Chicken meatballs are delicious and juicy, perfect as an appetizer or served with pasta.
Ground chicken is mixed with bread crumbs and seasonings rolled into meatballs and baked until tender.
Prep ahead and freeze them in batches for quick weeknight meals.
Easy Baked Chicken Meatballs
Serve these meatballs with marinara sauce over pasta or on game day with grape jelly sauce!
- They’re so versatile! Use these chicken meatballs in any recipe calling for meatballs.
- Prep a double batch – they can be frozen either before or after baking.
- Add chicken meatballs to soups, pasta, or over rice.
- Chicken meatballs have fewer calories and less fat than beef/pork meatballs.
Ingredients in Chicken Meatballs
Chicken – I use lean ground chicken to make juicy meatballs. Extra-lean is made with chicken breast, and while it will work, ensure that you don’t overcook them. You can replace the meat with ground turkey.
Breadcrumbs – Seasoned breadcrumbs have a finer texture and add extra flavor, but Panko breadcrumbs work as well. They’re added to bind the ingredients together and make them juicy as they soak up some of the juices while they bake.
Flavor – Parmesan cheese gives these chicken meatballs some extra flavor. Feel free to add a little Italian seasoning or red pepper flakes if you’d like.
How to Make Chicken Meatballs
- Mix all ingredients in a large bowl according to the recipe below.
- Roll mixture into meatballs and place on a prepared baking sheet.
- Bake until they are just cooked through.
How to Freeze Chicken Meatballs
Prepare the meatballs as directed and freeze on a parchment paper lined baking sheet. Once frozen, transfer the meatballs to an airtight container or freezer bag and freeze for up to 4 months.
- To bake raw meatballs from frozen: Cook for 25 to 28 minutes
- To bake cooked meatballs from frozen: Cook for 18 to 20 minutes.
- Leftover meatballs can be stored in a covered container in the fridge for up to 4 days.
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Did you make these Chicken Meatballs? Be sure to leave a rating and a comment below!
Chicken Meatballs
Flavorful, tender, and juicy chicken meatballs are seasoned to perfection and oven baked.
Prevent your screen from going dark
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Preheat oven to 400°F.
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In a large bowl, combine all of the ingredients together. Mix until just combined.
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Line a baking pan with parchment paper. Roll the meat mixture into 1-inch meatballs (you should have 24 total) and place them on the baking sheet.
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Bake for 20-22 minutes or until the meatballs are just cooked through. Do not overbake.
- Use a meat thermometer to check that the internal temperature reaches 165°F. Avoid overbaking so they stay juicy.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days, or in the freezer for up to 4 months.
To freeze meatballs, prepare them as directed and freeze them on a sheet pan either before or after cooking. Once frozen, transfer to a freezer bag or an airtight container.
- Bake raw meatballs from frozen for 25 to 28 minutes.
- Bake cooked meatballs from frozen for 18 to 20 minutes.
Calories: 44 | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 90mg | Potassium: 114mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Dinner, Main Course, Party Food, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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