Chicken Meatballs are the best oven-baked meatballs! They’re great as a meal addition or tasty on their own. Great for meal prepping!
The Best Chicken Meatballs
Meatballs are one of my favorite foods, but cooking them on the stovetop can take time, make a mess, and be hard to cook evenly.
With this baking method, you’ll get gorgeous browned edges, a soft inside, and the perfect doneness—without the hassle of batch cooking.
These chicken meatballs are amazing on their own, but they’re even better over pesto pasta, which is just as easy as spaghetti and marinara!
Chicken Meatballs Ingredients
- Panko: Lighter and crispier than regular breadcrumbs.
- Chicken Bouillon: While not a common ingredient, it adds a rich, meaty flavor.
- Parmesan Cheese: Use freshly grated Parmesan; skip the shelf-stable kinds.
- Olive Oil: Adds richness and moisture to the meatballs.
- Fresh Parsley: Gives the meatballs a fresh, bright flavor.
- Egg: Binds the ingredients together and improves the meatballs’ texture.
- Ground Chicken: Choose ground chicken thighs for more flavor. Ask the grocery store butcher for help if needed.
- Onion: Red or yellow onions both work well! Grate using the large holes of your grater.
How To Make Chicken Meatballs
- Preheat Oven: Preheat to 400°F and grease a sheet pan with cooking spray.
- Mix Ingredients: In a bowl, combine meatball ingredients. Mix gently.
- Form Meatballs: Scoop and roll tablespoons into balls.
- Bake: Place on the pan with space between. Spray meatballs, bake, flip, then bake again.
- Serve: Optional: Cook spaghetti, toss with pesto, and top with meatballs.
Tips For Success
Here are some tips for making the best possible chicken meatballs:
- Grate the Onion: This makes the meatballs more flavorful by making sure the onion flavor is even throughout.
- Keep the Chicken Cold: Cold chicken is easier to shape; don’t handle it too much.
- Don’t Overwork the Meat: Mix gently to keep the meatballs soft.
- Moisten Your Hands: Wet your hands or use cooking spray to stop sticking.
- Ensure Even Sizing: Use a measuring spoon for same-sized meatballs that cook evenly.
- Flip Halfway: Turn the meatballs so both sides brown evenly.
Serve Chicken Meatballs Alongside
- Pasta: Serve the meatballs over pasta with your favorite sauce.
- Salad: Pair with a side salad like Caesar, garden, or Caprese salad.
- Vegetables: Add a side of roasted vegetables, like broccoli, carrots, or green beans.
- Sandwiches: Make a chicken meatball sandwich or meatball sub.
- Appetizer: Serve as an appetizer with toothpicks or alongside other snacks.
Storage
Leftovers?
- Fridge: Keep cooked meatballs in a container in the fridge for 3-4 days.
- Freeze: Freeze meatballs in a single layer, then move to a freezer bag or container. They last up to 3 months.
- Reheat: Thaw in the fridge overnight, then heat in the oven or microwave until warmed through.
More Chicken Recipes
- Sweet and Sour Chicken Stir-Fry with pineapple
- Chicken Pasta with tomatoes and spinach
- Baked Ziti With Chicken and a creamy sauce
- Chicken Noodle Casserole with veggies
- Cashew Chicken Wraps with the best sauce!
Chicken Meatballs
Chicken Meatballs are the BEST oven-baked meatballs, delicious as a meal addition or tasty on their own! Meal-prep friendly, they're easy to stock up for the week.
Ingredients
- Cooking spray
Meatballs
- 1 large yellow onion or red onion, see note 1
- 1 pound ground chicken
- 1/2 cup Panko see note 2
- 1/2 cup grated Parmesan cheese see note 3
- 2 tablespoons olive oil
- 1/4 cup finely chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chicken bouillon powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1 large egg
Optional Serving Suggestion (Pesto Pasta)
- 1 pound spaghetti plus reserved cooking water
- 1 cup fresh basil pesto see note 4
Instructions
- Preheat oven to 400°F. Grease a dark-colored baking sheet with cooking spray (don’t line with foil or parchment). Grate the onion (see note 1) and add into a large bowl. Add remaining meatball ingredients. Gently mix until combined, avoiding overworking the meat.
- Use a 1-tablespoon measuring spoon to scoop a heaping amount of the mixture, then roll into balls. Lightly grease your hands with cooking spray to prevent sticking. Aim for 28-30 evenly-sized meatballs.
- Place meatballs on the prepared pan, leaving space between each. Spray the tops generously with cooking spray. Bake for 17 minutes. Flip, using a sharp metal spatula, and bake for another 5-10 minutes (I do 8 minutes) or until browned and cooked through.
- Optional Serving Suggestion: Cook pasta according to package instructions for al dente. Reserve 1 cup of pasta water, then drain. Toss cooked pasta with 1 cup pesto and ½ cup reserved pasta water. Add more water if needed for a creamier consistency. Serve meatballs on top with extra pesto, lemon juice, and Parmesan if desired.
Video
Recipe Notes
Note 1: Peel a large onion and grate it using the large holes of a box grater. Pack the grated onion into a measuring cup to get 1/2 cup.
Note 2: Grab Panko breadcrumbs instead of regular to give the meatballs a light, crispy texture.
Note 3: Use freshly grated Parmesan for the best flavor—avoid the shelf-stable kind.
Note 4: For the best flavor, use high-quality or homemade pesto. Store-bought options like Rana® Basil Pesto work great.
Nutrition information is calculated for one meatball with no sauce.
Note 4: For the best flavor, use high-quality or homemade pesto. Store-bought options like Rana® Basil Pesto work great.
Nutrition information is calculated for one meatball with no sauce.Nutrition
Serving: 1serving | Calories: 46kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 156mg | Potassium: 96mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
These are my go to meatballs! I make two or three batches at a time and freeze them. So good and so easy
I love to hear this! Thanks so much Nikki! 🙂
These meatballs are amazing! I have made them several times and they turn out perfect every time. They are so versatile. One time I baked them for 10 mins then finished cooking them in marinara and they were delicious and so tender. My husband said they are better then regular beef meatballs. Thank you for such a great recipe!😊
Yay! I am so thrilled to hear this! Thanks so much for your comment Kelly! 🙂
Another winner! We keep making these for dinner! We have used ground chicken breast instead of ground thighs and they are still tender. Love your recipes Chelsea!
I am so happy to hear this! Thanks so much! 🙂
You mention you used 1 teaspoon chicken bullion. Did you use knorr chicken granulars.
Yes!
You can’t possibly mean 46,000 calories????
No it’s 46 kcals per meatball.
Calories and kcal are used interchangeably and refer to the same amount of energy
Cant wait to make this soon for me can I use mushrooms / vegan cheese and vegetable bouillon perfect for my after office meals love your recipes as always brightens up my day everyday after work
Sounds delish! I hope you enjoy! Thanks Ramya! 🙂