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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.

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

  1. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper and brush lightly with olive oil.
  2. In a large bowl, stir the panko and milk together and let sit for 5 minutes to form a thick paste.
  3. Add the ground chicken, Parmesan, egg, garlic, parsley, oregano, onion powder, salt, pepper, and red pepper flakes to the bowl.
  4. Mix gently with your hands until just combined. Do not overmix, or the meatballs will be tough.
  5. 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.
  6. Arrange the meatballs on the prepared baking sheet, spacing them about 1 inch apart.
  7. Bake for 18 to 22 minutes, until golden brown and cooked through, with an internal temperature of 165°F (74°C).
  8. For extra browning, broil for the last 1 to 2 minutes, watching closely.
  9. Warm the marinara sauce in a large skillet, add the baked meatballs, and simmer gently for 5 minutes so they absorb the flavor.
  10. 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

Find it online: https://thefamilycooking.com/baked-chicken-meatballs/