I’ve been making these Chicken Meatballs (The BEST!) for years and they never fail to deliver: juicy, herby, and pan-seared to a golden brown before finishing in a basil-forward sauce that clings to every bite of spaghetti. This recipe is built on simple pantry staples and a handful of fresh ingredients, so it’s easy to pull together on a weeknight or to serve at a casual dinner with friends. Expect tender ground chicken, savory Parmesan, and a bright hit of parsley and pesto. The texture is perfect thanks to panko, and a few warm spices give depth without overpowering the clean, chicken-forward flavor.

Why you’ll love this recipe

Fast to make: A quick mix, a short sear, and a gentle simmer—dinner is done without fuss.
Great texture: Panko keeps the meatballs light while Parmesan adds savory richness.
Versatile: Serve with spaghetti, on a sandwich, or with roasted vegetables.
Bright finish: Basil pesto folded through pasta makes every forkful pop.

Ingredients

Serves about 4

Cooking spray
1 large yellow onion or red onion, see note 1
1 pound ground chicken
1/2 cup panko breadcrumbs see note 2
1/2 cup grated Parmesan cheese see note 3
2 tablespoons olive oil
1/4 cup finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chicken bouillon powder
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons Italian seasoning
1 large egg
1 pound spaghetti plus reserved cooking water
1 cup basil pesto see note 4

Notes

Note 1: Yellow or red onion works here—yellow gives a sweeter, more caramelized flavor if you sauté it before adding to the mix. If you prefer a milder onion presence, use red onion finely chopped.
Note 2: Panko keeps the meatballs tender and light. If you only have regular breadcrumbs, they will work, but panko is preferred for texture.
Note 3: Use a real, freshly grated Parmesan for the best savory hit. Pre-grated bags are convenient but can be drier and less flavorful.
Note 4: Use a good-quality basil pesto; it provides the bright, herby finish that transforms spaghetti into a vibrant bed for the meatballs.

Prep and strategy

To make sure things move fast once you start cooking, chop the onion and parsley, measure the dry ingredients, and have your panko and Parmesan ready. Bring a large pot of salted water to a boil before you shape the meatballs so the pasta can start as soon as the meatballs are resting. The method below breaks this recipe into clear, easy steps so you can follow along without missing a beat.

Step-by-step instructions

Preheat and prepare: Spray a large nonstick skillet or a heavy-bottomed pan lightly with cooking spray, or wipe it with a little olive oil. Place it over medium heat so it warms while you form the meatballs. If you’re boiling pasta later, begin heating a large pot of salted water now.
Make the meatball mixture: In a large bowl, combine 1 pound ground chicken, 1/2 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 2 tablespoons olive oil, 1/4 cup finely chopped fresh parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon chicken bouillon powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 teaspoons Italian seasoning, and 1 large egg. Finely chop the 1 large yellow onion or red onion and add it to the bowl. Use your hands or a fork to mix everything gently until just combined—avoid overworking the meat so the meatballs stay tender.
Shape the meatballs: Scoop about 1.5 tablespoons to 2 tablespoons of mixture per meatball (or shape them into roughly 1 1/2-inch balls) and roll gently between your palms to form even spheres. Place the shaped meatballs on a plate or baking sheet as you go. This should yield roughly 18–24 meatballs depending on how large you form them.
Sear the meatballs: Add a little more cooking spray or a thin film of olive oil to the preheated skillet if it looks dry. Arrange the meatballs in a single layer without crowding. Cook for about 3–4 minutes on the first side until a golden crust forms, then gently turn each meatball with tongs or a spatula to brown the other sides. The goal here is to create color and seal in juices—not to cook them through completely.
Finish cooking through: After searing, reduce heat to low-medium. If your pan is large enough, nestle the browned meatballs closer together, cover the pan, and allow them to cook for an additional 6–8 minutes until the center temperature reaches 165°F (74°C) and they are cooked through. If you prefer, you can transfer the seared meatballs to a sheet pan and finish in a 375°F oven for about 8–10 minutes—either method works as long as the internal temperature is reached.
Boil the spaghetti: While the meatballs finish cooking, add 1 pound spaghetti to the already boiling salted water and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
Combine pasta and pesto: Drain the spaghetti and return it to the pot or a large mixing bowl. Add 1 cup basil pesto and a splash of the reserved pasta cooking water (start with 1/4 cup) and toss until the pasta is evenly coated. Add more reserved water as needed to loosen the sauce and allow it to cling to each strand.
Serve: Plate a bed of pesto spaghetti and top with the warm chicken meatballs. Spoon any pan juices over the meatballs and pasta for extra flavor. Garnish with extra grated Parmesan and a sprinkle of chopped fresh parsley if desired.
Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to keep the meatballs moist, or warm in the oven at 325°F until heated through. The pesto spaghetti reheats well with a drizzle of olive oil or a little reserved pasta water to refresh the sauce.

Troubleshooting and tips

If your meatballs fall apart while searing, make sure the egg and panko are proportionate; chilling the mixture for 10–15 minutes before shaping helps the meatballs hold together better.
Do not overcrowd the pan when searing; working in batches ensures a proper golden crust.
Reserve pasta water—it’s liquid gold. The starchy water helps the pesto adhere and gives the sauce a silkier mouthfeel.
For more color and flavor, carefully caramelize the onions before adding them to the mix. Cook them low and slow until translucent and lightly browned, then cool before combining with the other meatball ingredients.
For a nut-free version of pesto, look for or make a pesto that uses seeds or omits nuts entirely.

Serving suggestions

These meatballs are elegant enough for company but cozy enough for weeknight family dinners. Here are a few ways I love to enjoy them:

Classic: Pesto spaghetti with a big sprinkle of Parmesan and a simple green salad.
Sandwich: Split a toasted hoagie, smear with extra pesto or marinara, add meatballs and provolone, then broil until melty.
Plated: Serve alongside roasted broccoli or green beans and lemon wedges for brightness.

Why the flavors work

The seasoning blend—onion powder, garlic powder, and Italian seasoning—creates a familiar, comforting profile that complements but never overshadows the mild chicken. Parmesan adds umami and fat, while panko keeps the texture airy rather than dense. The pesto sauce brightens the dish with herbaceous basil, garlic, and olive oil, transforming ordinary pasta into something vibrant.

Final notes

These Chicken Meatballs (The BEST!) are straightforward, flexible, and crowd-pleasing. They strike a lovely balance between savory and fresh, and they’re easy to scale up for guests. Whether you’re making them for a simple family meal or a cozy date-night at home, they deliver consistent, delicious results every time. If you try them, I’d love to know how you served them—pasta, sandwiches, or something new?

Happy cooking!

Chicken Meatballs (The BEST!)

Juicy, oven-baked chicken meatballs seasoned with Parmesan and herbs that pair perfectly with pesto pasta.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 30 servings

Ingredients Equipment Method Notes

Ingredients

cooking spray
1 large yellow or red onion see note 1; grated and measured
1 pound ground chicken
1/2 cup panko breadcrumbs see note 2
1/2 cup grated Parmesan cheese see note 3
2 tablespoons olive oil
1/4 cup finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chicken bouillon powder
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons Italian seasoning
1 large egg
1 pound spaghetti plus reserved cooking water
1 cup basil pesto see note 4

Equipment

Large sheet pan (15" x 21")
Mixing Bowl
box grater
Measuring cups and spoons
1-tablespoon measuring spoon
Sharp metal spatula

Method

Preheat the oven to 400°F (200°C). Grease a dark-colored large sheet pan with cooking spray; do not line with foil or parchment.
Peel and grate the onion using the large holes of a box grater; pack the grated onion into a measuring cup to equal 1/2 cup and add it to a large mixing bowl.
Add the ground chicken, panko breadcrumbs, grated Parmesan, olive oil, chopped parsley, salt, pepper, chicken bouillon powder, onion powder, garlic powder, Italian seasoning, and the egg to the bowl.
Gently mix the ingredients until just combined, taking care not to overwork the meat so the meatballs stay tender.
Use a 1-tablespoon measuring spoon to scoop a heaping amount of the mixture and roll into balls with lightly greased hands; aim for about 28–30 meatballs.
Place the meatballs on the prepared pan, spacing them apart. Spray the tops generously with cooking spray.
Bake for 17 minutes, then flip each meatball using a sharp metal spatula and bake for an additional 5–10 minutes (about 8 minutes) until browned and cooked through.
Cook the spaghetti according to package instructions for al dente, reserving 1 cup of pasta cooking water before draining.
Toss the drained pasta with 1 cup pesto and 1/2 cup reserved pasta water, adding more water if needed to reach desired creaminess. Serve meatballs on top with extra pesto, a squeeze of lemon juice, and additional Parmesan if desired.