If you’re looking for a flavorful, simple, and super satisfying dish, my Baked Chicken Meatballs Recipe is going to be your new best friend in the kitchen. I love this recipe because it’s quick to whip up, uses straightforward ingredients, and turns out tender, juicy meatballs that everyone in my family absolutely adores. Whether you’re serving them for a cozy family dinner or prepping meals ahead, these chicken meatballs deliver comfort and taste in every bite.

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Why You’ll Love This Recipe

Quick and Easy: It takes just 10 minutes to prep and under 30 minutes total to get these juicy meatballs from your kitchen to the table.
Healthy and Lean: Using ground chicken keeps the recipe lighter without sacrificing flavor or texture.
Versatile for Any Meal: These meatballs are perfect on their own, with sauce, or mixed into pasta or salads.
Meal Prep Friendly: They store and freeze beautifully, making busy weeknights a breeze.

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

All the ingredients in this Baked Chicken Meatballs Recipe work so well together to create juicy, flavorful bites. Some key pantry staples like panko breadcrumbs and Parmesan bring texture and richness, while spices keep it simple yet savory. Plus, I often recommend grabbing good quality ground chicken for the best results.

Ground chicken or turkey: I prefer ground chicken for its tenderness but turkey works just as well.
Egg: Acts as a binder to keep everything together perfectly.
Panko breadcrumbs: These add a fantastic light texture, so your meatballs don’t get dense or heavy.
Grated Parmesan: This ingredient is my secret for adding depth and that irresistible savory punch.
Olive oil: Optional, but it makes the meatballs extra moist and delicious.
Garlic powder: A simple seasoning that goes a long way for flavor.
Onion powder: Enhances the meatballs with subtle sweetness and aroma.
Salt and black pepper: Essential seasonings to bring it all together.
Additional seasonings (optional): Feel free to add herbs like parsley or a pinch of red pepper flakes for a bit of a kick.

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 playing around with this Baked Chicken Meatballs Recipe depending on what I have on hand or my mood. It’s so easy to make it your own, and honestly, the family always welcomes my little tweaks!

Herb Lover’s Variation: I add fresh chopped basil and parsley to the mix for a bright, fresh flavor that’s perfect in spring and summer.
Spicy Kick: Sometimes I toss in crushed red pepper flakes or a bit of cayenne to give the meatballs a fun heat that my husband totally loves.
Cheesy Upgrade: For an extra indulgence, mixing in shredded mozzarella inside the meatballs creates melty cheesy surprises inside each bite.
Gluten-Free: Swap out the panko breadcrumbs for gluten-free breadcrumbs or crushed almonds to keep it allergy-friendly.

How to Make Baked Chicken Meatballs Recipe

Step 1: Gather and Mix Your Ingredients

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with foil and cooking spray—this keeps cleanup super easy, which I always appreciate after a busy day. In a large bowl, combine your ground chicken, egg, panko breadcrumbs, grated Parmesan, olive oil (if using), garlic powder, onion powder, salt, and pepper. Using your hands (my favorite tool for mixing!) gives you the best control and helps everything blend evenly without overworking the meat. Be gentle; this keeps your meatballs tender instead of tough.

Step 2: Shape Your Meatballs

Once your mixture is combined, use a tablespoon or a cookie scoop to portion out the meat. Roll into small balls about 1 to 1.5 inches in diameter—that size is perfect for snacking or adding to dishes. I usually end up with around 25-30 meatballs. Be consistent with the size so they cook evenly. Lay them spaced out on the prepared baking sheet; this prevents sticking and helps them brown nicely.

Step 3: Bake to Perfection

Pop the baking sheet into the oven and bake for 25-30 minutes. Keep an eye on them towards the end—you’re looking for nicely browned edges and an internal temperature of 165°F (74°C). I discovered this trick after a few tries to ensure they’re juicy and safe without drying out. No turning needed, which keeps things simple. When done, pull them out and let them rest a couple of minutes—you’ll notice the flavor really sets during this short rest.

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Pro Tips for Making Baked Chicken Meatballs Recipe

Don’t Overmix: I used to squeeze and mix too aggressively, which made my meatballs dense—light hands make all the difference.
Use Panko Breadcrumbs: The airy texture of panko keeps meatballs nice and tender compared to regular breadcrumbs.
Add Olive Oil: Even a little bit adds moisture and richness, especially important with lean ground chicken.
Check Doneness With a Thermometer: Avoid guesswork and dryness by baking until 165°F; it’s safe and juicy every time.

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 love sprinkling fresh chopped parsley or basil over the meatballs right before serving—it adds a fresh color pop and an herbaceous note that brightens the dish. A little grated Parmesan on top never hurts either, especially if you’re serving with a side of marinara.

Side Dishes

Hands down, I often pair these baked chicken meatballs with spaghetti and marinara sauce for a classic combo. But they’re just as great alongside roasted veggies, creamy polenta, or even tossed into a green salad for a protein boost. My family goes crazy for meatball subs too—just pile them in a toasted bun with melted cheese!

Creative Ways to Present

For special occasions, I’ve served these meatballs on skewers as appetizers, drizzled with a bright lemon-garlic yogurt sauce. It makes for a fun finger food that’s elegant but still casual. You could also lay them out as a party meatball platter with a few sauce options, veggies, and fresh bread for grazing.

Make Ahead and Storage

Storing Leftovers

I keep leftover meatballs in an airtight container in the fridge for up to 4 days. They’re great reheated for quick lunches or thrown into wraps for a speedy meal. I like to place paper towels between layers to catch any moisture and keep them fresh longer.

Freezing

Freezing baked chicken meatballs is a game-changer for busy weeks! I lay them on a baking sheet single layer to freeze solid before transferring to a zip-top bag. This prevents clumping so I can grab just what I need later. They stay good for up to 3 months in the freezer.

Reheating

To reheat, I usually pop them in a 350°F oven for about 10-12 minutes to keep the exterior crisp and interior tender. Microwave works in a pinch but can make them a bit softer. If frozen, thaw overnight in the fridge before reheating for best results.

FAQs

Can I use ground turkey instead of chicken for this Baked Chicken Meatballs Recipe?

Absolutely! Ground turkey is a great substitute and will work just as well. The texture and cooking time remain similar, so follow the same instructions. Just make sure the turkey is lean or add a small bit of olive oil for moisture.
How can I make these meatballs gluten-free?

Simply swap the panko breadcrumbs for a gluten-free alternative like almond flour, crushed gluten-free crackers, or gluten-free breadcrumbs. This keeps the texture light without compromising flavor.
Can I make these meatballs ahead of time?

Yes! You can prepare and bake the meatballs in advance, store them in the fridge for a few days, or freeze them as described above. They reheat well, making meal prep seamless.
What’s the best way to know when the meatballs are cooked through?

Using a meat thermometer, check for an internal temperature of 165°F (74°C). This guarantees the meatballs are safe to eat and remain juicy.

Final Thoughts

This Baked Chicken Meatballs Recipe holds a special spot in my heart because it’s so dependable and delicious every single time. It’s the kind of recipe I reach for when I want a meal that’s both wholesome and crowd-pleasing without fuss. I can’t recommend it enough if you’re looking for a tasty, easy, and versatile dish that fits perfectly into any weeknight or meal prep routine—you’re going to love it just like I do!