Baked Chicken Meatballs Recipe

If you’re on the hunt for a simple, delicious, and super satisfying dinner, you’re going to absolutely love this Baked Chicken Meatballs Recipe. These meatballs come out moist, flavorful, and perfectly browned without any fuss on the stove. When I first tried this recipe, I was amazed at how juicy the chicken stays, and I’m excited to share all my tips with you so you can nail them every single time!

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Ingredients You’ll Need

These ingredients come together in a snap, giving you great texture and deep flavor. I like to keep good-quality panko and Parmesan on hand because they make all the difference in both bind and taste.

• Panko Breadcrumbs: Use panko for a lighter texture; it prevents the meatballs from getting dense.
• Parmesan Cheese: Adds a nutty, salty punch; freshly grated is best whenever you can.
• Egg: Helps bind everything without making the mixture heavy.
• Olive Oil: I use some in the mix plus for greasing, which helps the meatballs brown beautifully in the oven.
• Garlic (minced + powder): Double garlic means maximum flavor—I always keep garlic powder for convenience.
• Onion Powder: Gives gentle sweetness and depth without overpowering.
• Dried Oregano: Adds a lovely herbaceous note that complements chicken perfectly.
• Salt & Black Pepper: Essential for seasoning to bring out all the flavors.
• Ground Chicken: I prefer lean but not ultra-lean for balanced moisture.

Variations

I love mixing things up a bit depending on my mood or what’s in the pantry. These baked chicken meatballs are such a great blank slate to get creative with – and trust me, your family will appreciate the new flavors!

• Italian Herb Twist: I sometimes swap oregano for fresh basil and add a pinch of red pepper flakes for a little kick – it feels like a cozy Italian dinner.
• Low Carb Option: Replace panko with almond flour to keep it keto-friendly; the texture changes a bit but still delicious.
• Cheese Inside Out: Stuff each meatball with a small mozzarella cube before baking – this surprise melty center is a real crowd-pleaser.
• Meal Prep Friendly: Double or triple the batch and freeze extras to have homemade meals ready for busy nights.

How to Make Baked Chicken Meatballs Recipe

Step 1: Prep and Preheat

Start by preheating your oven to 425° F and grease a rimmed baking sheet with olive oil. This high heat is key—it cooks the meatballs quickly so they stay juicy inside yet get a nice golden finish outside.

Step 2: Mix Your Dry Ingredients

In a large bowl, combine the panko breadcrumbs, Parmesan cheese, minced garlic, garlic powder, onion powder, oregano, salt, and pepper. I find using a fork to mix helps evenly distribute everything before adding the chicken.

Step 3: Add Egg and Olive Oil

Next, crack in the egg and add the tablespoon of olive oil. Mix these in with your fork until it looks well blended—they act as the glue that holds your meatballs perfectly together without drying them out.

Step 4: Gently Fold in Ground Chicken

Add the ground chicken to the bowl, then use clean hands to gently combine it with the seasoned mixture. Don’t overmix—just stir until everything is evenly distributed. Overworking the meat can make the meatballs tough, and that’s the last thing we want!

Step 5: Shape and Arrange Meatballs

Shape the mixture into 1 ¾-inch meatballs and place them evenly spaced on your greased baking sheet. If the mixture sticks to your hands, dampen them slightly or rub a little olive oil on your palms—that little trick saves so much frustration!

Step 6: Bake, Then Broil for the Perfect Finish

Bake the meatballs for about 10–11 minutes until they reach an internal temperature around 135° F—juicy but not fully cooked yet. Then switch your oven to broil and broil for 2–3 minutes to brown the tops and finish cooking to 165° F. This step creates that irresistible caramelized crust.

How to Serve Baked Chicken Meatballs Recipe

Garnishes

I usually sprinkle a little fresh chopped parsley or basil on top—it brightens the dish and adds color. A quick dusting of extra Parmesan right after baking also makes them feel extra special.

Side Dishes

Personally, I love serving these meatballs alongside some creamy mashed potatoes or a fresh green salad for a lighter option. Roasted veggies or spaghetti with marinara sauce also pair beautifully if you want a classic combo.

Creative Ways to Present

For parties, I’ve served these on skewers with a drizzle of tzatziki or pesto for easy finger food. Another fun idea is placing meatballs on toasted baguette slices with a spoon of tomato sauce for mini meatball sliders—always a hit!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though honestly, that’s rare at my house!), transfer them to an airtight container and refrigerate for up to 4 days. I always cool them completely before sealing to avoid sogginess.

Freezing

These meatballs freeze really well! I shape and flash freeze them on a baking sheet first, then transfer to freezer bags. When you’re ready, pop them straight from freezer to oven – no thawing needed if you add a few extra minutes to baking time.

Reheating

To keep their juiciness when reheating, I prefer warming them in the oven at 325° F for about 10–15 minutes, covered loosely with foil. Microwaving works in a pinch, but I find it can sometimes dry them out.

FAQs

Final Thoughts

I absolutely love how this Baked Chicken Meatballs Recipe turns out every time. It’s one of those dinners that feels homemade and comforting but also happens in a flash—exactly what I want on busy nights. You’re going to enjoy how tender and flavorful these are, and once you try the trick of broiling at the end, you’ll never go back! I can’t wait for you to make these your own and maybe even swap in your favorite herbs or sauces. Happy cooking!

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