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A skillet of golden brown Baked Chicken Meatballs, glistening and garnished with fresh parsley.

Baked Chicken Meatballs

These baked chicken meatballs are impossibly tender, juicy, and flavorful, packed with Parmesan, garlic, and herbs. This hands-off, no-mess recipe is a game-changer for easy weeknight dinners and the ultimate secret to mastering your meal prep.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6
Course: Appetizer, Lunch, Main Course
Cuisine: Italian-American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken a mix of thigh and breast is recommended
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg
  • 1/2 medium yellow onion, finely minced
  • 3 cloves garlic, minced
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon olive oil

Equipment

  • Large baking sheet
  • Parchment paper
  • Large mixing bowl
  • Medium cookie scoop (1.5 tablespoon size)
  • Whisk
  • Cutting board
  • Chef's knife
  • Instant-read thermometer

Method
 

  1. Position a rack in the center of your oven and preheat to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, lightly whisk the egg. Add the minced onion, minced garlic, chopped parsley, olive oil, dried oregano, salt, and pepper. Stir until well combined.
  3. Add the ground chicken, Panko breadcrumbs, and grated Parmesan cheese to the bowl with the wet ingredients.
  4. Using your hands, gently mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.
  5. Use a medium cookie scoop (about 1.5 tablespoons) to portion the mixture. Gently roll each portion between your palms to form a smooth ball.
  6. Place the formed meatballs on the prepared baking sheet, leaving a small space between each one to ensure even browning.
  7. Bake for 18-22 minutes, or until cooked through and golden brown. The internal temperature should reach 165°F (74°C). There is no need to flip them.
  8. Let the meatballs rest on the baking sheet for a few minutes before serving or storing.

Notes

For the best results, do not overwork the meat mixture. A light hand ensures tender meatballs. Avoid using ultra-lean (99%) ground chicken, as the lack of fat can result in a dry texture. Ensure you do not crowd the baking sheet to allow for proper browning. For variations, you can substitute ground turkey, use Italian breadcrumbs instead of Panko, or add a teaspoon of smoked paprika for a smoky flavor. These meatballs store beautifully in an airtight container in the refrigerator for up to 4 days, making them perfect for meal prep.