Why You’ll Love This Recipe
I make these meatballs whenever I need an easy weeknight dinner that the whole family will eat. Baking them on a sheet pan means no splattering oil and no standing over the stove, while the panko soaked in milk keeps the lean chicken moist and tender. The Parmesan, garlic, and oregano add plenty of savory flavor, so they taste great with just about any sauce. It’s a one-bowl mixture, it doesn’t need a mixer, and the meatballs freeze beautifully, which makes them perfect for meal prep, game day, and busy nights.
Ingredients
For the chicken meatballs
- 450 g (1 lb) ground chicken
- 30 g (½ cup) panko breadcrumbs
- 45 ml (3 tbsp) milk
- 1 large egg
- 30 g (⅓ cup) grated Parmesan
- 3 garlic cloves, minced
- 40 g (¼ cup) finely chopped onion
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- ¾ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil, for the pan
Directions
- Heat the oven. Preheat to 200°C (180°C fan / 400°F). Line a rimmed baking sheet with parchment paper and brush it with the olive oil.
- Soak the breadcrumbs. In a large bowl, stir together the panko and milk. Let it sit for about 5 minutes, until the crumbs absorb the milk.
- Add the flavorings. Add the egg, Parmesan, garlic, onion, parsley, oregano, salt, and pepper to the bowl and mix until combined.
- Add the chicken. Add the ground chicken and gently mix with your hands until just combined. Don’t overmix, or the meatballs will turn tough.
- Shape. Roll the mixture into balls about 4 cm (1½ in) wide, making about 20 meatballs. Wet hands help prevent sticking. Place them on the baking sheet with a little space between each one.
- Bake. Bake for about 18 minutes, flipping halfway through, until golden and cooked through with an internal temperature of 74°C (165°F).
- Rest. Let the meatballs rest for 3 to 5 minutes before serving.
- Serve. Serve with marinara over pasta, tucked into subs, or alongside rice and roasted vegetables.
Servings and Timing
- Serves: 4 (about 20 meatballs)
- Prep time: 15 minutes
- Soaking time: 5 minutes
- Bake time: 18 minutes
- Resting time: 3 to 5 minutes
- Total time: about 45 minutes
Variations
- Turkey meatballs: Swap the ground chicken for ground turkey in equal amounts.
- Gluten-free: Use gluten-free breadcrumbs or the same amount of rolled oats.
- Extra browning: Broil the cooked meatballs for 1 to 2 minutes at the end.
- Spicy: Add ½ tsp red pepper flakes to the mixture.
- Italian herb: Replace the oregano with 1 tsp Italian seasoning and add 1 tbsp chopped fresh basil.
- Meatball subs: Simmer the baked meatballs in marinara, then pile them into toasted rolls with melted mozzarella.
Storage and Reheating
Store the cooked meatballs in an airtight container in the fridge for up to 4 days. To freeze, cool them completely, spread them on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge. Reheat in a 175°C (350°F) oven for 10 to 12 minutes, or in a covered pan with a splash of sauce or broth, until heated through. Microwaving for 1 to 2 minutes also works in a pinch.
FAQs
Why are my chicken meatballs dry?
Ground chicken is lean, so it can dry out if overbaked or overmixed. Soak the breadcrumbs in milk, mix gently, and take the meatballs out as soon as they reach 74°C (165°F).
Do I have to flip the meatballs?
Flipping halfway helps them brown evenly, but it isn’t required. If you skip it, they will just be golden on top and softer on the bottom.
Can I use dried breadcrumbs instead of panko?
Yes. Use the same amount, though the texture will be slightly denser.
How do I know when they’re done?
Check that the internal temperature reaches 74°C (165°F), or cut one open to make sure it’s no longer pink in the center.
Can I make the mixture ahead?
Yes. Mix and shape the meatballs up to a day ahead, cover them, and refrigerate until you’re ready to bake.
Can I cook them in an air fryer?
Yes. Air fry at 190°C (375°F) for 10 to 12 minutes, shaking the basket halfway through.
Conclusion
These baked chicken meatballs are one of my favorite ways to turn a pound of ground chicken into a dinner everyone asks for again. They’re juicy, savory, and easy enough for any night of the week. I hope they become your go-to meatball recipe, too.
Print
Tender, juicy baked chicken meatballs seasoned with garlic, parmesan, and Italian herbs. No frying and no mess, they bake in about 20 minutes and are perfect tossed in marinara, piled on subs, served over pasta, or packed into meal prep containers.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 24 meatballs
- Category: undefined
- Method: Baking
- Cuisine: Italian
Ingredients
- 1 1/2 lbs (680 g) ground chicken
- 1/2 cup (30 g) panko breadcrumbs
- 1/3 cup (80 ml) whole milk
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 2 tbsp finely chopped fresh parsley
- 1 tsp dried oregano
- 1 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp (15 ml) olive oil, for the pan
- 2 to 3 cups (480 to 720 ml) warm marinara sauce, for serving
- Extra Parmesan and chopped fresh basil or parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper and brush lightly with olive oil.
- In a large bowl, stir the panko and milk together and let sit for 5 minutes to form a thick paste.
- Add the ground chicken, Parmesan, egg, garlic, parsley, oregano, onion powder, salt, pepper, and red pepper flakes to the bowl.
- Mix gently with your hands until just combined. Do not overmix, or the meatballs will be tough.
- Using a 1 1/2-tablespoon scoop or wet hands, shape the mixture into about 24 meatballs, each roughly 1 1/2 inches (4 cm) wide.
- Arrange the meatballs on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 18 to 22 minutes, until golden brown and cooked through, with an internal temperature of 165°F (74°C).
- For extra browning, broil for the last 1 to 2 minutes, watching closely.
- Warm the marinara sauce in a large skillet, add the baked meatballs, and simmer gently for 5 minutes so they absorb the flavor.
- Serve hot, topped with extra Parmesan and fresh herbs.
Notes
- Soaking the panko in milk (a panade) is the secret to moist, tender chicken meatballs.
- Ground chicken is sticky; wet your hands or use a cookie scoop for easy, even shaping.
- Use ground dark meat or a mix of light and dark for the juiciest results.
- Do not overbake; pull the meatballs as soon as they reach 165°F (74°C).
- Make-ahead: shape the meatballs and refrigerate, covered, for up to 24 hours before baking.
- Store cooked meatballs in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked meatballs for up to 3 months; thaw overnight in the refrigerator and reheat in sauce.
- For an air fryer, cook in a single layer at 375°F (190°C) for 10 to 12 minutes, shaking halfway through.
- For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
Nutrition
- Serving Size: 4 meatballs
- Calories: 275
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 135 mg
