Our Easy Baked Chicken Meatballs are a guaranteed win at dinner. While they’re not shaped like dinosaurs, if your kids like chicken nuggets then we’re sure these ground chicken meatballs will be one of their new favs. We’ve added some healthy fats into this recipe that makes them full of juicy flavor that doesn’t taste greasy and heavy like some meatballs. Whether you’re serving them with pasta, in a sub, or as a stand-alone dish, these meatballs are sure to be a hit with the whole family.
If you love meatballs, try our Jalapeño Popper Meatballs or Best Swedish Meatballs & Gravy.
Why Our Recipe
- A healthier dinner changeup to the traditional beef or pork meatball.
- It’s a fast dinner solution that’s so easy to throw together.
- Awesome freezer recipe that doesn’t lose flavor or juiciness.
Easy Baked Chicken Meatballs are a total family favorite. They come together so quickly and easily and can be used for a number of various meals, or eaten just by themselves right off the fork. And with all of the savory flavors bursting from these 1.5″ balls of deliciousness, you might do just that.
Ingredient Notes
- Ground Chicken: Or use ground turkey.
- Ground Chicken: Use either lean or regular ground chicken, depending on your preference. Lean ground chicken will be lighter, while regular may be a bit juicier.
- Plain Bread Crumbs: Regular or panko breadcrumbs both work. If you only have Italian-seasoned breadcrumbs, you can use those but reduce or omit the added salt and basil.
- Parmesan: Freshly grated is ideal for the best flavor, but pre-grated can be used if that’s what you have on hand. Avoid the powdered kind in a canister, as it won’t melt the same.
- Garlic: Fresh garlic is recommended for the best flavor, but 1/2 teaspoon of garlic powder can be substituted if needed.
- Worcestershire Sauce: Don’t worry, we can’t pronounce it either. If you’re out, you can substitute soy sauce or coconut aminos in equal amounts.
- Milk: Any type of milk will work, including dairy-free alternatives like almond or oat milk.
- Extra Virgin Olive Oil: This helps bind the meatballs and adds moisture. Avocado oil is a good alternative.
- Egg: Essential for binding the meatballs together. If you’re looking for an egg-free option, try substituting 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water.
What about ground turkey?
Feel free to substitute ground turkey for the ground chicken in this recipe. Ground turkey comes in various fat options, so we recommend using a lean ground turkey. The cooking time and measurements all stay the same!
Chef’s Tip
Olive oil is a great addition to ground poultry because it adds so much moisture and flavor without making the meat greasy. And because olive oil is a healthy fat, it makes ground poultry a healthier option than ground beef without sacrificing that perfect juicy meatball.
On top of spaghetti all covered with cheese…
You can serve meatballs plain or with gravy, as the main dish next to mashed potatoes, or dish them up with spaghetti sauce for spaghetti and meatballs. Another fun way we like to mix it up is to serve them in meatball subs.
Does size matter?
In the case of meatballs, yes. If you shape them too big they can take longer to bake and end up not cooked through all the way – not something you want with poultry. And too small in size they will cook too fast and can end up dry. A good way to make sure they’re all the same size is to use a cookie scoop and then use your hands to shape that amount.
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for up to 5 days (possibly 7 days if your ground chicken was fresh and recently purchased).
Freeze unbaked meatballs by placing the baking sheet into the freezer instead of the oven. Once the meatballs are frozen, remove the baking sheet and transfer to a resealable plastic freezer bag and they’ll stay good for 1-3 months.
Reheat portions in the microwave on medium heat in 30-second increments, turning the meatballs over between heating.
More chicken recipes…
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
I made these last week, very satisfied. Just two of us, so lots leftover to freeze. Ours are gluten free, much more economical than ready made gluten free meatballs. Thank you for the recipe.
Good flavor, but mine were soupy and hard to turn into balls…more like “blobs”. I should have read the comments, cooked mine for 34 minutes and the bottoms burned. Next time will do 20 minutes and flip halfway through. Yield: 21. Edit: cooked for 25 minutes and the bottoms burned.