If you’re looking for a simple, versatile recipe that works for weeknight dinners, meal prep, or even as a party appetizer, these baked chicken meatballs are a winner. They’re juicy, tender, full of flavor, and made with just a handful of pantry staples.
I love this recipe because it’s so forgiving; you can swap chicken for turkey, add in your favorite spices, or keep them plain for a kid friendly option. Bake a batch, and you’ll have the perfect protein to toss into pasta, serve with rice, or tuck into wraps and salads.
Whether you’re cooking for family, planning your lunches ahead of time, or just craving something hearty and healthy, these meatballs will become one of your go to recipes.
Why You’ll Love These Chicken Meatballs
- Easy to make: Just mix, roll, and bake.
- Healthier choice: Made with lean ground chicken or turkey.
- Meal prep friendly: Freeze well and reheat perfectly.
- Versatile: Pair them with pasta, marinara, or even your favorite dipping sauce.
Ingredients You’ll Need
- 1 pound ground chicken or turkey; both work great here.
- 1 egg; helps bind everything together.
- 1/2 cup panko breadcrumbs; for light, airy texture.
- 1/2 cup grated Parmesan; adds richness and savory flavor.
- 2 tablespoons olive oil (optional); keeps the meatballs extra moist.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Black pepper to taste
- Optional seasonings; Italian herbs, paprika, or crushed red pepper if you like a little heat.
Step by Step Instructions
1Preheat the oven to 400°F. Line a baking sheet with foil and lightly coat with cooking spray for easy cleanup.
2Mix the meatball mixture: In a large bowl, combine ground chicken, egg, breadcrumbs, Parmesan, olive oil (if using), garlic powder, onion powder, salt, and pepper. Stir until just combined—don’t overmix.
3Shape the meatballs: Roll the mixture into about 30 small meatballs and arrange them evenly on the prepared baking sheet.
4Bake: Place in the oven and bake for 25–30 minutes, or until cooked through and golden brown on the outside.
5Serve and enjoy: Pair them with pasta, toss in your favorite sauce, or enjoy them as a snack with dipping sauce.
Tips and Variations
- Make them cheesy: Add shredded mozzarella or cheddar inside for a gooey surprise.
- Spice it up: Mix in a pinch of cayenne or red pepper flakes.
- Meal prep: Store cooked meatballs in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
These baked chicken meatballs are proof that sometimes the simplest recipes are the best. They’re quick, wholesome, and flexible enough to fit into just about any meal. Keep this recipe in your back pocket; you’ll find yourself making it over and over again!
Baked Chicken Meatballs
Ingredients
- 1 pound ground chicken or turkey
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil optional, for moisture
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Black pepper to taste
- Optional: extra seasonings like Italian herbs paprika, or red pepper flakes
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and lightly coat with cooking spray.
- In a large bowl, combine ground chicken, egg, breadcrumbs, Parmesan, olive oil (if using), garlic powder, onion powder, salt, and pepper. Mix gently until just combined; do not overmix.
- Roll the mixture into about 30 small meatballs and arrange them evenly on the prepared baking sheet.
- Bake in the preheated oven for 25–30 minutes, or until cooked through and golden brown.
- Serve immediately with pasta, salad, or your favorite dipping sauce. Enjoy!
Notes
- To freeze: Let meatballs cool completely, then store in an airtight container or freezer bag for up to 3 months.
- For extra flavor, toss meatballs in marinara or barbecue sauce before serving.
- Make them cheesy: Add a cube of mozzarella inside each meatball for a melty center.
