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Baked chicken meatballs on a plate with a side of marinara sauce.
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5 from 66 votes

Baked Chicken Meatballs

This Baked Chicken Meatballs recipe is juicy, tender, and full of garlicky flavor - a delicious addition to pasta and sides for a rounded dinner!
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 264kcal
Author Yumna Jawad

Ingredients

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.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: You can also freeze the chicken meatballs before or after cooking them.
  • 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.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • 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

Ingredients
1 pound ground chicken
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
1 large eggs
2 garlic cloves minced
½ teaspoon oregano
½ teaspoon dried parsley
¼ teaspoon paprika
Salt and pepper
2 tablespoons olive oil
1 jar (26-ounce) 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

Serving: 4meatballs | Calories: 264kcal | Carbohydrates: 12g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 585mg | Potassium: 666mg | Fiber: 1g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 0.5mg | Calcium: 102mg | Iron: 2mg