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These easy baked ground chicken meatballs are are tender, juicy, and packed with flavor from fresh garlic, Parmesan, and herbs. They bake in the oven in about 15 minutes and have 25 grams of protein per serving, making them an easy option for weeknight dinners or meal prep.
How I Keep Ground Chicken Meatballs Tender
Ground chicken is lean, which makes it a great protein option, but it also means meatballs can dry out quickly if the mixture doesn’t have enough moisture or they cook too long. A few small details make the biggest difference:
- Add a little extra moisture and fat. I use olive oil along with egg, breadcrumbs, and Parmesan to help the meatballs stay tender while still holding their shape.
- Mix and shape them gently. Stir just until the ingredients are combined, then form the meatballs without tightly packing the mixture. Overworking ground chicken can make the finished meatballs tougher.
- Keep the size consistent and don’t overbake. I make mine about the size of a rounded tablespoon, which gives me roughly 20 meatballs from one pound of chicken. At that size, they bake at 400°F in about 15 minutes and should reach an internal temperature of 165°F.
Serve them the traditional way with marinara sauce and your favorite pasta or vegetables. Or serve them as dippers alongside my Cottage Cheese Ranch Dressing or Buffalo Ranch Sauce.
Ingredient Notes
You only need a handful of ingredients for these ground chicken meatballs, but a few of them make a big difference in the final texture and flavor.
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Ground chicken: This recipe is made with 1 pound of ground chicken. Because ground chicken is naturally lean, the other ingredients in the mixture help keep the meatballs tender as they bake. Ground turkey can be substituted for the chicken. Keep in mind that the fat content can vary, so watch the meatballs closely and cook just until they reach 165°F.
- Olive oil: I add 1 tablespoon directly to the meatball mixture. That little bit of added fat helps keep the ground chicken from drying out in the oven. Avocado oil works just as well.
- Plain breadcrumbs: Breadcrumbs absorb some of the moisture in the mixture and help give the meatballs structure without making them dense. I use plain breadcrumbs so I can control the seasoning myself. For gluten free, switch the breadcrumbs out for almond flour (higher protein).
- Parmesan cheese: Freshly grated Parmesan adds savory flavor and also contributes a little extra moisture and richness to the meatballs. I prefer freshly grated over the shelf-stable powdered kind here.
- Garlic and fresh herbs: I use fresh garlic and finely chopped parsley for the most classic flavor. Microplaning the garlic helps it distribute evenly throughout the meatballs without leaving large pieces. If you don’t have fresh herbs, you can use 1 teaspoon of Italian seasoning instead.
How To Make Ground Chicken Meatballs
These ground chicken meatballs come together in one bowl, then bake at 400°F until tender and cooked through.
- Prep. Preheat oven to 400°F and line a baking sheet with parchment paper. Add all of the meatball ingredients to a large bowl and mix gently just until combined.
- Shape the meatballs. Scoop rounded tablespoon-sized portions of the chicken mixture onto the prepared baking sheet. Lightly roll each portion between your hands to shape it without packing the mixture too tightly.
- Bake. Bake for about 15 minutes, or until the meatballs are cooked through and the center of a meatball reaches 165°F on an instant-read thermometer.
- Serve. Enjoy them with your favorite sides or let them cool before portioning them for meal prep.
Jamie’s Tips
Tips for the Best Ground Chicken Meatballs
- Don’t overmix or overwork the chicken. Mix the ingredients just until combined, then shape the meatballs gently. Packing the mixture too tightly can make the meatballs dense instead of tender.
- Use a cookie scoop for even sizing. Keeping the meatballs roughly the same size helps them cook at the same rate. I use about a rounded tablespoon of mixture for each one.
- Finely chop the herbs and garlic. Smaller pieces distribute more evenly throughout the meatballs. I like to use a microplane for the garlic so you get garlic flavor in every bite without any large pieces.
- The mixture should hold together easily. The egg and breadcrumbs provide enough structure to bind the ground chicken while helping the meatballs stay tender. If the mixture feels very sticky, use a cookie scoop and lightly dampen or oil your hands before shaping.
- Use temperature, not color, to check for doneness. Ground chicken meatballs don’t always brown deeply in the oven. They’re ready when the center reaches 165°F on an instant-read thermometer.
Serving Suggestions
These meatballs are mild and savory enough to work with everything from pasta and marinara to simple meal-prep bowls. Here are some of my favorite ways to serve them:
- With pasta and marinara: Serve them over spaghetti or your favorite pasta with marinara and extra Parmesan.
- In meatball subs: Tuck them into toasted rolls with marinara and melted mozzarella or provolone.
- An easy protein with sides: Pair them with Caesar Salad, Broccoli and Feta, or Onion Soup Potatoes or an easy dinner.
- For meal prep: Portion five meatballs with rice, pasta, or roasted potatoes and your favorite vegetables for a full meal.
- In a casserole: use them in my Dump and Bake Meatball Casserole for an easy family dinner.
Storage and Reheating
Store leftover ground chicken meatballs in an airtight container in the refrigerator for up to 4 days.
To reheat, warm them in the microwave in short intervals or in a covered skillet over low heat until heated through.
For longer storage, let the cooked meatballs cool completely, then freeze them in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating, or reheat them straight from frozen with a little extra time.
More Homemade Meatballs
If you’ve made and loved these Ground Chicken Meatballs or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Easy Baked Ground Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 1 egg, whisked
- 1 tablespoon olive oil, or avocado oil
- 1/3 cup plain breadcrumbs
- 1/4 cup parmesan cheese, grated
- 3 cloves garlic, finely minced or microplaned
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon fresh parsley, basil or chives, finely minced
Instructions
- Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
- Add all of the meatball ingredients to a large bowl and mix well until combined.
- Drop rounded tablespoon sized balls of mixture onto the prepared baking sheet. Roll lightly in your hands to shape. This should make about 20 meatballs.
- Bake for ~15 minutes or until meatballs reach an internal temperature of 165 degrees F.
Notes
- Use a cookie scoop for even sizing. Keeping the meatballs about the same size helps them cook evenly.
- Handle the mixture gently. Mix just until combined and avoid packing the meatballs too tightly, which can make them dense or tough.
- Check for doneness with a thermometer. Ground chicken meatballs are fully cooked when the center reaches 165°F.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Love these! Super easy to make, I added them to some marinara sauce and served them with spaghetti squash 🙂