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This Baked Chicken Meatball recipe is everything you’d want in a meal: simple to make, delicious, and family-approved.
Chicken Meatballs with Italian Seasoning
These baked chicken meatballs are on repeat at my house. Rolling them is a 10-minute (kid-approved) task, and the oven does all the work.
They’re a lighter spin on the classic recipe without going completely meatless meatballs on the fam. Plus, they go with everything from pasta to in sub rolls, to as is with marinara on the side.
Ingredients
Ground chicken is the base of this recipe. Then, simply add breadcrumbs, Parmesan cheese, an egg, and seasonings to bring these delicious meatballs to life.
How to Make Chicken Meatballs
Easy peasy! Combine the ingredients in a bowl and create golf-size balls with your hands. Bake them at 400F on a lined baking sheet. After 20 to 25 minutes in the oven, they are ready to serve!
Tips for Rolling Meatballs
These two quick tips will make the process a lot easier and your chicken meatballs will turn out amazing:
Keep them from sticking
If the chicken sticks to your hands when you roll it, wet them with water or oil.
Same size
I use about 2 tablespoons of mixture per meatball. You can make them a little bit larger or smaller, but keep them all the same size for even cooking.
How to Use Them
Enjoy these chicken meatballs with spaghetti, over a bed of rice, or make a classic meatball sub. Of course, these are also delicious with marinara sauce or as a protein addition to your favorite salads. So good!
Baked Chicken Meatballs (Simple Recipe)
Ingredients
- 1 pound ground chicken
- ½ cup bread crumbs
- 1 large egg, beaten
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ⅓ cup grated Parmesan cheese
Instructions
Prep:
- Preheat the oven to 400F with the oven rack in the middle position. Line a baking sheet with parchment paper.
Make the meatballs:
- In a large bowl, mix the ground chicken with breadcrumbs, egg, seasonings, and Parmesan cheese.
- Use your hands to roll the mixture into golf-sized balls (about 2 tablespoons per meatball). If the mixture feels sticky in your hands, wet them with water or oil. Place each rolled meatball on the prepared baking sheet, making sure there's room between each meatball.
Bake them:
- Bake the meatballs for 20 to 25 minutes, until the tops look golden brown and the middles are cooked through. To test if they're done, remove a meatball from the baking sheet and out of the oven, the internal temperature should read 165F.
Serve:
- Serve these meatballs with pasta, in subs, with marinara sauce, or on their own.
Storage:
- Refrigerate leftover cooked meatballs for up to 3 days or freeze them for up to 3 months.
- Unbaked meatballs can be frozen, in a lined tray for 1-hour, then transfer them to a zip bag. Bake as directed.
Patty says
My kids LOVED these meatballs! I double the batch so we can have leftovers for them to have another day