Baked Chicken Meatballs

Chances are you’ve eaten pork, beef, and even turkey meatballs, but what about chicken? Ground beef provides a light, tender base for meatballs that take on flavors easily. For this recipe, the meatballs are simply flavored with garlic, parsley, and parmesan, then baked until juicy and lightly browned.

Chicken meatballs are delicious served with spaghetti in a marinara or pesto sauce. Dip them in barbecue sauce for a delicious appetizer or add them to an Italian wedding soup. Opt for full comfort with red sauce and melted mozzarella cheese stuffed in a crunchy bun. They’re so versatile, quick and easy to make, and great for meal planning.

For the juiciest meatballs, avoid ground beef that is too lean as it dries out faster. Avoid ground chicken breasts. Aim for a mix of white and dark meat with at least 5% fat.

Some grocery stores may only carry ground beef that is 96% lean or more – that’s fine. Keep an eye on the meatballs as they bake to keep them from overcooking and drying out. Alternatively, you can use a fattier ground turkey instead.

No oven? Fry the meatballs in the pan

I bake these meatballs so I have time to prepare other dishes while they cook in the oven. Plus, you only need a little bit of oil to cook them—I just use cooking spray on the baking sheet and a little spritz on the meatballs. The meatballs won’t turn golden brown on top during baking, but they’re still tasty.

Don’t have an oven or want a nice brown crust on your meatballs? Fry them on the stove. Here’s how:

Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot, add the meatballs in a single layer. You may have to cook them in batches if they don’t fit without overlapping. Use tongs to turn them while they brown on the underside until golden brown all over.

My tricks for the best chicken meatballs

Although chicken meatballs are easy to make, there are a few tricks to ensure they come out just right:

• Don’t overwork the mix! Use your hands to combine the meatball mixture, making sure everything is evenly distributed. Be careful not to aggressively mix or crush the mixture. This will prevent the meatballs from becoming chewy.
• Carefully shape the meatballs. Roll the meatballs between your palms, but don’t squeeze them into tight little balls. Instead, toss them gently and lightly until they hold together so they stay fluffy as they cook.
• Do extra! This recipe is easily doubled for a crowd or for meal prep. There are so many ways to serve these meatballs that you don’t feel like you’re eating the same meal twice.

Ideas for serving chicken meatballs

These meatballs are easy and delicious on their own. They taste even better with a delicious sauce. The meatballs can be placed directly into a pot of simmering sauce to cover them completely. If you have extra meatballs, you can also add them to a soup or nice broth!

Try pairing chicken meatballs with one of these delicious sauces, or swap out the meatballs in the recipe:

• Fresh basil pesto
• Homemade tomato sauce
• Bourbon Barbecue Sauce
• Cranberry Glazed Meatballs
• Turkey Meatball Soup with Spinach and Orzo
• Chipotle Meatballs

So many variations to try

Use this recipe as a guide to a whole new flavor profile! Add the new ingredients to the meatball mixture and continue with the recipe.

• Ginger shallots: Omit the parmesan and parsley. Add 2 teaspoons grated fresh ginger, 1/4 cup finely chopped green onions, 1 tablespoon soy sauce, and 1 teaspoon sesame oil.
• lemon herb: Reduce parsley to 2 tablespoons. Add 1 tablespoon fresh lemon juice, 1 teaspoon finely grated lemon zest, 2 tablespoons chopped chives, 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme and 1/2 teaspoon dried oregano.
• spice curry: Omit parmesan, parsley and milk. Add 1 teaspoon grated fresh ginger, 2 teaspoons curry powder, 2 tablespoons plain yogurt and 2 tablespoons finely chopped coriander.

Or fortify the meatballs with extra cheese, veggies, or spices:

• More cheese: Cut a ball of mozzarella into 1/3-inch cubes. Build the meatballs around the piece of mozzarella and enclose it in the middle. You’ll end up with a few more meatballs since you’re replacing some of the meat mixture with cheese. The gooey cheese will ooze out as it bakes.
• Spinach: Add frozen spinach for a pop of color and some nutrition. Thaw 8 ounces of frozen chopped spinach and squeeze dry. Add it to the meatball mixture and omit the milk.
• More spice: Add up to 2 teaspoons Calabrian chili paste or double the crushed red pepper flakes.

How to plan ahead

The uncooked meatball mix can be stored in the refrigerator for up to 12 hours. Cover the bowl tightly with plastic wrap and refrigerate. You can also roll the meatballs and store uncooked in an airtight container or directly on the baking sheet if it fits in your fridge.

How to Freeze Meatballs

Chicken meatballs freeze well. Shape the patties and place them on a parchment-lined baking sheet or smaller tray that fits in your freezer. Freeze them for about 2 hours. Once frozen hard, place in a ziplock bag, squeeze out the air and seal tightly. The meatballs will keep in the freezer for 2 months.

Thaw the frozen meatballs overnight in the refrigerator before reheating, or if serving this way, add the frozen meatballs directly to the hot broth or sauce on the stovetop until warmed through. Make sure the broth or sauce is hot but not boiling, as going from frozen to high heat can leave the meatballs hot on the outside and still frozen on the inside.

Hungry with a chance of meatballs!

• swedish meatballs
• Cranberry Glazed Meatballs
• Greek meatballs
• Cheesy Slow Cooker Sausage Balls
• italian meatballs