Juicy, cheesy and packed with flavor, these baked chicken meatballs are the best anytime dinner. Pair them with pasta, throw them in soup or enjoy them on their own. They’re also perfect for meal prep when you need an easy protein that goes with almost anything.
Growing up, meatballs were a whole thing. We only ate them on Sundays and they took all day to make between the prepping, pan-searing and then simmering in the sauce.
These chicken meatballs are the exact opposite of that. They take 10 minutes to prepare, cook in 20 and somehow pack great flavor, juicy moisture and cheesy goodness into every bite. I’ve been buying two packs of ground chicken every week just to make a double batch so I have them on hand for easy lunches. If you’re someone who loves those Amylu chicken meatballs (I’m guilty of buying them in bulk previously), I promise you’ll like these even more. They’ve got less fat, better ingredients and delicious flavor.
Everyday Baked Chicken Meatballs
These are the ultimate SOS meal. Here’s why:
- Leaner than traditional pork and beef meatballs.
- Traditional, simple ingredients.
- No cooking outside of the oven (aka no saucy splatters on the stove-top).
- Easy prep – my trick is a medium-sized cookie scoop!
- Outside of mincing garlic (although a garlic press would solve that) there’s no chopping or cutting in this recipe!
- They pair with almost everything: rice, pasta, vegetable noodles, salad, soup, meatball subs…
- Awesome freezer recipe.
- Make them gluten-free easily, there’s specific details in the recipe card below.
I have a few meatballs recipes on this site, everything from venison meatballs to black bean meatballs and even turkey meatballs stuffed with cheese, but for simple, everyday eating, you can’t beat these baked chicken meatballs.
Everything You’ll Need
Ready for this quick and simple ingredient list?
Ground chicken: Chicken makes these meatballs leaner than your average recipe. Ground turkey can be swapped in too with no substitutions.
Cheese: We’re using both mozzarella and Parmesan. If I’m being honest, I keep Pecorino Romano on hand at all times instead of Parmesan so I often use that instead. With cheese, I sound like a broken record saying this every time I cook with cheese, but please grate/shred your own! Pre-shredded cheese doesn’t melt the same and contains anti-caking agents to keep the shreds from sticking to each other. Yuck.
Breadcrumbs: These give some structure to the ground chicken and help form the meatballs. Use GF if needed and see the recipe notes below for other ideas if you don’t keep GF breadcrumbs on hand.
Egg: Just one to bind everything together.
Seasoning: Flavor comes in the form of fresh garlic, salt, pepper and Italian seasoning. Herbs de Provence can be subbed for Italian seasoning if you keep that instead.
Olive oil: I use just a touch of extra virgin olive oil or olive oil spray to keep the meatballs from sticking to the pan when baking.
Here’s How to Make Them
The full recipe can be found at the bottom of the post in the recipe card where you’ll find exact quantities and detailed instructions.
- Mix all the ingredients together in a large bowl.
- Use a spoon, your hands or a cookie scoop (my preference) to shape into meatballs. Spray or drizzle with olive oil.
- Bake at 400°F for about 20 minutes until golden brown and cooked through (internal temperature should be 165°F for chicken).
My Pro Tips
Little Tips & Tricks
- If you happen to have any fresh herbs like basil or parsley on hand, a few minced tablespoons adds really great fresh flavor to the meatballs. Not needed, but an easy way to level up the recipe.
- Don’t over mix! Meatballs are kind of like pancakes in that way.
- Double the recipe and freeze a batch for a later meal. Future you will be so thankful.
- Swap mozzarella for smoked gouda, cheddar or any other favorite cheese that melts well. Smoked cheeses bring a great alternative flavor.
- While marinara sauce is a classic, try these baked chicken meatballs with pesto too! I love this zucchini pesto, arugula pesto or even this citrus pesto which brightens up the savory flavors of the meatballs really well.
- Want to know my favorite seriously EASY dinner? I slice these chicken meatballs in half, layer them on this garlic pizza bread (without the pepperoni) and bake it off. It’s basically a simple meatball sub and I love serving it with some garlicky sautéed broccoli rabe or spinach. Perfection!
Freezing Specifics
The meatballs freeze really well and you can do it two ways: either as cooked meatballs or raw.
If you freeze the meatballs raw (before being baked), shape them and place them on a parchment lined baking sheet. Flash freeze them for 2 hours then transfer to a freezer-safe bag or container. This prevents them from sticking to each other. Thaw these in the refrigerator and bake as directed.
To freeze cooked meatballs, make sure they cool completely to room temperature before freezing. The meatballs can be stored in the freezer for 2-3 months. Reheat them in the oven at 350° until warmed through.
Baked Chicken Meatballs
Ingredients
- 1 pound ground chicken
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs, use gluten-free if needed (*see note)
- 1 large egg
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Olive oil spray or 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
- In a large bowl, mix the ground chicken, mozzarella, Parmesan, breadcrumbs, egg, minced garlic, Italian herbs, salt and black pepper until just combined.
- Form the mixture into about 16 meatballs and place them on the prepared baking sheet.
- Lightly spray or brush meatballs with olive oil.
- Bake for 18–20 minutes, or until cooked through and golden brown.
- Serve warm with a sprinkle of extra Parmesan, alongside pasta, salad or in subs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
