take up the flavor or whatever you decide to serve it with. If you like a bolder seasoning, increase to 1 teaspoon.
- For extra flavor, reheat in marinara sauce for 10 to 15 minutes.
- Make-ahead friendly: These meatballs hold up well for meal prep and freeze nicely after baking.
Nutrition
