Name: Easy Baked Chicken Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound ground chicken; 1/2 cup breadcrumbs; 1 large egg; 2 cloves garlic, minced; 1/4 cup onion, finely grated or minced; 1/4 cup grated Parmesan cheese (optional); 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Olive oil or cooking spray (for baking)

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Easy Baked Chicken Meatballs are juicy, flavorful, and incredibly simple to make. They come together in under 30 minutes and work perfectly for quick dinners, meal prep, or as a protein-packed snack. Whether I toss them in marinara, serve them over rice, or enjoy them plain, these meatballs always hit the spot.

Why You’ll Love This Recipe

I love how these chicken meatballs are healthier than traditional beef versions but still packed with flavor. Baking them in the oven saves me time and avoids the mess of pan-frying. They’re versatile enough for pasta, subs, grain bowls, or salads. I also like making a double batch to freeze for later—they reheat beautifully. Easy Baked Chicken Meatballs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground chicken
Breadcrumbs
Egg
Garlic, minced
Onion, finely grated or minced
Parmesan cheese, grated (optional)
Italian seasoning
Salt
Black pepper
Olive oil or cooking spray (for baking)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, I combine ground chicken, breadcrumbs, egg, garlic, onion, parmesan (if using), Italian seasoning, salt, and pepper.
I mix everything gently until just combined—overmixing makes them tough.
I scoop and roll the mixture into meatballs, about 1 to 1½ inches in size, and place them on the baking sheet.
I lightly brush or spray the tops with olive oil for browning.
I bake the meatballs for 18–20 minutes, or until golden and cooked through (internal temp of 165°F or 74°C).
I let them rest for a few minutes before serving or adding to sauce.

Servings and timing

This recipe makes about 20 meatballs and serves 4–5 people. It takes about 10 minutes of prep and 20 minutes to bake, making it a quick, wholesome option for busy nights.

Variations

Sometimes I add chopped spinach or grated zucchini to the mix for extra veggies. I’ve also swapped Italian seasoning for taco or curry spices to match different sauces. For a cheesy twist, I tuck a small cube of mozzarella into the center of each meatball.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them in the microwave, oven, or simmer them in sauce until heated through. They also freeze well—either raw or baked. I freeze them on a tray, then transfer to a bag or container for up to 2 months. Easy Baked Chicken Meatballs

FAQs

Can I use ground turkey instead of chicken?

Yes, I’ve used both, and they work the same way. Just be sure to check the internal temperature.

How do I keep chicken meatballs moist?

I use a bit of grated onion and don’t overbake them. The moisture from the onion helps keep them juicy.

Do I need to flip them while baking?

No flipping required! They brown nicely on one side, but I sometimes broil them for a minute or two if I want more color.

What sauces go well with these meatballs?

I love them with marinara, buffalo sauce, teriyaki, or even a creamy garlic sauce. They’re really versatile.

Can I make them ahead of time?

Yes, I mix and shape the meatballs ahead, then cover and refrigerate them until I’m ready to bake. Great for meal prep.

Conclusion

Easy Baked Chicken Meatballs are a staple in my kitchen. They’re simple, tasty, and endlessly adaptable for whatever I’m in the mood for. Whether I serve them with pasta, rice, or dip them in sauce, these meatballs always come through with flavor and convenience.

lina