Name: Juicy Chicken Meatballs (That Go with Everything)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb ground chicken; 1/4 cup breadcrumbs (use gluten-free if needed); 1/4 cup grated Parmesan cheese; 1 large egg; 2 cloves garlic (minced); 2 tbsp finely chopped onion or shallot; 1 tsp Italian seasoning; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp chopped parsley (optional); Olive oil spray (for baking)

Jump to Recipe Print Recipe

Let’s talk about chicken meatballs—because once you try these juicy, flavorful bites, you’ll never reach for frozen ones again. These homemade meatballs are tender, well-seasoned, and totally versatile. Whether you’re tossing them with marinara and spaghetti, serving them over rice bowls, tucking them into wraps, or freezing them for future lunches, they just work.

They’re made with lean ground chicken, a few pantry staples, and some simple seasonings that bring out their savory, slightly herby flavor. Plus, they bake in the oven (no frying required!), so they’re easy, hands-off, and cleanup is a breeze. I like to think of these as the ultimate meal-prep MVP: they’re freezer-friendly, kid-approved, and can swing from Italian-style to Asian-inspired with just a tweak or two.

I started making these when I was trying to mix up our usual dinner routine and wanted something lighter than beef but still satisfying. Now? They’re in our rotation every single week. Once you make them, you’ll see why.

Why You’ll Love This Recipe

Quick and easy – Just mix, roll, and bake. They’re done in about 30 minutes start to finish.
Lean and satisfying – Made with ground chicken, so they’re lighter but still super flavorful.
Baked, not fried – Healthier, less mess, and just as delicious.
Meal-prep hero – Make a double batch and freeze half. You’ll thank yourself later.
Family-friendly – Mild but flavorful, they work for both picky eaters and flavor lovers.
Endlessly versatile – Serve them with pasta, rice, salad, or in a sandwich.
Easy to customize – Add different herbs, sauces, or spices to suit your vibe.

Ingredients You’ll Need

Here’s what you need to make the best-ever chicken meatballs:

Ground chicken (1 lb) – Lean but not too lean. 93% lean works great. If it’s too lean, the meatballs can dry out.
Breadcrumbs (½ cup) – Panko or regular. Helps hold them together and keeps them moist.
Milk (2 tablespoons) – Softens the breadcrumbs so your meatballs stay tender.
Egg (1) – Binds everything together.
Parmesan cheese (¼ cup, grated) – Adds saltiness and umami. Optional, but highly recommended.
Garlic (2 cloves, minced) – For that essential savory depth.
Onion (¼ cup, finely grated) – Grating helps it melt into the meatballs for added moisture and flavor.
Italian seasoning (1 teaspoon) – Or use a combo of dried basil, oregano, and thyme.
Salt (¾ teaspoon) – Adjust to taste.
Black pepper (¼ teaspoon) – For balance and mild heat.
Olive oil or cooking spray – To lightly coat your baking sheet.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make Them (Step-by-Step Instructions)

Step 1: Preheat your oven
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil or cooking spray.

Step 2: Soften the breadcrumbs
In a large mixing bowl, combine the breadcrumbs and milk. Let them sit for 2–3 minutes to absorb the liquid. This step is key for keeping the meatballs moist.

Step 3: Add the rest of the ingredients
To the breadcrumb mixture, add ground chicken, egg, Parmesan, garlic, grated onion, Italian seasoning, salt, and pepper. Use your hands or a fork to gently mix until just combined—don’t overmix or they can get dense.

Step 4: Form the meatballs
Use a cookie scoop or spoon to form the mixture into 1½-inch balls. You should get about 20–22 meatballs. Place them evenly spaced on your prepared baking sheet.

Step 5: Bake
Bake the meatballs for 18–20 minutes, or until they’re golden on the outside and cooked through (internal temp should be 165°F / 74°C). If you want a little more browning, broil them for the last 2 minutes—but watch closely!

Step 6: Serve and enjoy
Serve immediately with your favorite sauce, or cool and store for later. These meatballs go with just about everything (more on that below!).

Helpful Tips

Use grated onion, not chopped
Grated onion adds moisture and blends seamlessly into the meatballs. It’s a little extra effort but makes a big difference.

Don’t overmix
Mix just until everything comes together. Overworking the mixture can make the meatballs tough.

Want them extra juicy?
Add a tablespoon of olive oil or a spoonful of ricotta cheese to the mix for even more tenderness.

Double the batch
They freeze beautifully. Make extra and stash them for quick weeknight dinners.

Customize the flavor
Swap the Italian seasoning for taco seasoning, curry powder, or a dash of soy sauce and ginger for totally different flavor profiles.

Make them saucy
Toss the baked meatballs in marinara, BBQ sauce, teriyaki glaze, or buffalo sauce depending on your mood.

Frequently Asked Questions (FAQs)

Can I freeze these chicken meatballs?
Yes! Let them cool completely, then place on a tray to freeze individually before transferring to a zip-top freezer bag. Reheat from frozen in the oven at 350°F or warm them in sauce.

Can I use ground turkey instead of chicken?
Absolutely. Ground turkey works great in this recipe. Just aim for the same fat content (around 93% lean) for the best texture.

What if I don’t have breadcrumbs?
You can use crushed crackers, oats, or even cooked quinoa as a binder. Just make sure to add a splash of milk to soften whatever you use.

Can I cook them on the stovetop?
Yes, though it requires more attention. Brown them in a skillet with a little oil over medium heat, turning frequently until cooked through (about 10–12 minutes).

Are these gluten-free?
Use gluten-free breadcrumbs and double-check your seasoning blend. Everything else in the recipe is naturally gluten-free.

These chicken meatballs are seriously one of my most-used, most-loved recipes. I keep a stash in the freezer at all times for easy meals, and they never disappoint. Toss them on spaghetti, stuff them in a pita, or serve them over a simple grain bowl with roasted veggies. However you enjoy them, they’re guaranteed to be a hit.

Give them a try and let me know your favorite way to serve them—I’m always looking for new meatball magic ideas!