Name: Baked Chicken Meatballs Recipe
Prep time: 10 min
Cook time: PT-490380H33M57S
Total time: PT-490380H33M57S
Cuisine: American
Ingredients: 1 pound ground chicken or turkey; 1 egg; 1/2 cup panko breadcrumbs; 1/2 cup grated Parmesan; 2 tablespoons olive oil (optional – makes meatballs more moist and yummy); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; Black pepper to taste; Additional seasonings optional

If you’re looking for a go-to crowd-pleaser that’s easy, flavorful, and downright comforting, I’ve got just the thing for you. This Baked Chicken Meatballs Recipe is one of my absolute favorites — it’s perfect for weeknight dinners, meal prep, or even game day snacks. You’ll love how juicy and tender these meatballs turn out, and the best part? They bake right in the oven, so cleanup is a breeze. Stick around — I’m about to share everything you need to make this fan-freaking-tastic recipe!

❤️

Why You’ll Love This Recipe

Simple and Quick: You’ll have these meatballs ready in about 30 minutes from start to finish.
Versatile Flavor: Mild enough to pair with almost any sauce or seasoning but still packed with flavor.
Healthy and Protein-packed: Made with lean ground chicken, these are a lighter alternative that keeps you satisfied.
Perfect for Meal Prep: I love making a big batch for the week; they reheat beautifully without drying out.

The image shows many small round meatballs with a golden brown crust on top, sitting on a metal tray. The meatballs have a slight crust, making their tops shiny and textured in light and dark golden shades. In the background, there is a white bowl filled with thick orange sauce, and a wooden spoon dipped in it. The surface under the tray is white with a soft marble pattern, adding a clean look to the scene. The focus is on the meatballs in the front, with the bowl softly blurred behind them photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this recipe plays a key role in making these meatballs juicy and delicious. I always recommend using fresh-ground chicken or turkey for the best texture, and panko breadcrumbs really help keep them light and tender.

Ground chicken or turkey: Choose lean but not ultra-lean to keep the meatballs moist.
Egg: Acts as a binder so your meatballs don’t fall apart.
Panko breadcrumbs: Gives a wonderful light texture and prevents dryness better than regular breadcrumbs.
Grated Parmesan: Adds a subtle nutty flavor and saltiness that really enhances the meatballs.
Olive oil (optional): I like adding this for a little extra moisture and a rich flavor that makes the meatballs extra yummy.
Garlic powder: A gentle punch of garlic flavor that’s not overpowering.
Onion powder: Rounds out the seasoning with a subtle sweetness and depth.
Salt: Vital for bringing all those flavors together.
Black pepper: Adjust to your taste for just a bit of heat and bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love keeping things flexible with this Baked Chicken Meatballs Recipe. Feel free to tweak it based on what you have in your pantry or your family’s preferences — that’s part of the fun!

Add fresh herbs: I sometimes mix in chopped parsley or basil for a fresh burst and vibrant color — it really brightens the flavor.
Make it spicy: A pinch of red pepper flakes or a dash of hot sauce in the mix gives these meatballs a nice kick that my spice-loving family adores.
Dairy-free option: Skip the Parmesan and add nutritional yeast or more herbs to keep flavor without dairy.
Change the protein: Ground turkey works beautifully here, and if you’re feeling adventurous, lean ground pork adds richness.

How to Make Baked Chicken Meatballs Recipe

Step 1: Preheat & Prep Your Baking Sheet

First things first, get your oven warmed up to 400°F (200°C). I always line my baking sheet with foil and spritz it lightly with cooking spray — this prevents sticking and makes cleanup so much easier later on.

Step 2: Mix Everything Together Without Overworking

In a large bowl, combine the ground chicken, egg, panko breadcrumbs, Parmesan, olive oil (if using), garlic powder, onion powder, salt, and pepper. Use your hands or a spatula to mix just until combined — you don’t want to overwork the mixture or the meatballs could end up tough.

Step 3: Roll Into Small Meatballs

I aim for roughly 1-inch meatballs — about 30 in total from this recipe. Rolling them smaller helps them bake evenly and stay juicy. Try to keep them uniform in size, so no meatball is over- or undercooked.

Step 4: Bake and Enjoy!

Arrange the meatballs on your prepared baking sheet with a little space between each one. Pop them in the oven for 25-30 minutes. You’re looking for a beautiful golden-brown color on the outside and an internal temperature of 165°F (74°C) to make sure they’re cooked through. When they’re done, they’ll smell incredible, and you’ll be ready to dig in!

👨‍🍳

Pro Tips for Making Baked Chicken Meatballs Recipe

Don’t Skimp on Seasoning: I learned the hard way that bland meatballs aren’t fun—season generously for that perfect flavor pop.
Use Panko Breadcrumbs: They keep the texture light and help the meatballs stay juicy, unlike regular breadcrumbs which can make them dense.
Check Internal Temperature: Investing in a food thermometer ensures your meatballs are perfectly cooked every time—juicy but safe.
Avoid Overmixing: Mixing too much compresses the meat and results in tougher meatballs, so mix just enough to blend ingredients.

How to Serve Baked Chicken Meatballs Recipe

A close-up image shows a golden brown small round snack pierced by a fork above a white marbled surface. The snack is soft and fluffy inside, with a shiny, slightly crispy outer layer. More of these round snacks are spread out on the white marbled surface below, blurred out in the background. To the right, a white bowl filled with creamy orange dipping sauce is partly visible. The lighting gives a warm, inviting look to the scene. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often sprinkle freshly chopped parsley or basil on top just before serving — it adds a lovely pop of color and freshness. A sprinkle of extra Parmesan for cheesy fans is always a win in my book.

Side Dishes

These meatballs are fantastic alongside spaghetti with marinara, creamy mashed potatoes, or even roasted vegetables for a low-carb option. My family also loves them stuffed inside warm pita bread with tzatziki or your favorite sauce.

Creative Ways to Present

For parties or gatherings, I like to serve these on skewers with dipping sauces like honey mustard or a spicy aioli. They make for elegant finger food that’s also super easy to eat while mingling.

Make Ahead and Storage

Storing Leftovers

I usually store leftover meatballs in an airtight container in the fridge for up to 4 days. They remain juicy and flavorful, making them a perfect quick lunch or snack option whenever hunger strikes.

Freezing

One of my favorite tips: freeze cooked meatballs individually on a baking sheet, then transfer them to a zip-top bag. They reheat beautifully and are great for fast dinners or adding to soups and stews without any extra effort.

Reheating

To reheat, I prefer warming them gently in the oven at 350°F for about 10 minutes, which helps preserve their texture without drying them out. Microwave works in a pinch, but be careful not to overcook.

FAQs

Can I use ground turkey instead of chicken for this baked chicken meatballs recipe?

Absolutely! Ground turkey is a perfect substitute and makes these meatballs just as delicious. Just make sure to choose ground turkey that isn’t too lean to keep them moist, or add a little olive oil as in the original recipe.
How can I keep baked chicken meatballs from drying out?

The key is not to overbake and to include ingredients like panko breadcrumbs and a bit of olive oil which help retain moisture. Also, avoid overmixing the meat mixture since that can create a dense texture.
Can I make these baked chicken meatballs ahead of time?

Yes! These meatballs are perfect for meal prep. Make a big batch, store them in the fridge for up to 4 days, or freeze them for longer storage. They reheat well and keep their flavor and texture.
What sauces go best with baked chicken meatballs?

They’re super versatile. Classic marinara, honey mustard, barbecue sauce, or a creamy garlic aioli all pair wonderfully. You can even dress them up with pesto or tzatziki for a Mediterranean twist.

Final Thoughts

Honestly, this Baked Chicken Meatballs Recipe has become a staple in my kitchen because it’s reliable, delicious, and easy enough to whip up any day of the week. I remember the first time I made them, my family went crazy, asking for seconds and thirds — it was such a proud moment for me! Give this recipe a try, and I promise you’ll love having these meatballs in your dinner rotation as much as I do.