Baked Chicken Meatballs
Juicy and flavorful baked chicken meatballs made with ground chicken, breadcrumbs, herbs, and spices. A healthy, oven-baked alternative to frying, perfect for meal prep or serving over pasta, rice, or in a sandwich.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb ground chicken (preferably 93% lean)
- 0.5 cup breadcrumbs (plain or Italian-seasoned)
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 0.25 cup finely chopped fresh parsley
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil (for brushing or spraying)
Instructions
Preparation Steps
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and pepper. Mix gently with your hands or a spoon until just combined. Avoid overmixing to keep the meatballs tender.
- Scoop the mixture using a tablespoon or small cookie scoop and roll into 1.5-inch balls. Place them evenly spaced on the prepared baking sheet.
- Lightly brush or spray the meatballs with olive oil to help them brown during baking.
- Bake in the preheated oven for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) and the meatballs are golden brown on the outside.
- Remove from the oven and let rest for 2–3 minutes before serving. Serve warm with marinara sauce, over pasta, in a sub roll, or alongside roasted vegetables.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the oven or microwave before serving.