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These tasty Chicken Meatballs are a classic meatball recipe made with ground chicken and a few other simple ingredients!
Easy Baked Chicken Meatballs
Pasta with meatballs is a classic meal that everyone loves. Combine ground chicken and a few simple ingredients, then, they bake in the oven to create a tasty little chicken meatball that is packed with Italian flavor.
Serve these meatballs over Tomato Basil Pasta, or any favorite pasta, or make a meatball sandwich with pasta sauce and mozzarella cheese. You will want to add these tasty little meatballs to your dinner menu every single week!
How To Make Chicken Meatballs
Meatballs come together with a few simple steps. You can also prep these in advance to save time at dinner.
- First, make the meatball mixture. Mix together all of the ingredients in a large mixing bowl – ground chicken, egg, bread crumbs, Parmesan cheese, olive oil, Worcestershire sauce, parsley, Italian seasoning, salt, garlic powder, onion powder, and red pepper flakes. the olive oil will help to keep the meatballs moist since ground chicken is naturally low in fat.
- Next, shape the mixture into 1 to 1 1/2-inch balls, about 12 to 15 meatballs total. Easily double or triple this recipe if you need more. A cookie scoop is an excellent tool to keep on hand for making chicken meatballs.
- Place the meatballs on a prepared baking sheet lined with parchment paper or a silicone baking sheet to keep them from sticking.
- Bake the meatballs at 400 degrees for 20 minutes, or until cooked through. These meatballs are done when a digital meat thermometer inserted into the center of the meatballs reaches 165 degrees Fahrenheit.
- Serve the meatballs over pasta with sauce, in subs or with a cocktail meatball sauce.
Recipe Tips and Tricks
- Mix with your hands, and do not overmix! Overmixing is usually the culprit when your meatballs have a dense texture. Using your hands will help you keep from mixing too much.
- Store leftovers in a sealed container for up to 3-4 days in the fridge. Freeze, tightly wrapped, for up to two months. Bake from frozen until warmed, or toss into bubbling stovetop sauce.
- You can also freeze these meatballs raw. Freeze raw meatballs for up to three months, and cooked meatballs for up to two months. Cook through before adding to your sauce.
More Meatball Recipes
- Turkey Meatballs
- Mozzarella Stuffed Meatballs
- Swedish Meatballs
- Crockpot Cranberry Meatballs
- Buffalo Ranch Meatballs
- Sweet and Sour Meatballs
- 1 pound ground chicken
- 1 large egg
- 1/2 cup bread crumbs
- 1/4 cup Parmesan cheese
- 1 tablespoon olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh parsley minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, lightly beat egg. Add ground chicken, bread crumbs, Parmesan cheese, olive oil, Worcestershire sauce, parsley, Italian seasoning, salt, garlic and onion powders and red pepper flakes.
- Use your hands or a wooden spoon to mix ingredients evenly until just combined, being careful not to overmix.
- Shape the mixture into 12 to 15 meatballs, about 1- to 1 ½- inches in size. Arrange separately on baking sheet.
- Bake in upper third of the oven for 18 to 21 minutes, until cooked through. Serve over pasta with pasta sauce, in subs, or with cocktail meatball sauce.
- Freeze uncooked meatballs for up to 3 months or cooked meatballs for up to 2 months. Thaw meatballs and cook or reheat prior to serving.