Easy Baked Chicken Meatballs

Easy Baked Chicken Meatballs are juicy, tender, and packed with flavor—perfect for quick dinners, meal prep, or healthy snacks. Made with lean ground chicken and a few simple seasonings, these meatballs bake up golden and delicious with minimal effort. I love making a big batch to serve with pasta, toss into grain bowls, or enjoy on their own with dipping sauce.

Why You’ll Love This Recipe

I love this recipe because it’s fast, flexible, and healthier than traditional fried meatballs. Baking keeps things simple and less messy, while still giving me meatballs that are moist and full of flavor. They freeze well, reheat beautifully, and work with just about any sauce or meal. Whether I’m feeding a crowd or prepping lunches for the week, this recipe always comes through.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground chicken

• Breadcrumbs (plain or seasoned)

• Egg

• Garlic (minced)

• Onion (grated or finely chopped)

• Parmesan cheese (optional, for extra flavor)

• Fresh parsley or dried Italian seasoning

• Salt

• Black pepper

• Olive oil or cooking spray (for baking)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.

2. In a large bowl, I combine the ground chicken, breadcrumbs, egg, garlic, onion, Parmesan, herbs, salt, and pepper.

3. I mix everything gently with clean hands or a spoon until just combined—being careful not to overmix.

4. I use a cookie scoop or spoon to portion the mixture into 1½-inch meatballs and place them on the prepared baking sheet.

5. I lightly brush or spray the tops with olive oil for better browning.

6. I bake for 18–20 minutes, or until the meatballs are golden and cooked through (internal temp 165°F/74°C).

7. I let them rest for a couple of minutes before serving.

Servings and timing

This recipe makes about 20 meatballs, serving 4 to 6 people depending on how they’re used. It takes about 10 minutes to prep and 20 minutes to bake—ready in 30 minutes total.

Variations

• I add chopped spinach or shredded zucchini for extra veggies.

• I swap in ground turkey for a similar, slightly richer version.

• I use different seasonings like smoked paprika, cumin, or curry powder for a flavor twist.

• I toss them in buffalo sauce, teriyaki glaze, or marinara depending on what I’m craving.

• I make mini meatballs for appetizers or party trays.

Storage/reheating

I store leftover meatballs in an airtight container in the fridge for up to 4 days. To reheat, I warm them in the microwave, oven, or in a pan with a splash of water or sauce. They also freeze well—I cool them completely, freeze on a baking sheet, then transfer to a freezer bag for up to 2 months. I reheat from frozen or thaw overnight in the fridge.

FAQs

Can I make these meatballs ahead of time?

Yes. I prep the mixture, shape the meatballs, and store them covered in the fridge for up to 1 day before baking.

How do I keep chicken meatballs moist?

I grate the onion so it releases moisture, and I don’t overmix the meat. Baking also helps lock in the juices without drying them out.

Are these meatballs gluten-free?

They can be! I use gluten-free breadcrumbs and double-check any seasonings. Everything else is naturally gluten-free.

Can I use an air fryer?

Yes. I air fry them at 375°F for 10–12 minutes, shaking halfway through, until cooked through and browned.

What sauces go well with chicken meatballs?

I love pairing them with marinara, BBQ, honey garlic, buffalo, or even tzatziki for a Mediterranean twist.

Conclusion

Easy Baked Chicken Meatballs are a simple, delicious solution for fast dinners, party platters, or healthy meal prep. I love how adaptable they are—you can pair them with just about anything or enjoy them on their own. With just one bowl and one pan, this recipe proves that homemade meatballs can be both easy and incredibly flavorful.

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