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Plate of chicken meatballs on a white background.
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5 from 1 vote

Chicken meatballs recipe

Tender and juicy, this quick and easy baked chicken meatballs recipe will be your new favorite.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Meatball recipes
Cuisine: Italian-American
Servings: 35 meatballs
Calories:
Author: Cheryl Bennett

Ingredients

  • 1 tsp. salt
  • 3/4 tsp. black pepper
  • 1 tsp. granulated garlic / garlic powder
  • 1 tsp. granulated onion / onion powder
  • 1/2 tsp. paprika
  • 1 tsp. dried oregano
  • 1 tsp. dried parsley
  • 1 large egg
  • 1/2 cup panko breadcrumbs / 120ml
  • 1/2 cup grated Parmesan or Pecorino Romano cheese / 120ml
  • 2 tbsp. olive oil
  • 1.5 lbs. ground chicken / 680g

Instructions

  • Preheat oven to 400°F (375°F with convection fan) / 200°C / Gas mark 6. Line a sheet pan with parchment paper, then set aside.
  • In a large mixing bowl, add all of the ingredients except the chicken. Use a fork to mix everything together.
  • Add ground chicken to the breadcrumb mixture and gently fold the chicken in until it is uniformly combined.
  • Use a small scoop (or a tablespoon measure) to portion out the meatballs - you should have about 35. Using your hands (*see note) very gently shape the meatballs. Do not pack them when rolling, use as little pressure as possible. Place the rolled meatballs onto the prepared sheet pan.
  • Bake meatballs for 20 - 22 minutes. Remove from oven and let them rest on the hot sheet pan for a few minutes before serving.
  • Store leftover meatballs in an airtight container in the refrigerator for up to 4 or 5 days.

Notes

  • When rolling meatballs, wet your hands with water, or lightly oil your hands to keep the meat from sticking to you. When the meat sticks to your hands, the meatballs won't be smooth on the outside. I can usually roll about 5 or 6 before I have to add a few more drops of oil to my hands.
  • Also, when shaping meatballs, do not pack them in your hands. Use the lightest touch possible. When you pack them as you roll, you're making the mixture more dense and compact. This will yield heavy meatballs, instead of light and fluffy ones. You are merely shaping the meatballs to make them smoother. The lighter your touch, the lighter the end result will be.
  • I use a small scoop to make sure that all of the meatballs are the same size. This ensures that they will cook evenly, at the same rate.
  • The meatballs will be cooked through in about 20 minutes. Do not overcook them, they will dry out and become tough. Let them rest for a few minutes on the hot sheet pan before serving. Those few minutes help the juices to redistribute giving you tender, juicy meatballs.
  • You can store the leftover meatballs in the fridge for 4 or 5 days. You can also store them in the freezer for up to 3 months.
  • You can freeze the uncooked meatballs for up to 3 months, then thaw overnight before baking.