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These ground chicken meatballs are tender, flavorful, and surprisingly easy to make. The savory Parmesan adds the perfect touch and they bake in the oven in under 25 minutes. Perfect for a quick dinner or your weekly meal prep!
Easy Ground Chicken Meatballs You’ll Love
As a dietitian and busy mom, I rely on recipes that are quick, easy, and nutritious. I often find myself making these baked chicken meatballs because they are a healthier version of traditional meatballs that still taste satisfying.
With 25g of protein per serving, they make it easy to support your nutrition goals without sacrificing flavor. And the whole family will love them!
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.
Why you’ll love this recipe:
- Fresh flavor. A mix of Parmesan, fresh herbs, and simple spices gives these meatballs a rich, savory flavor.
- Fast. They bake in the oven and are ready in under 25 minutes, making them perfect for busy weeknights!
- Versatile. Serve them with spaghetti, in meatball subs, with vegetables, or use them for easy, high-protein meal prep throughout the week.
- Reliable. No dried out meatballs here! They turn out perfectly tender every time.
They’re simple, dependable, and one of those recipes you’ll find yourself making again and again.
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Ground chicken: Lean ground chicken is the healthy base for these meatballs.
- Egg: One egg helps to hold the meatballs together.
- Olive oil: Because the chicken is so lean olive oil adds healthy fats and keeps the meatballs moist.
- Breadcrumbs: Plain breadcrumbs are another binder to give these meatballs the perfect texture.
- Parmesan cheese: Freshly grated parmesan cheese adds classic Italian flavor and also helps to hold the meatballs together.
- Fresh garlic & herbs: Minced or microplaned garlic and finely chopped fresh herbs like parsley, fresh basil or chives brings the flavor of these meatballs to the next level. If you don’t have fresh herbs on hand swap in 1 teaspoon of Italian seasoning. You can also swap the fresh garlic for 1 teaspoon of garlic powder.
- Seasonings: Onion powder, paprika, salt and pepper layer in even more flavor.
Variation Ideas
- Baked turkey meatballs. Swap the chicken for ground turkey and you have an easy ground turkey meatball.
- Greek chicken meatballs. Use fresh parsley and add 2 tablespoons minced sun dried tomatoes. Swap the Parmesan for finely crumbled feta cheese.
- Classic beef meatballs. Use lean (93% or higher) ground beef in place of chicken.
- Gluten free. Switch the breadcrumbs out for almond flour (higher protein) or gluten free bread crumbs.
- Egg free. Mix 1 tablespoon ground flax seed with 3 tablespoons water and allow to set for 5 minutes before using as an egg replacement in this recipe.
How To Make Ground Chicken Meatballs
Chicken meatballs come together in one bowl and bake in the oven quickly and easily!
- Prep. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Mix all of meatball ingredients together in a large bowl.
- Roll. Drop rounded tablespoon sized balls of the chicken mixture onto the prepared baking sheet. Roll lightly with your hands to shape.
- Bake. Bake in the preheated oven for about 15 minutes or until the meatballs are golden brown with an internal temperature of 165 degrees F.
- Enjoy! Serve your meatballs however you like or portion out for your weekly meal prep.
Jamie’s Tips
Tips For Success
- The scoop. Use a cookie scoop for perfectly shaped meatballs.
- Be gentle. Don’t roll the meatballs too much or pack them too tightly, they will get tough.
- Finely chop herbs. Take time to chop your herbs finely. You don’t want big pieces in your meatballs. I recommend using a microplane for your garlic if you have one for the most uniform flavor.
- Make ahead for meal prep. The best part about these meatballs is that they can be cooked ahead of time and used for easy meal prep.
Recipe FAQs
Most meatballs use a combination of egg and breadcrumbs for a binder. This creates a good balance of moisture and structure to keep the meatballs together.
Chicken meatballs hold together well with the right combination of ingredients, especially the egg and breadcrumbs. You also want to scoop the meatballs and roll together slightly in your hands to form a ball. In general, they should hold together easily without falling apart.
You can omit the breadcrumbs and the remaining ingredients will still help hold the meatballs together. However, I recommend using almond flour in place of breadcrumbs if you need them to be gluten free or if you don’t have breadcrumbs. This results in the best consistency and flavor.
Many cheeses will work. Use Parmesan cheese for traditional Italian meatballs. Other cheeses like feta cheese, goat cheese, or mozzarella cheese also work great to add texture and flavor.
Serving Suggestions
Meatballs are a versatile dish. Feel free to serve them however you like. Here are a few of my favorite ways to serve ground chicken meatballs:
- Go for the traditional way and serve them with spaghetti or your favorite pasta.
- Layer them on fresh rolls with marinara sauce to make meatballs subs.
- Serve the meatballs with a side Caesar Salad, Broccoli and Feta, or Onion Soup Potatoes.
- Use them in my Dump and Bake Meatball Casserole!
How To Store
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat to 165 degrees F before enjoying again. You can also freeze cooked meatballs in a freezer bag or freezer-safe container for up to 2-3 months.
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!
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 perfectly shaped meatballs.
- Be gentle. Don’t roll the meatballs too much or pack them too tightly, they will get tough.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
