These juicy baked chicken meatballs are a perfect blend of lean protein and savory flavors, ready in just 35 minutes! With only 39 calories per serving, they’re a nutritious choice for anyone watching their portions while still craving delicious homemade comfort food.
Whether you’re meal prepping for the week or serving a family dinner, these tender meatballs deliver restaurant-quality taste with minimal prep time and simple baking method.
Ingredients
- Ground Chicken: 1 pound, lean meat (can substitute with turkey)
- Seasonings: ½ tsp salt, 1 tsp black pepper, ½ tsp oregano
- Binding Elements: ½ cup breadcrumbs, 1 fresh egg
- Flavor Enhancers: ½ cup fresh Parmesan, ½ tsp garlic powder, ½ tsp onion powder
- Fresh Herbs: ¼ cup chopped parsley for brightness
Instructions
- Prep Work: Heat oven to 400°F. Get your baking sheet ready with foil or cooking spray
- Mix & Blend: Combine all ingredients in a large bowl. Mix gently until everything is well incorporated
- Shape & Form: Roll mixture into 25-30 evenly sized meatballs. Place on prepared baking sheet with ½ inch spacing
- Bake to Perfection: Let them cook for 25-30 minutes until thoroughly cooked and lightly golden
- Storage Tip: Keep leftovers in an airtight container in the fridge for up to 4 days
Making Perfect Meatballs
Want to make these meatballs extra juicy? The secret is in how you form them! Use gentle hands when mixing and shaping – overworking the meat can make your meatballs tough.
Roll them between your palms with light pressure, making each one about the size of a golf ball. A little cooking spray on your hands keeps the mixture from sticking while you work.
Easy Swaps
These meatballs are super flexible! You can swap ground turkey for the chicken if you prefer. No fresh parsley? Use 1 tablespoon dried instead.
Regular bread crumbs work just as well as panko, and if you’re out of breadcrumbs altogether, crushed crackers make a great substitute. For a gluten-free version, try using gluten-free breadcrumbs or crushed rice crackers.
Serving Ideas
These tasty meatballs are so versatile! Toss them with your favorite pasta and marinara sauce, or serve them as appetizers with a side of warm marinara for dipping. They’re amazing in sub sandwiches with melted mozzarella. For a lighter meal, try them over a bed of zucchini noodles or alongside a fresh green salad.
Storage and Reheating
Make a big batch – these meatballs freeze beautifully! Once they’re completely cool, pop them in a freezer bag and they’ll keep for up to 3 months. When you’re ready to eat, thaw them overnight in the fridge.
To reheat, warm them in the microwave for 1-2 minutes, or heat them in a covered dish in the oven at 350°F for about 10 minutes.
Baked Chicken Meatballs
Equipment
- Baking sheet
- Mixing bowl
Ingredients
- 1 pound ground chicken or ground turkey
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup breadcrumbs or crushed saltine crackers
- 1 egg
- 1/2 cup Parmesan cheese freshly grated
- 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 chopped
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with foil or spray lightly with cooking spray.
- Add all of the ingredients to a large mixing bowl and use your hands or a spoon mix everything together.
- Scoop the mixture into 25-30 small meatballs, and place them on a baking sheet ½ inch apart.
- Bake for 25-30 minutes or until cooked through.
- Leftover meatballs will store well in the refrigerator in an airtight container for 3-4 days.
