Baked Chicken Meatballs (Simple Recipe)

Servings: 4

Prep Time: 10

Cook Time: 20

Total Time: 30

A simple recipe for baked chicken meatballs that are perfect for pasta, subs, or dunked in marinara.

5 from 4 votes

Preheat the oven to 400F with the oven rack in the middle position. Line a baking sheet with parchment paper.

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 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 these meatballs with pasta, in subs, with marinara sauce, or on their own.

Refrigerate cooked meatballs in an airtight container for up to 3 days or freeze them for up to 3 months. Thaw overnight in the fridge or in the microwave on a reduced-power setting (defrost), then reheat until fully heated through.
To freeze unbaked meatballs, arrange them on a parchment-lined baking sheet and freeze them for about 1 hour, until firm. Then, transfer the meatballs to a freezer-safe bag for up to 3 months. Bake from frozen at 400°F, adding about 5 extra minutes to the total baking time, until the centers reach 165°F.