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Who doesn’t love a good, juicy meatball? These baked chicken meatballs are tender, full of flavor, and incredibly easy to make. They come together in one bowl and bake to perfection in under 25 minutes—no frying, no mess!
They’re perfect for meal prep, great for serving over pasta, rice, or salads, and freeze beautifully. Whether you need a quick dinner, an easy appetizer, or something protein-packed for the week, this recipe has you covered.
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Why you’ll make this again & again
✔ Juicy & delicious – A perfect mix of Parmesan, breadcrumbs, and seasoning.
✔ Easy & mess-free – No frying, just mix, shape, and bake!
✔ Great for meal prep – Freezer-friendly and reheats beautifully.
✔ Versatile – Serve with pasta, in sandwiches, or as an appetizer.
Ingredients
- Ground chicken – For the juiciest meatballs, use ground chicken thigh or a mix of thigh and breast. If you prefer a leaner option, ground chicken breast works too—just keep an eye on cooking time to prevent drying out.
- Fresh parsley – Adds a fresh, herby touch. Swap with basil if preferred.
- Breadcrumbs – Helps bind the meatballs and keep them tender. Use panko for a lighter texture.
- Egg – Essential for holding everything together.
- Parmesan cheese – Adds a salty, savory richness. Skip or swap for nutritional yeast if dairy-free.
- Olive oil – Keeps the meatballs moist while baking.
- Seasonings – A mix of Italian seasoning, garlic powder, onion powder, salt, and black pepper for flavor and depth.
- Raising Cane’s sauce (for serving)– A tangy, creamy dip that pairs perfectly! Or swap for your favorite sauce
👉 For exact measurements, check the printable recipe card below.
How to make chicken meatballs
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix the ingredients: In a large bowl, combine the ground chicken, parsley, breadcrumbs, Parmesan, egg, olive oil, and seasonings. Mix until just combined—overmixing can make the meatballs dense.
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2. MixShape the meatballs: Scoop and roll the mixture into bite-sized balls, about 1 to 1.5 inches wide. If it’s sticky, lightly grease your hands with oil or chill the mixture for 15–20 minutes to make it easier to handle.
3. Chill for easy rolling
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4.
6.Arrange & bake: Place the meatballs on the prepared baking sheet, leaving space between them. Bake for 20-25 minutes, or until golden brown and fully cooked (internal temperature should reach 165°F/74°C).
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8.Serve hot with Raising Cane’s sauce or your favorite dip. These also work great over pasta, in sandwiches, or as a protein-packed meal prep option!
Ways to serve chicken meatballs
These baked chicken meatballs are incredibly versatile! Here are some delicious ways to enjoy them:
- With a dipping sauce – Perfect as an appetizer with Raising Cane’s sauce, tomato sauce, or Lebanese garlic sauce (toum).
- Over pasta – Toss with your favorite pasta and sauce for a quick, comforting meal.
- In a sandwich – Stuff into a sub roll with marinara sauce and melted cheese for a chicken meatball sub.
- With a salad or grain bowl – A great protein boost over greens, quinoa, or rice. I love pairing it with stovetop jasmine rice—its subtle aroma complements the meatballs perfectly.
- Meal prep option – Pack with roasted veggies and a sauce for an easy grab-and-go meal.
Make-ahead and storing tips
Make-Ahead & Freezing (Uncooked Chicken Meatballs)
- To freeze uncooked meatballs: Arrange them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer to a freezer-safe bag or airtight container for up to 3 months.
- To cook from frozen: No need to thaw! Bake straight from frozen at 400°F (200°C) for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
Storing Leftovers (Cooked Chicken Meatballs)
- Fridge: Keep cooked meatballs in an airtight container for up to 4 days.
- Freezer: Let them cool completely, then store in a single layer before transferring to a freezer-safe bag or container for up to 3 months.
Best Ways to Reheat
- Oven: Bake at 350°F (175°C) for 10-12 minutes until warmed through.
- Stovetop: Heat in a covered pan over low heat with a splash of broth or sauce for moisture.
- Microwave: Heat in 30-second bursts until hot, but note they may lose some crispiness.
More meatball recipes to try
If you try this chicken meatballs recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Chicken Meatballs
Equipment
Ingredients
- 1 lb ground chicken
- 1 egg large
- 1/2 cup breadcrumbs
- 1/2 cup parmesan cheese grated
- 2 Tbsp olive oil
- 2 Tbsp parsley chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the chicken, parsley, breadcrumbs, Parmesan, egg, olive oil, and seasonings. Stir until just mixed—don’t overwork it.
- Shape the mixture into small meatballs, about 1 to 1.5 inches in size. If sticky, lightly grease your hands or refrigerate the mixture briefly.
- Arrange the meatballs on the prepared baking sheet, spacing them apart.
- Bake for 20-25 minutes, or until they turn golden and reach an internal temperature of 165°F (74°C).
- Serve warm with Raising Cane’s sauce, or enjoy them in pasta, sandwiches, or meal prep bowls.
Notes
- Oven: Warm at 350°F (175°C) for 10-12 minutes for the best texture
- Stovetop: Heat in a pan over low heat with a splash of broth or sauce to prevent drying out.
- Microwave: Heat in short bursts (30 seconds at a time) until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious! Thanks.