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
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ 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!Print