Ready in only 30 minutes, these easy baked chicken meatballs perfect as an appetizer, stand-alone meal, or paired with your favorite sauce. They’re tasty, simple, and freezer-friendly too.
The full recipe is at the bottom of this page, but here’s a quick overview of what you’ll need & how to make it:
- 1 pound ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Popular Additions & Substitutions:
Chicken: use 93 – 95% lean ground chicken if possible to help keep. the meatballs moist.
Turkey: this recipe is also tasty with ground turkey.
Breadcrumbs: you can also substitute Italian breadcrumbs for more flavor.
How to Make Baked Chicken Meatballs
Step 1: Preheat the Oven
Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper and lightly coat with cooking spray.
Step 2: Make the Meatballs
In a large bowl, mix together all of the ingredients. Using your hands or a cookie scoop, form meatballs that are about 1” wide. Place the meatballs on the baking sheet so that they are not touching.
Step 3: Bake the Meatballs
Bake for 20 – 25 minutes in the preheated oven. The meatballs should be cooked through (the cooked internal temperature of chicken is 165°F) and browned on the outside.
Step 4: Serve
Serve warm as a stand-alone meal or pair the meatballs with your favorite sauce.
How to Serve Chicken Meatballs
Chicken meatballs are super versatile! Here’s a few of the most popular ways to eat them:
- As an appetizer: no sauce needed, just serve them as-is
- As part of a meal: add these to your plate, for example over rice or mashed potatoes and with a side of veggies
- With pasta sauce (or any other favorite sauce): either smothered in the sauce or for dipping
- Meal prep: these can be the protein in your meal prep for the week
These chicken meatballs are great to keep on hand (add a batch to your freezer!) to add to pasta dishes, burrito bowls, and much more.
How to Store Leftovers
In the fridge: store in an airtight container for up to 3 – 4 days.
In the freezer: store in the freezer for 3 – 4 months. This recipe is very freezer-friendly — we love to make a double batch so that we always have extras to freeze!
Did you make this recipe? Let us know how it turned out in the comments below! We love to hear your feedback!Print