Chicken Meatballs are delicious and juicy, perfect as an appetizer or served with pasta.
Ground chicken is mixed with bread crumbs and a handful of seasonings for tender, juicy, and delicious meatballs. Enjoy them with tomato sauce over spaghetti or stir them into soups.
They are so versatile, you’ll want to cook up extra batches for freezing and use them as needed for quick healthy meals!
Easy Baked Chicken Meatballs
- Use these chicken meatballs in any recipe calling for meatballs.
- They’re easy to prepare and can be frozen before or after baking.
- Add chicken meatballs to soups, stews, or casseroles.
- Chicken meatballs have fewer calories and less fat than beef/pork meatballs.
- Seasonings can be changed to pair with almost any recipe.
Ingredients in Chicken Meatballs
Chicken – I use lean ground chicken as it has just a little bit more fat than extra lean keeping the meatballs extra juicy. If you prefer turkey, you can easily swap it out.
Breadcrumbs – Breadcrumbs help bind the ingredients and make them juicy as the crumbs soak up some of the juices while they bake. Seasoned breadcrumbs are a finer texture and add extra flavor but Panko breadcrumbs work as well.
Flavor – Parmesan cheese gives these chicken meatballs some extra flavor.
How to Make Chicken Meatballs
- Mix all ingredients in a large bowl.
- Roll meat into balls and place on a prepared baking sheet.
- Bake until they are just baked through, according to recipe.
Tips for Juicy Meatballs
- Bake the meatballs until they reach an internal temperature of 165°F. They’re lean so be sure not to overcook them.
- A melon baller or small ice cream scoop will help make perfectly uniform meatballs and will save time!
- These meatballs can be frozen before or after baking.
- Allow the meatballs to fully cool before freezing. Place them in a zippered bag with the date labeled on the outside and they’ll keep for up to 3 months.
More Meatballs We Love
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Chicken Meatballs
These ground chicken meatballs are moist & juicy. Serve with pasta, as an appetizer, or in soup!
Equipment
Ingredients Â
- 1 pound ground chicken
- ½ cup seasoned bread crumbs
- ¼ cup parmesan cheese grated
- 1 egg
- 3 tablespoons parsley fresh, chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon dried basil and dried oregano each
InstructionsÂ
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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.
Notes
- Avoid overbaking meatballs so they stay juicy when added to other dishes. Internal temperature should read 165°F.
- A melon baller or small ice cream scoop will help make perfectly uniform meatballs and will save time!
- Allow the meatballs to fully cool before freezing. Place them in a zippered bag with the date labeled on the outside and they’ll keep for up to 3 months.
Nutrition Information
Calories: 44 | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 89mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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
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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