Baked Chicken Meatballs Recipe

There’s something undeniably comforting about a plate of meatballs. Whether they’re simmered in a hearty tomato sauce, nestled into a soft roll, or served atop a mound of creamy mashed potatoes, meatballs have long held a place at the table in cuisines around the world. But in the quest for lighter, healthier meals that don’t compromise on flavor or satisfaction, baked chicken meatballs have risen to star status.

In recent years, home cooks and chefs alike have increasingly turned to chicken as a lean, versatile protein that can be molded, seasoned, and cooked in countless ways. And when formed into tender, juicy meatballs, chicken becomes a blank canvas for both traditional and inventive flavor profiles. Unlike traditional beef or pork meatballs, chicken meatballs offer a lighter alternative that’s just as hearty and satisfying—without the extra fat.

But why bake them instead of frying?

The answer is simple: baking not only reduces the need for added oil, but also allows for even cooking while preserving the natural juices inside the meatballs. The result? A golden-brown, perfectly tender bite that’s healthier, easier to prepare, and just as indulgent as its pan-fried counterparts.

This recipe and guide is more than just a set of instructions—it’s an invitation to explore the culinary potential of chicken in one of its most beloved forms. Whether you’re preparing dinner for your family, meal prepping for the week, or looking to impress guests with a crowd-pleasing appetizer, baked chicken meatballs are a delicious, dependable choice.

In the following sections, we’ll delve deep into everything you need to know—from choosing the best ground chicken and flavor combinations, to step-by-step baking instructions, sauce pairings, serving ideas, storage tips, and more. You’ll also discover gluten-free and dairy-free variations, international twists, and nutrition breakdowns to help you adapt this dish to your tastes and dietary needs.

So, tie on your apron, preheat your oven, and get ready to unlock the secrets to making the best baked chicken meatballs—tender, flavorful, and destined to become a staple in your kitchen.

Step-by-Step Instructions for Perfect Baked Chicken Meatballs

Making baked chicken meatballs is straightforward, but the magic lies in the method. These detailed instructions ensure your meatballs come out juicy, flavorful, and perfectly cooked every single time. Whether you’re a seasoned cook or a kitchen novice, these steps will guide you from prep to plate.

Step 1: Gather Your Ingredients and Tools

Before you begin, it’s essential to have everything ready to go. Here’s what you’ll typically need for a basic baked chicken meatball recipe:

Ingredients (for approx. 20–24 meatballs)

• 1 pound (450g) ground chicken – preferably a mix of white and dark meat for better flavor and moisture.

• ½ cup breadcrumbs – plain or Italian-style; use panko for a lighter texture.

• ¼ cup grated Parmesan cheese – adds umami and depth.

• 1 large egg – binds the mixture.

• 2 cloves garlic, minced – for aroma and flavor.

• 2 tablespoons finely chopped fresh parsley – or 1 tsp dried.

• ½ teaspoon onion powder – optional but adds subtle savory flavor.

• ¾ teaspoon salt – adjust to taste.

• ½ teaspoon ground black pepper

• 2 tablespoons milk or water – adds moisture.

• Olive oil spray or a bit of oil for greasing

Optional Add-ins:

• Finely chopped spinach or grated zucchini (moisture should be squeezed out)

• Red pepper flakes for heat

• Dried oregano, thyme, or basil for an Italian twist

Tools

• Large mixing bowl

• Fork or your hands for mixing

• Baking sheet

• Parchment paper or silicone baking mat

• Small cookie scoop or tablespoon

• Cooking spray or oil

• Instant-read thermometer (optional but recommended)

Step 2: Preheat Your Oven and Prepare the Baking Sheet

Preheat your oven to 400°F (200°C). This temperature allows for even baking and a light golden crust without drying the meatballs out.

Line a large baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier. Lightly spray or brush the surface with a bit of olive oil to encourage browning on the bottom.

Tip: Avoid using foil, as it can cause sticking and uneven browning. Parchment or silicone is ideal for a crisp yet juicy result.

Step 3: Mix the Chicken Meatball Mixture

In a large bowl, combine:

• Ground chicken

• Breadcrumbs

• Parmesan cheese

• Egg

• Garlic

• Parsley

• Onion powder, salt, pepper

• Milk or water

Use clean hands or a fork to gently mix until everything is just combined. Be careful not to overwork the mixture—it can make the meatballs dense and rubbery.

Texture check: The mixture should be soft and slightly sticky, but firm enough to shape. If it feels too wet, add a tablespoon of breadcrumbs. If too dry, add a splash of milk.

Step 4: Shape the Meatballs

Using a cookie scoop, spoon, or clean hands, shape the mixture into 1½-inch balls (about the size of a golf ball).

Place each meatball on the prepared baking sheet, spacing them at least 1 inch apart so the heat can circulate evenly. You should get 20–24 meatballs, depending on size.

Uniformity matters: Even-sized meatballs cook at the same rate, preventing over- or under-cooking.

Step 5: Bake the Meatballs

Place the baking sheet in the preheated oven and bake for 18 to 22 minutes, or until the meatballs are cooked through and lightly golden on the bottom.

Use an instant-read thermometer to check for doneness—165°F (74°C) is the safe internal temperature for ground poultry.

Optional: For a golden, crispier top, switch the oven to broil for the last 2–3 minutes of baking. Watch closely to avoid burning.