When you’re craving a meal that is hearty, comforting, and easy to prepare, chicken meatballs are one of the best options you can make in your kitchen. They’re light yet satisfying, with a tender bite that soaks up any sauce you pair them with. Whether you enjoy them over a plate of warm pasta, tucked inside a crusty roll, or served as a simple appetizer, chicken meatballs give you a flavor-packed experience in every bite.
Why We Love This Chicken Meatballs Recipe
There’s a lot to love about chicken meatballs, and it goes beyond the fact that they taste amazing. You’ll appreciate how simple they are to make — no complicated steps or fancy tools are required. The mixture comes together in minutes, and the oven does most of the work, leaving you free to prepare sides or a salad while they bake.
You’ll also enjoy how adaptable the recipe is. Want them in a marinara sauce? Perfect. Prefer to toss them in a creamy gravy? Also delicious. They can be served in so many different ways that you’ll never get bored. Another reason to love them is the texture — tender, moist, and never dry when made with the right kind of ground chicken. Even better, they freeze beautifully, which means you can prepare a big batch and keep some on hand for quick meals later in the week.
And finally, this recipe is ideal for family meals. The flavor is mild enough for kids to enjoy, but still rich enough for adults to appreciate. It’s the kind of recipe that earns a permanent spot in your rotation.
Ingredients about Chicken Meatballs
- 1 large egg
- 2 tablespoons extra virgin olive oil
- 1/2 cup gluten-free panko-style bread crumbs
- 2 teaspoons worcestershire sauce
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Scant 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lb ground chicken (not 99% fat-free chicken breast)
How to Make Chicken Meatballs Directions
Making chicken meatballs is simple, but the details matter when it comes to getting the best texture and flavor. You’ll start by preheating your oven to 400°F and lining a baking sheet with parchment paper or foil that’s been lightly coated with nonstick spray. This step ensures your meatballs won’t stick and makes cleanup a breeze.
In a large mixing bowl, whisk together the egg, olive oil, breadcrumbs, worcestershire sauce, parsley, garlic powder, onion powder, salt, and pepper. This step evenly distributes the seasonings so each bite of your meatballs tastes consistent.
Next, crumble the ground chicken into the bowl. Use your hands to gently mix everything together. Be careful not to overmix — this is key to keeping the meatballs tender. Overmixing can make them dense and tough.
Once combined, divide the mixture into four equal portions. Then, divide each portion into four smaller pieces. Roll each piece gently between your palms to form a smooth ball. You should end up with 16 meatballs, each roughly the same size for even cooking.
Arrange the meatballs on the prepared baking sheet, leaving space between each one so the heat can circulate. Bake them for about 16–18 minutes, or until an instant-read thermometer inserted into the center reads at least 165°F. For extra tenderness, you can cook them until they reach 200°F, as dark meat becomes more succulent at higher temperatures.
If you’re using very lean chicken breast (which isn’t recommended for this recipe), make sure to pull them out right at 165°F to prevent dryness. Once cooked, remove them from the oven and let them rest for a couple of minutes before serving. This allows the juices to settle back into the meat.
How to Serve Chicken Meatballs
You can serve chicken meatballs in a variety of delicious ways. One classic approach is to pair them with pasta and marinara sauce. The sauce clings to the tender meatballs, making each bite comforting and satisfying. Sprinkle some grated cheese on top and you’ve got a perfect Italian-style dinner.
Another great serving option is a meatball sub. Lightly toast a roll, add slices of mozzarella or provolone, and tuck the meatballs inside with a spoonful of sauce. You can also serve them over mashed potatoes with a rich gravy for a homestyle meal.
For lighter options, try adding them to a fresh salad for a boost of protein, or serve them on skewers with a dipping sauce as a party appetizer. They also work well in soups — drop smaller-sized meatballs into broth for a hearty, flavorful twist on traditional chicken soup.
Expert Tips: Chicken Meatballs
- Choose the right meat: Use ground chicken with a bit of fat for the best texture and flavor. Very lean chicken breast can make the meatballs dry.
- Don’t overmix: Gently mix the ingredients to keep the meatballs soft and tender.
- Same size matters: Roll the meatballs evenly so they cook at the same rate.
- Temperature check: Use an instant-read thermometer for perfect results. Cooking to 200°F with dark meat chicken will give you extra tenderness.
- Flavor boost: Add fresh herbs, a pinch of chili flakes, or grated Parmesan for a flavor upgrade.
- Make ahead: Prepare the meatball mixture and refrigerate it for up to 3 days before baking.
How to Store Chicken Meatballs
You can store leftover chicken meatballs in the refrigerator for up to 3 days in an airtight container. To reheat, add a splash of chicken broth and warm them in the microwave, or simmer them in sauce on the stovetop.
For longer storage, freeze them. Cooked meatballs can be frozen in a single layer on a baking sheet, then transferred to a freezer bag for up to 3 months. Reheat straight from frozen in the oven or in sauce. Raw meatballs can also be frozen before cooking — just bake them directly from frozen, adding a few extra minutes to the cooking time.
Variation of Chicken Meatballs
Chicken meatballs are a blank canvas for flavor, so you can customize them to suit your tastes. Try mixing in chopped fresh herbs like basil or cilantro for a burst of freshness. For a Mediterranean twist, add crumbled feta and a sprinkle of oregano.
If you love spice, mix in some finely chopped jalapeños or a dash of hot sauce. For an Asian-inspired version, swap the parsley for green onions and add a splash of soy sauce and sesame oil. You could also make mini meatballs for appetizers or soup, or jumbo meatballs to serve as a main dish with roasted vegetables.
FAQ About Chicken Meatballs
Can I use turkey instead of chicken?
Yes, ground turkey works well in this recipe. Just be sure to choose a blend with some fat for moisture.
How do I keep chicken meatballs from drying out?
Use ground chicken that isn’t too lean, mix gently, and don’t overbake. Cooking them to 200°F with dark meat gives extra tenderness.
Can I fry these instead of baking?
Absolutely. Fry them in a skillet with a little oil over medium heat until golden and fully cooked inside.
What sauces pair well with chicken meatballs?
Marinara, creamy mushroom sauce, teriyaki, pesto, or even a sweet chili glaze are all delicious options.
Can I make chicken meatballs gluten-free?
Yes, use gluten-free panko breadcrumbs as in this recipe, and ensure any sauces you serve are also gluten-free.
Chicken Meatballs
Equipment
- Baking Sheet
- Mixing Bowl
- Parchment Paper or Foil
Ingredients
- 1 large egg
- 2 Tbsp. extra virgin olive oil
- 1/2 cup gluten-free panko-style bread crumbs
- 2 tsp. worcestershire sauce
- 2 tsp. dried parsley
- 1 tsp. garlic powder
- 1 tsp. onion powder
- scant 1 tsp. salt
- 1/2 tsp. pepper
- 1 lb. ground chicken (not 99% fat-free chicken breast)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil, lightly coated with nonstick spray.
- In a large mixing bowl, whisk together the egg, olive oil, breadcrumbs, worcestershire sauce, parsley, garlic powder, onion powder, salt, and pepper.
- Gently crumble the ground chicken into the bowl and mix with your hands until just combined. Avoid overmixing.
- Divide the mixture into 16 equal pieces and roll each piece into a ball.
- Arrange the meatballs on the prepared baking sheet, leaving space between each one.
- Bake for 16-18 minutes, or until an instant-read thermometer registers at least 165°F (74°C).
- Let the meatballs rest for a couple of minutes before serving.
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