Baked Chicken Meatballs Recipe

Overview

These baked chicken meatballs are tender, savory, and lightly browned without the mess of pan-frying. Parmesan adds salty flavor, while panko helps the meatballs hold together without becoming dense.

The mixture makes about 20 meatballs and bakes in one tray. Serve them with marinara and pasta, tuck them into a sandwich, or pair them with rice and roasted vegetables. For the safest and juiciest result, bake until the centers reach 165°F.

Ingredients

• 1 1/2 pounds ground chicken, preferably not extra-lean
• 3/4 cup plain panko breadcrumbs
• 1 large egg
• 1/2 cup finely grated Parmesan cheese
• 2 tablespoons finely chopped fresh parsley, plus more for serving
• 2 garlic cloves, finely grated or minced
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• Marinara sauce, cooked pasta, rice, or salad for serving, optional

How to make it

1. Heat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper or lightly grease it. If using a wire rack, grease the rack and set it over the baking sheet so air can circulate around the meatballs.

2. Add the ground chicken, panko, egg, Parmesan, parsley, garlic, onion powder, salt, pepper, and 1 tablespoon of the olive oil to a large bowl. Mix gently with a fork or your hands just until the ingredients are evenly combined. Do not knead the mixture; overmixing can make the meatballs firm and rubbery.

3. Let the mixture stand for 5 minutes. This gives the panko time to absorb moisture and makes the mixture easier to shape. If it still feels unusually wet after resting, mix in 1 tablespoon more panko and wait another minute.

4. Lightly oil your hands with the remaining 1 tablespoon olive oil. Portion the mixture into approximately 20 pieces, using about 2 tablespoons, or 1 1/2 ounces, for each meatball. Roll each portion gently into a ball and arrange the meatballs on the prepared baking sheet with a little space between them.

5. Bake for 18 to 22 minutes, turning the pan halfway through if your oven browns unevenly. The meatballs are done when the outside is lightly golden, the centers feel springy rather than soft, and an instant-read thermometer inserted into the center of the largest meatball registers 165°F. Avoid judging doneness by color alone, because ground chicken can remain pale even when fully cooked.

6. Rest the meatballs on the baking sheet for 3 to 5 minutes. Serve them hot with warm marinara, pasta, rice, or your preferred side. Spoon a little of the pan juice over the meatballs if serving them without sauce.

Expert tips

• Ground chicken made with some dark meat stays moister than very lean ground chicken. If using extra-lean chicken, do not skip the egg, Parmesan, or olive oil.
• For evenly sized meatballs, use a small cookie scoop or weigh the portions. Smaller meatballs may finish in 15 to 18 minutes; check the temperature rather than relying only on the timer.
• If the mixture sticks to your hands, chill it for 10 to 15 minutes or oil your hands again. Avoid adding a large amount of breadcrumbs, which can make the finished meatballs dry.
• If the meatballs spread, the mixture is likely too warm or wet. Chill it briefly and add only 1 tablespoon of panko at a time.
• No panko? Use the same quantity of regular breadcrumbs, crushed crackers, or quick-cooking oats. The texture will vary slightly, but the meatballs will still hold together.
• Fresh parsley can be replaced with 2 teaspoons dried parsley or 1 tablespoon chopped fresh basil. Garlic powder can replace fresh garlic; use 1/2 teaspoon.
• If you want a browned top, broil the cooked meatballs for 1 to 2 minutes at the end, watching closely. Confirm that they have already reached 165°F before serving.

Serving and storage

Serve the meatballs with marinara and pasta, in toasted rolls with melted mozzarella, or alongside rice and vegetables. They also work well as an appetizer with warm sauce for dipping. For a meal with another baked chicken dish, pair them with the crisp texture of this baked chicken wings recipe.

Refrigerate cooled meatballs in a covered container within 2 hours of cooking and use them within 3 to 4 days. Reheat gently in simmering sauce, in a covered skillet with a splash of water, or in the microwave until hot throughout. To freeze, arrange fully cooled meatballs in a single layer until firm, then transfer them to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or reheat from frozen in sauce until steaming hot in the center.

Frequently asked questions

How do I know when baked chicken meatballs are done?

Insert an instant-read thermometer into the center of the largest meatball. It should read 165°F. The meatballs should also feel springy and look lightly golden on the outside.

Why are my chicken meatballs dry?

Extra-lean ground chicken, too many breadcrumbs, overmixing, or baking past 165°F can make meatballs dry. Use ground chicken with some dark meat, measure the panko accurately, mix gently, and begin checking the temperature near the end of the baking time.

Can I make these chicken meatballs ahead of time?

Yes. Shape the uncooked meatballs, cover them, and refrigerate them for up to 24 hours before baking. You can also freeze shaped uncooked meatballs in a single layer, then transfer them to a freezer-safe container. Thaw them in the refrigerator before baking for the most even cooking.

Can I use ground turkey instead of ground chicken?

Yes. Ground turkey works in the same quantity and uses the same method. Check the center with a thermometer and remove the meatballs when they reach 165°F.

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