Baked Chicken Meatballs

5 from 64 votes

This Baked Chicken Meatballs recipe is juicy, tender, and full of garlicky flavor - a delicious addition to pasta and sides for a rounded dinner!

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 264kcal

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.

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

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.