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Baked Chicken Meatballs Recipe
Ash Tyrrell

Baked Chicken Meatballs Recipe

I still remember the first time I made these baked chicken meatballs in my own kitchen. I wanted something lighter than beef but still juicy and full of flavor. As I mixed everything together, I could already smell how good they would turn out. When they came out of the oven, golden and tender, I knew I had a keeper recipe.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • ground chicken 1 lb / about 450g
  • breadcrumbs ½ cup
  • egg 1 large
  • parmesan cheese ⅓ cup, freshly grated
  • garlic 2–3 cloves, minced
  • onion powder 1 tsp
  • fresh parsley 2 tbsp, chopped
  • salt 1 tsp, or to taste
  • black pepper ½ tsp
  • milk 2 tbsp, optional
  • olive oil 1–2 tbsp for brushing or drizzling

Method
 

  1. In a large bowl, I combine ground chicken, breadcrumbs, egg, parmesan, garlic, and seasonings. I mix gently using my hands or a spoon so everything is evenly blended. Overmixing can make meatballs dense, so I keep it light and careful.
  2. Once the mixture is ready, I scoop and roll it into small equal-sized balls. I usually aim for about 1 to 1.5 inches so they cook evenly in the oven. Placing them on a lined baking sheet helps keep everything organized.
  3. I preheat the oven to 400°F (200°C) so it’s hot and ready. Then I arrange the meatballs with a little space between each one. This helps them brown properly instead of steaming together.
  4. I bake the meatballs for about 20–25 minutes until fully cooked. They should look golden on the outside and reach a safe internal temperature. Halfway through, I sometimes rotate the tray for even browning.
  5. After baking, I let them rest for a few minutes before serving. This helps the juices settle inside and keeps them tender. Now they are ready to pair with sauces, pasta, or sides.

Notes

  • I always use freshly grated parmesan because it melts better and tastes richer.
  • I avoid overmixing the meat because it can make the texture tough.
  • I lightly oil my hands when shaping meatballs to prevent sticking.
  • I sometimes chill the mixture for 10 minutes before shaping for better firmness.
  • I add a splash of milk when the mixture feels too dry for extra softness.
  • I rotate the baking tray halfway for even browning on all sides.