moist ground chicken meatballs

By Isabella Storyclaire

last updated November 18, 2024

Contributions sourced from

Best Anytime Baked Chicken Meatballs

These Baked Chicken Meatballs are the BEST! The perfect addition to any meal or to eat right on their own. Bonus: theyre meal-prep friendly to stock up throughout the week!

So when I say anytime, I really do mean anytime.

Thats what I love about these baked chicken meatballs. They are SO EASY to make and they can sort of turn into anything.

Here Are Some Of Their Best Features

They are BAKED.
They are CHICKEN. (Turkeys good, too.)
They use one bowl.
There are no cutting boards involved.
There is no splattery sauting.
They are meal-prep friendly.
Also freezer friendly.
THEY GO WITH ANYTHING, anytime.

Im not a meatball lover, but I LOVE THESE MEATBALLS.

These baked chicken meatball bites can go with spaghetti and meatballs, baked rigatoni, or any pasta for that matter. They can be served with mashed cauliflower and green beans (my current favorite), or saved for quick and healthy lunch meal prep with roasted veggies. Half of the batch can be tossed with buffalo sauce and half can be frozen for next weeks Swedish meatball dinner.

I dont memorize many recipes I have the magic green sauce, soft chocolate chip cookies, and wild rice soup burned into my brain, but thats about it. THAT BEING SAID, this baked chicken meatball recipe is absolutely a memorize-the-general-concept-and-make-it-anytime type of situation.

See? Anytime. I told you I was serious about that part.

How To Make These Chicken Meatballs

K, the recipe is such a breeze. Are you ready?

First, your ingredients. Just pile em in a bowl. All you really need to remember is panko, parm, egg, and chicken. The spices are pretty flexible.

Now OBVIOUSLY WASH YOUR HANDS and take off your rings and all that. And then dive in.

Mix, roll, roll, roll. And bake.

Put your feet up, relax for a minute, smell the deliciousness coming from the oven.

And then youre done!

One of my favorite things about these is that even with being baked, they get a really nice browned exterior. You can always throw them in a saute pan if you feel like they need a little extra browning, but I will legit eat these straight off the baking sheet. Browned to perfection, if you ask me.

Okay, so what are you going to make with these? Because these are the little baked chicken meatballs that could! Me? Ill eat them straight off the pan or maybe in this Chicken Meatballs with Peppers and Orzo orrrrrrrr in this Garlic Herb Spaghetti. YUM.

They can be anything they set their minds to. An-y-thing!

Baked Chicken Meatballs: FAQs

Can I use ground turkey for these meatballs?

Yes! I really love making this with ground chicken OR ground turkey. If I use ground turkey, I like the dark meat ground turkey that they sell at Whole Foods.

Why do you use garlic and onion powder? Cant I use fresh garlic and onions?

I prefer chunk-less meatballs when it comes to onion and garlic which is why I prefer to use powder. But if you like to have the chunks, I think you could use finely minced fresh garlic and onion with good results!

Whats that delicious sauce thats pictured with the meatballs? I want it!

The sauce pictured here is a store-bought vodka sauce from DeLallo! Its delicious. This romesco sauce would also be AMAZING!

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Description

These Baked Chicken Meatballs are the BEST! The perfect addition to any meal or to eat right on their own. Bonus: theyre meal-prep friendly to stock up throughout the week!

Prep: Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.
Mix: Mix all the ingredients together in a mixing bowl.
Roll: Roll the mixture into about 30 small balls. Place on baking sheet.
Bake: Bake for 25-30 minutes.
ENJOY!

Notes

For mixing, I usually wash my hands, take my rings off, and mix it all up with my hands.

Freezer Meal Version

Mix, roll, and freeze:1 pound ground chicken or turkey1 egg1/2 cup panko breadcrumbs1/2 cup grated Parmesan2 tablespoons olive oil1/2 teaspoon garlic powder1/2 teaspoon onion powder1/2 teaspoon saltblack pepper to taste*Note: you can also bake them first at 400 degrees for 20 minutes and then freeze them fully cooked
Bake from raw/frozen: 400 degrees for 30 minutes
Final Step: Serve with literally anything personal fave includes some kind of pasta, red sauce, and a salad.
Check out our full freezer meal posts with all recipes and instructions here!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Bake
Cuisine: American

Keywords: baked chicken meatballs, chicken meatballs, meal prep meatballs

This recipe is included in our ultimate freezer meal guide below.

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One More Thing!

This recipe is part of our best healthy-ish recipes page. Check it out!

Chicken Meatballs

Moist, tasty enough to enjoy all on their own (or with your favorite tomato or marinara sauce), and stuffed with a sneaky serving of spinach, these healthy Baked Chicken Meatballs are basic, done better.

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Before you brush these off as the same ol same ol baked chicken meatball recipe youve tried before, I implore you to reconsider.

These easy and healthy chicken meatballs with spinach offer old-school Italian flavor, done new-school fast:

They require less than 15 minutes to prep.
They are made entirely in the oven.
Will please grownups and kids alike (including your pickiest toddlers).
And are LOADED with good-for-you, great-tasting ingredients.

This is one chicken meatball recipe thats worth a second look.

5 Star Review

These are AMAZING! Super easy to make and I had all of the ingredients in the house already! This one deserves more than 5 stars!
Christine

How to Make Chicken Meatballs

Made with lean ground chicken, whole wheat breadcrumbs, and fresh green spinach, this baked chicken meatball recipe is simply the BEST!

Make a batch for a perfect, crowd-pleasing appetizer (perhaps alongside some Mozzarella Sticks) or a double batch to freeze for a lightning-fast dinner tonight or any night of the week. Goes great as the main dish to these instant pot mashed potatoes!

The Ingredients

Ground Chicken. I like 93% lean here. It has just enough fat content to keep these healthy chicken meatballs moist and juicy. Great source of protein!

Substitution Tip

Ground turkey may also be used in this baked meatball recipe if you prefer (or check out this Baked Turkey Meatballs recipe).

For a hearty vegetarian meatball, check out these Lentil Meatballs.

Whole Wheat Panko Breadcrumbs. To bind the baked chicken meatballs together. I like whole wheat over white breadcrumbs here because whole wheat = extra fiber without any extra effort.

Dietary Notes

For gluten-free chicken meatballs, try swapping the whole wheat breadcrumbs for coarsely ground gluten free rolled oats.

For chicken meatballs without breadcrumbs, swap chicken for turkey in these Whole30 Meatballs (this same recipe also qualifies as Paleo Chicken meatballs).

Parmesan. Richness. Saltiness. Italian flair. A small handful goes a long way. PLEASE buy it freshly ground or grind it yourself. The green can will not do this simple chicken meatball recipe justice (or thisPesto Pasta).
Egg. No tough or dry chicken meatballs here! Egg not only binds the meatballs together but also adds moisture and fat to soften and tenderize them.

Substitution Tip

I have not experimented with making chicken meatballs without egg or with egg whites only. If you want to play around with the recipe, you could try swapping for a flax egg or opt for two egg whites instead of one whole egg. If you try it, Id love to hear about your results.

Spices. To keep these Italian chicken meatballs quick and easy, instead of mincing garlic and sauting onions, I used onion powder, garlic powder, and Italian seasoning right from my spice cupboard.
Tomato Paste. Provides super-concentrated flavor for these Italian baked chicken meatballs (and this equally healthy Turkey Bolognese).
Fresh Spinach. Chopped fresh spinach gives the chicken meatballs flecks of color, sneaks in a little extra nutrition, and helps keep them moist.

Market Swap

If you do not have fresh spinach, sauted kale would also work nicely in these healthy chicken meatballs. Some readers have also made this chicken meatball recipe with frozen spinach by thawing and draining it thoroughly before adding it to the recipe.

The Directions

Beat the egg in a large bowl, then add the remaining ingredients, reserving 1 tablespoon of olive oil and tomato paste.

Gently mix everything until combined. Dont overwork the meat!

Shape into meatballs and arrange in the baking dish.

Whisk together the remaining oil and paste. Brush over the top of the chicken meatballs.

Bake chicken meatballs at 400 degrees F for 18 to 22 minutes, until cooked through, and serve as desired. ENJOY!

Storage Tips

To Store. Store cooked and cooled leftovers in an airtight container in the fridge for up to 3 days.
To Reheat. Warm leftover refrigerated meatballs in a 350-degree F oven until heated through and steaming. If reheating frozen meatballs, preheat your oven to 350 degrees F (if the meatballs are fully cooked) or 400 degrees (if they are not fully cooked). Arrange the meatballs in a baking dish coated with nonstick spray. Then, bake directly from frozen (no need to thaw) until hot, 20 to 30 minutes for cooked meatballs or 25 to 30 minutes for uncooked meatballs (uncooked meatballs should reach an internal temperature of 160 degrees F).
To Freeze. After the meatballs have fully baked, let them cool completely. Then arrange on a baking sheet lined with parchment paper and freeze until the meatballs are firm; about 1 to 2 hours. Transfer the frozen chicken meatballs to a ziptop bag. Squish out as much air as possible and seal. You can also freeze the meatballs uncooked, following the same steps above. Frozen cooked or uncooked meatballs may be stored for up to 3 months.

Storage Tips

If baking meatballs directly from frozen, make sure they are in a baking dish that can be put in the oven with frozen food inside. Some baking dishes, particularly glass, will break if placed in a hot oven with cold food inside.

What to Serve with Chicken Meatballs

Mixing Bowls. I use this nested set of glass mixing bowls almost daily in my kitchen.
Baking Dish. This one is safe for the oven, microwave, AND freezer!
Sheet Pan. An alternative to using a baking dish to prepare these healthy chicken meatballs in the oven.

Get back to the basics with this simple Italian chicken meatballs recipe.

Frequently Asked Questions

Can I Make Chicken Meatballs Without Cheese?

Cheese is important for this recipe because it flavors the chicken meatballs and helps them hold their shape. Therefore Im not sure I would omit the cheese or substitute it. If youre looking for meatballs without cheese, try theseCranberry Turkey Meatballs, Whole30 Meatballs, or experiment with using nutritional yeast.

How To Know When Chicken Meatballs Are Done?

Chicken meatballs are fully cooked when evenly brown, firm to the touch, and register an internal temperature of 160 degrees F.

How to Make Chicken Meatballs With An Air Fryer?

Check out my Air Fryer Meatballs recipe as a good starting point.

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1 large egg
1 pound ground chicken (I like 93% lean)
1/2 cup whole wheat panko breadcrumbs
1/3 cup Parmesan cheese finely grated
2 tablespoons extra-virgin olive oil divided
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste divided
3 tablespoons flat-leaf parsley finely chopped
2 1/2 cups fresh spinach lightly packed

For Serving:

Tomato sauce
Cooked whole wheat pasta, zucchini, or other vegetable noodles
Buns for sandwiches
Toothpicks to serve as an appetizer

Place a rack in the upper third of the oven and preheat to 400 degrees F. Lightly coat a 913-inch baking dish or rimmed baking sheet with nonstick cooking spray.
Beat the egg in the bottom of a large bowl. Add the chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, fresh parsley, and 1 tablespoon tomato paste. Finely chop the spinach so that it is in small bits, then add it to the bowl.
With a fork or your hands, mix until well combined, being careful not to compact the meat.
Shape the mixture into 12 meatballs and arrange them in the prepared baking dish, 1-inch apart, so they do not touch.
Whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of tomato paste in a small bowl. It wont be perfectly smooth but will bake up just fine. Brush over the top of the meatballs.
Bake the meatballs in the upper third of the oven for 18 to 22 minutes until cooked through. Serve hot with pasta, zucchini noodles, inside a hoagie bun, or any way you choose!

TO STORE:Store cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 3 days.
TO REHEAT: Warm leftover refrigerated meatballs in a 350-degree F oven until heated through and steaming. IF reheating frozen meatballs, preheat your oven to 350 degrees F (if the meatballs are fully cooked) or 400 degrees (if they are not fully cooked). Arrange the meatballs in a baking dish coated with nonstick spray. Then, bake directly from frozen until hot, 20 to 30 minutes for cooked meatballs or 25 to 30 minutes for uncooked meatballs (uncooked meatballs should reach an internal temperature of 160 degrees F).
TO FREEZE: After the meatballs have fully baked, let them cool completely. Then arrange on a parchment-lined baking sheet and freeze until the meatballs are firm; about 1 to 2 hours. Transfer the frozen chicken meatballs to a ziptop bag. Squish out as much air as possible and seal. You can also freeze the meatballs uncooked, following the same steps above. Frozen cooked or uncooked meatballs may be stored for up to 3 months.

Serving: 1meatball (without pasta or additional sauce)Calories: 107kcalCarbohydrates: 3gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 50mgPotassium: 283mgFiber: 1gSugar: 1gVitamin A: 770IUVitamin C: 4mgCalcium: 54mgIron: 1mg