Baked Chicken Meatballs

Comforting, versatile, and quick to make, these Baked Chicken Meatballs are a weeknight hero. They hold together beautifully, brown at the edges, and stay juicy on the inside—perfect served over pasta, tucked into a pita with crisp salad, spooned into soup, or enjoyed straight from the sheet pan with a dipping sauce. The recipe stays simple and dependable, using pantry-friendly ingredients and straightforward steps so you can get dinner on the table without fuss.

Why you’ll love this recipe

These Baked Chicken Meatballs are lean but never dry thanks to a winning combination of egg, grated parmesan, and breadcrumbs. Fresh parsley brightens the flavor while garlic and onion powders provide an easy aromatic base. The meatballs are baked, which keeps things tidy and hands-off, and they come out consistently tender. Make a double batch and freeze extras for a fast future meal.

Ingredients

• 1 pound ground chicken (or ground turkey)
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup breadcrumbs (56g), or crushed saltine crackers
• 1 egg
• 1/2 cup freshly grated parmesan cheese (50g)
• 1/2 teaspoon garlic powder, or 1 clove minced garlic
• 1/2 teaspoon onion powder, or 2 Tablespoons diced fresh onion
• 1/2 teaspoon dried oregano
• 1/4 cup fresh chopped parsley (15g), chopped

Kitchen tools you’ll need

• Large mixing bowl
• Baking sheet
• Parchment paper or silicone baking mat
• Measuring cups and spoons
• Grater for the parmesan
• Spoon or small cookie scoop for portioning
• Instant-read thermometer (optional, but helpful)

Prep tips

• Measure and prep all ingredients before you start to make assembly smooth and fast.
• If using fresh onion instead of onion powder, finely dice it so it blends well and doesn’t create large chunks in the meatballs.
• Shredded or freshly grated parmesan works best—pre-grated cheeses with anti-caking agents can affect texture.
• For evenly sized meatballs, use a small cookie scoop or a tablespoon to portion the mixture.

Rewritten step-by-step instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
2. Place 1 pound ground chicken (or ground turkey) in a large mixing bowl.
3. Add 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper to the bowl.
4. Spoon in 1/2 cup breadcrumbs (56g) or crushed saltine crackers.
5. Crack 1 egg into the bowl on top of the other ingredients.
6. Add 1/2 cup freshly grated parmesan cheese (50g).
7. Measure and add 1/2 teaspoon garlic powder (or 1 clove minced garlic) to the mixture. If you choose fresh garlic, mince it finely before adding.
8. Add 1/2 teaspoon onion powder, or if using fresh onion, add 2 Tablespoons diced fresh onion. Make sure the onion is finely diced so it distributes evenly.
9. Sprinkle in 1/2 teaspoon dried oregano.
10. Add 1/4 cup fresh chopped parsley (15g), making sure it is chopped into small pieces to distribute through the meat.
11. Using clean hands or a sturdy spoon, mix the ingredients gently until just combined. Do not overwork the mixture—stop mixing as soon as the ingredients are evenly incorporated to keep the meatballs tender.
12. Portion the mixture into equal-sized meatballs using a small cookie scoop or a tablespoon. Aim for about 1 to 1 1/4 inch diameter meatballs for even baking. You should get roughly 18–24 meatballs depending on size.
13. Arrange the meatballs on the prepared baking sheet, leaving about 1 inch between each so they brown evenly.
14. Bake in the preheated oven for 12–15 minutes. Rotate the pan halfway through baking for even color. The meatballs are done when the internal temperature reaches 165°F (74°C) and the exterior is lightly golden at the edges.
15. If you prefer a slightly crisper crust, broil on high for 1–2 minutes at the end of baking—watch closely so they don’t burn.
16. Remove the baking sheet from the oven and let the meatballs rest for 3–5 minutes before serving. This short rest helps juices redistribute so each bite stays moist.

Serving suggestions

These Baked Chicken Meatballs are incredibly adaptable. Here are a few favorite ways to serve them:

• Over spaghetti or your favorite pasta with warm marinara and extra grated parmesan.
• Stuffed into pita bread with crisp lettuce, cucumber, and a dollop of yogurt sauce.
• In a grain bowl with quinoa, roasted vegetables, and a tahini lemon drizzle.
• Tossed in a barbecue or sweet chili glaze for a game-day appetizer. Garnish with extra parsley.
• Simmered gently in a tomato sauce for 10 minutes if you prefer saucier meatballs for sandwiches or subs.

Make-ahead and storage

These meatballs keep well and are perfect for meal prep. Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. To freeze, arrange baked meatballs on a sheet pan in a single layer and freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. Reheat from frozen in a 350°F oven for 12–15 minutes or thaw overnight in the refrigerator and warm through in a skillet or microwave.

Variations and swaps

• Cheese-free: Omit the parmesan and add an extra tablespoon of breadcrumbs and a pinch of extra salt for binding and flavor.
• Spicy: Add 1/4–1/2 teaspoon red pepper flakes or a teaspoon of sriracha to the mixture for heat.
• Herby: Substitute half the parsley with chopped basil or add 1 teaspoon fresh thyme leaves.
• Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers in place of regular breadcrumbs.
• Moisture boost: Mix in 2 tablespoons plain yogurt or ricotta if you want an even softer texture.

Common troubleshooting

• If your meatballs fall apart: Make sure the mixture is not too wet. Add an extra tablespoon of breadcrumbs if needed and avoid over-mixing the meat.
• If they feel dense: Stop mixing as soon as the ingredients are combined. Overworking the meat can create a tough texture.
• If they dry out: Check oven temperature with an oven thermometer—ovens often run hot. Remove meatballs once they reach 165°F (74°C) internal temperature.

Nutrition note

These Baked Chicken Meatballs are a good source of lean protein and pair well with vegetables, whole grains, or a salad to make a balanced meal. Using ground turkey or chicken keeps the fat content moderate while the parmesan and egg ensure satisfying texture and flavor.

Final thoughts

Simple, reliable, and crowd-pleasing, these Baked Chicken Meatballs are a recipe you’ll return to again and again. They take pantry staples and turn them into a family-friendly meal in under 30 minutes. Whether you’re feeding picky eaters or prepping lunches for the week, they deliver on flavor and convenience. Make them plain and classic, or customize with the variations above to suit your weeknight mood.

Quick recipe card

Yield: about 18–24 meatballs. Time: 10 minutes prep + 12–15 minutes bake.

• Preheat oven to 400°F (200°C).
• Mix all ingredients in a large bowl until just combined.
• Portion into meatballs and place on a lined baking sheet.
• Bake 12–15 minutes until internal temp reaches 165°F (74°C).
• Rest 3–5 minutes, then serve.

Baked Chicken Meatballs

Simple, juicy baked chicken meatballs that are quick to prepare and versatile for meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 5 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground chicken (or ground turkey)
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup breadcrumbs 56 g; or crushed saltine crackers
• 1 large egg
• 1/2 cup freshly grated Parmesan cheese 50 g
• 1/2 teaspoon garlic powder or 1 clove minced garlic
• 1/2 teaspoon onion powder or 2 tablespoons diced fresh onion
• 1/2 teaspoon dried oregano
• 1/4 cup fresh parsley about 15 g, chopped

Equipment

• Baking Sheet
• Mixing Bowl
• Measuring cups and spoons
• spoon or scoop
• meat chopper
• parchment paper or nonstick spray

Method

 

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat it with nonstick spray.
2. In a large mixing bowl, combine the ground chicken, salt, black pepper, breadcrumbs, egg, grated Parmesan, garlic powder (or minced garlic), onion powder (or diced onion), dried oregano, and chopped parsley.
3. Use your hands, a meat chopper, or a spoon to mix everything until evenly combined but do not overwork the meat.
4. Scoop and shape the mixture into about 25 small meatballs (approximately 1 inch each) and place them on the prepared baking sheet about 1/2 inch apart.
5. Bake for 25–30 minutes, or until the meatballs are cooked through and no longer pink in the center.
6. Remove from the oven and let cool slightly before serving or storing.

Notes

• Yield: about 25 small meatballs.
• Serving size: 5 meatballs.
• Make ahead: mix ingredients, refrigerate 1–3 days, then form and bake as directed.
• To freeze baked meatballs: freeze up to 3 months in a freezer-safe container.
• To freeze raw meatballs: flash freeze on a tray 2 hours, then transfer to a bag and freeze up to 3 months.
• Air fryer option: air fry at 375°F for 10–12 minutes or until cooked through.