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Baked chicken meatballs are my little weeknight lifesavers. They’re leaner than the beef variety but just as satisfying, especially when you get that golden, slightly crisp exterior fresh out of the oven. To make my chicken meatballs I mix in some breadcrumbs, a handful of Parmesan for that salty kick, and a blend of spices like oregano and paprika that make these meatballs anything but bland. Once they hit the oven, coated with a spritz of avocado oil, they bake up in no time. Serve them with your favorite marinara sauce!
Table of Contents
- Recipe at a glance
- Ingredients to Make Chicken Meatballs
- Popular Substitutions & Additions
- How to Make Chicken Meatballs in the Oven
- Tips for Making the Best Baked Chicken Meatballs
- What to Serve With Chicken Meatballs
- How to Store & Reheat Chicken Meatballs
- Frequently asked questions
- More Meatball Recipes:
- Baked Chicken Meatballs Recipe
- Original Stovetop Method with Marinara Sauce
Making these chicken meatballs is pretty easy. You just mix everything together, roll them up, and before you know it, they’re baking in the oven. It’s one of those tasks that lets you zone out a bit, which is nice after a long day. They come out looking great without too much effort, and when you toss them with marinara, it’s like you’ve made something way fancier than the effort you put in. It’s my go-to when I want something tasty but don’t want to make a big deal out of dinner. Plus, everyone seems to like them, which is always a win in my book.
OH MY GOSH!! Best meatballs ever!! We will definitely be having these more often! Thank you!!
–Mary Smith
Recipe at a glance
Cuisine Inspiration: Italian
Primary Cooking Method: Stovetop
Dietary Info: Low-carb and Gluten-Free (with gluten-free breadcrumbs)
Key Flavor: Meaty, savory and garlicky
Skill Level: Easy
Summary
- Simple Ingredients, Big Flavor: This chicken meatball recipe proves that you don’t need a long list of complicated ingredients to create a flavorful meal. Simple pantry staples come together to create a dish that’s bursting with classic Italian flavors!
- Perfect for Meal Prep: These chicken meatballs are not just delicious – they’re also incredibly convenient. Make a batch at the start of the week and enjoy them in various meals, from spaghetti dinners to meatball subs!
- Kid-Friendly Favorite: Struggling to get the little ones to try new foods? These meatballs are a surefire hit with kids. Their familiar shape and not-overpowering taste make them a mealtime winner for all ages.
- Quick Weeknight Solution: If you’re short on time, these chicken meatballs come together quickly. Dinner will be served in less than 35 minutes!
Ingredients to Make Chicken Meatballs
- Ground Chicken: You can find ground chicken in the meat section at your local grocery store.
- Herbs & Garlic: Garlic, oregano, and dried parsley come together to infuse these easy baked chicken meatballs with classic Italian flavors.
- Paprika: Provides a slight sweetness and color.
- Parmesan Cheese: This is my secret! It’s a wonderful addition, especially for those who love Chicken Parmesan, like me. It adds a savory, salty flavor and also helps bind the meatballs.
- Breadcrumbs: Crucial for the meatballs’ texture. Gluten-free breadcrumbs are a great alternative for those avoiding gluten.
- Egg: The primary binder that holds the meatballs together.
- Olive Oil: Ideal for cooking the meatballs, but you can use any neutral oil you have on hand.
- Salt and Pepper: Essential for seasoning. Adjust according to your taste.
Popular Substitutions & Additions
- Switch up the protein. If ground chicken isn’t your thing or you’re just looking for a change, ground turkey, or beef make fantastic alternatives.
- Go dairy-free. For those avoiding dairy, swap the Parmesan cheese with nutritional yeast. It offers a similar cheesy flavor with the added benefit of being plant-based.
- Swap Breadcrumbs for Oats or Almond Flour: If you’re out of breadcrumbs or looking for a gluten-free option, ground oats or almond flour can work well to bind the meatballs together.
- Use Different Cheeses: Parmesan is classic, but feel free to experiment with other hard cheeses like Pecorino Romano for a sharper taste or even a bit of shredded mozzarella for a gooier texture.
- Spice Variations: The recipe calls for oregano and paprika, but don’t be afraid to mix in other spices like Italian seasoning, a pinch of red pepper flakes for heat, or even some smoked paprika for a different smoky note.
- Add Veggies: Finely chopped spinach, mushrooms, or zucchini can add some extra nutrition and moisture to your meatballs without overpowering the taste.
How to Make Chicken Meatballs in the Oven
Baking meatballs in the oven is hands down my favorite way to cook them! No greasy messy all over my stove top and while they bake I have time to make sides or pasta to go along with them.
Make the Meatballs
- In a large bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, egg, garlic, oregano, parsley, paprika, salt and pepper.
- Using wet hands (with either water or olive oil), combine everything until the mixture is well blended.
Bake the Meatballs
- Scoop the chicken mixture using a cookie scoope then roll into a ball and place on the prepared baking sheet. Repeat with the remaining mixture.
- Spray with cooking spray, and bake flipping halfway through.
Tips for Making the Best Baked Chicken Meatballs
- If you can’t find ground chicken, you can make it using a food processor. Simply place the chicken breast or chicken thighs in the food processor until it’s ground. Then add the remaining ingredients to the food processor and pulse lightly just to combine.
- Use your hands to combine the chicken mixture. It’s tempting to use a spoon, but your hands will mix the ingredients much more efficiently without over-mixing the ingredients.
- Use wet hands (with water or oil) to form the mixture into meatballs. This makes it much easier to handle the mixture without your hands becoming a sticky mess!
- Sear the chicken meatballs on a pan with olive oil before adding the marinara. This step is not always common in this type of recipe. However I prefer it because it adds so much more flavor to the chicken, as opposed to simply simmering them in the marinara.
What to Serve With Chicken Meatballs
Sauces to Serve With Chicken Meatballs
How to Store & Reheat Chicken Meatballs
After cooling to room temperature, store the chicken meatballs in an airtight container in the refrigerator. You can keep the sauce in the same container or separately.
How Long Will Chicken Meatballs Last in the Fridge?
Chicken meatballs leftovers will last about 3-4 days in the fridge.
Can I Freeze Chicken Meatballs?
You can! To freeze them before cooking, lay the formed balls on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. They can be frozen for up to 2 months. Thaw in the fridge overnight and cook per instructions.
To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. They can also be frozen for up to 2 months. To reheat, thaw in the fridge overnight and re-warm for a few minutes with the marinara sauce on the skillet when ready to eat.
Frequently asked questions
Make sure your mixture isn’t too wet and that you’ve mixed it enough so that the ingredients are well combined. Refrigerating the meatballs for about 30 minutes before cooking can also help them hold their shape better.
Yes, if you prefer to cook meatballs on the stove top you can. In fact, that’s how this recipe started and you will find full instructions in the notes section of the recipe card for cooking them on the stove top.
The meatballs are done when they are no longer pink in the middle. The safest way to check is by using a meat thermometer, they should reach an internal temperature of 165°F.
I’m all in for these juicy, tender and flavorful baked chicken meatballs! It’s a great way to switch up pasta night by serving it with something that’s high in protein and satiating. It also makes for a beautiful presentation when garnished with fresh herbs during a special family dinner. And the best part is that you don’t need any fancy ingredients or equipment to make them!
More Meatball Recipes:
- Spaghetti and Meatballs
- Vegan Meatballs
- Cheese Stuffed Meatballs
- Air Fryer Meatballs
- Greek Meatballs
- Beef Kafta
If you try this feel good Baked Chicken Meatballs recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This chicken meatballs recipe was originally published on December 23, 2019. The recipe has been updated to focus jut on the meatballs and baking them instead of cooking on the stove with marinara. If you liked the originally recipe, you can find it in the recipe card! This post has also been updated with new photography and step by step collages to better help make the recipe.
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Baked Chicken Meatballs
Video
Ingredients
- 1 pound ground chicken
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves minced
- ½ teaspoon oregano
- ½ teaspoon dried parsley
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Avocado oil cooking spray
- Marinara sauce for serving
Instructions
- Preheat the oven to 400ºF. Line a small baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, egg, garlic, oregano, parsley, paprika, salt and pepper.
- Using wet hands (with either water or olive oil), combine everything until the mixture is well blended.
- Using a medium spring-loaded cookie scoop, scoop about 2 tablespoons of the chicken mixture, roll into a ball and place on the prepared baking sheet. Repeat with the remaining mixture and it should yield about 15 meatballs.
- Spray with cooking spray, and bake in the preheated oven for 15 minutes, flipping halfway through. Enjoy with marinara, if desired.
Notes
- To freeze them prior to cooking, lay the the formed balls on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
- To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. To re-heat, thaw in the fridge overnight and re-warm for a few minutes on a skillet, in the oven, or air frying.
- Instead of ground chicken, you can use ground turkey, ground beef or sausage.
- Swap the breadcrumbs with panko breadcrumbs or almond flour for a lower-carb option.
Original Stovetop Method with Marinara Sauce
Instructions
- In a large bowl, combine the ground chicken, grated Parmesan cheese, breadcrumbs, egg, garlic, oregano, parsley, paprika, salt and pepper.
- Using wet hands (with either water or olive oil), combine everything until the mixture is well blended. Form the mixture into small 1-2 inch meatballs. It will yield about 12-15 balls.
- Heat the olive oil in a large non-stick skillet over medium heat. Transfer the meatballs to the pan and cook for 2-3 minutes per side, until they get lightly browned, but not fully cooked
- Pour the marinara sauce over the chicken meatballs, reduce the heat to low, and simmer uncovered for 12-15 minutes, turning the meatballs around once.
- Toss in cooked spaghetti and serve with fresh basil, if desired.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I made these meatballs today and I must say they are very, very, good. The only change to my recipe is that the only breadcrumbs I had were Italian seasoned ones.
I made a double batch so I could put some in the freezer for future use. I love the recipe and will be making them again.
OH MY GOSH!! Best meatballs ever!! We will definitely be having these more often! Thank you!!
Thank you so much! I love that!
I found this recipe a couple years ago and absolutely love it! It is easy to make and put over some pasta.
Yay!! It really is!
I made these exactly as indicated in the recipe with the exception of another 1/2jar of marinara sauce. They were perfect! We had them with spaghettini the first time and then as meatball subs (with toasted buns, Parmesan and mozzarella) the next day. So good! I wouldn’t chance a thing.
Thank you! So many great ways to enjoy it!
Would these do well as an appetizer in a crockpot with marinara sauce? How long could they simmer on low in the crockpot?
That sounds like such a fun idea! I have yet to try it though.
I enjoyed this recipe. My first voyage into cooking with ground chicken and will definitely do it again. I prefer a bit of spice and I accidentally left tge garlic out of the meatballs, but added red pepper flakes, sautéed onions and a couple sliced jalapenos. I added all the garlic to the sauce and made Ronzoni Veggie noodles. It was a hit with us and the kids. Definitely a keeper recipe. Thank you!
Yay!! There are so many ways to personalize this recipe. So glad you enjoyed it!
What measurement of breadcrumbs do you use for this recipe?
¼ cup of breadcrumbs!
We tried this last week and they came out so juicy. Thnks for the recipe.