Juicy Baked Chicken Meatballs
These Juicy Baked Chicken Meatballs are on heavy rotation in our house because of how easy and tasty they are to make! They’re baked to golden brown perfection, no frying here. They come out juicy, flavorful and can be served in so many different ways! As an easy crowd-pleasing appetizer or a weeknight meal. They can even be popped into the freezer for an even quicker weeknight option.
My favorite thing about these delicious Chicken meatballs is how versatile they are. I use pretty basic spices to flavor them but you can use whichever flavors you like to adjust them to your taste! You can serve them in wraps, you can even turn them into grilled chicken burgers!
Don’t get me started on sauce options! I have some great recipes on the blog that these pair nicely with like my Whole-Egg Mayonnaise, Special Burger Sauce and my Chipotle Mayonnaise Sauce. But these pair nicely with any of your favorite sauce. They’re basically a tasty way to eat sauce haha.
If you’re all about that meatball life, I have a great Greek Meatball recipe and an Easy Spaghetti And meatballs recipe that you should try out!
I make these Juicy Chicken Meatballs every week!
These chicken meatballs are on heavy rotation in out house. Apart from how delicious they are, here’s why WE love them:
- Quick and easy! – the mixture itself is really quick and easy to put together making these a breezy dinner option which is what I make them for.
- Tasty – and you can pretty much adjust the flavors to suit your own tastes. Switch the Italian herbs for your fave herbs. Add some heat through chili flakes too!
- Juicy – because there’s a little olive oil in the mix which helps keep them juicy in the oven.
- Can be served so many ways! – serve them with a salad, toss them in marinara sauce, serve them with your fave sauce! They even make great party appetizers. Making them your own is really easy. I like serving them with a simple garden salad, some pita bread and some mayo or bbq sauce.
Ingredients You Need To Make Chicken Meatballs
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
- Chicken mince – use good quality mince and buy from a butcher if you can. Mince that is 95% lean works best. Anything leaner than that and your meatballs will be dry. Don’t stress about it too much though, use what you can get. Also, this recipe works amazingly with beef, pork, lamb and turkey mince in place of chicken too!
- Egg – I used a large egg.
- Olive oil – I used extra-virgin olive oil. The oil helps keep these meatballs nice and juicy!
- Panko breadcrumbs – panko breadcrumbs are a Japanese breadcrumb that are larger and crispier than regular breadcrumbs. You can use fine breadcrumbs as well.
- Parmesan cheese – I always like to grate my own cheese at home. It tastes way better. If you’re not a fan of the strong flavor of parmesan cheese you can sub it with a cheese like cheddar/tasty cheese.
- Garlic powder – can use freshly minced garlic if you like. 1 clove would be enough. The flavor is much stronger though.
- Onion powder – adds a slight sweetness to the chicken meatballs.
- Salt – I used fine salt.
- Italian herb mix – I love this stuff. It’s a mix of Mediterranean inspired herbs. You can however use any herbs you like. I sometimes like to use dill instead.
How to make Chicken Meatballs!
- Add all the ingredients into a large mixing bowl
- Mix them together using a spoon or clean hands.
- Use an ice cream scoop or spoons to scoop the mixture into even sized portions (about 22)
- Roll into balls.
- Bake until golden, about 15 minutes! Serve with your fave sauce, pasta or salad!
How can I serve these Chicken Meatballs?
There are so many ways to serve these!
- Serve them with a Crispy Green Salad,
- your favorite sauce as an appetizer
- Serve it with pasta!
Tips and Tricks For Recipe Success!
- Grind your own chicken if you can! You can use a mini food processor to do this.
- Make it your own! Use the spices, sauce and bun type that suits your taste.
- Make sure your chicken reaches an internal temperature of 73C / 165F. If you’re not confident that your chicken is cooked through, it should look cooked (white) and the juices should run clear.
- Turn it into a salad! Skip the carbs and add the chicken meatballs to a salad! I have a great crispy a Crispy Green Salad recipe here!
Frequently Asked Questions about Chicken Meatballs
How do I store this?
To store cooked meatballs, allow to cool completely, transfer to a container and store in the fridge for up to 3 days.
Can I add heat to these Chicken meatballs?
You can easily add a touch of heat to these meatballs by adding chili flakes. How much depends on how much heat you can handle. I’m a woose so I’d add a couple flakes max!
Can I use another type of meat?
Yes! Ground turkey, beef, lamb or pork will work with this recipe in place of chicken.
Why is there garlic and onion powder instead of fresh onion and garlic?
To be honest its 50% laziness, and I think the flavor from fresh garlic and onion is too strong for these meatballs.
Can I freeze the meatballs?
Yes! You can freeze the cooked (completely cooled) and uncooked meatballs. Lay out on a baking tray that will fit into your freezer lined with baking paper. Once completely frozen, transfer to a zip lock bag and you’re good to go. Frozen, uncooked chicken meatballs can be baked exactly the same way until they’re cooked through.
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
More Chicken recipes!
Healthy Baked Chicken Tenders
Chicken Souvlaki
Crispy Chicken Schnitzel
Crispy Chinese Lemon Chicken
Chicken And Broccoli Stir-Fry
Baked Orange Chicken Recipe
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Juicy Baked Chicken Meatballs (I make this every week)
These Juicy Baked Chicken Meatballs are golden brown, flavorful, juicy and make an easy appetizer or easy weeknight meal!
Serves 4
Ingredients
Chicken Meatballs
- 1 lbs / 500 g chicken mince, (see notes)
- 1 large egg
- 1 tbsp olive oil
- 1/2 cup / 55 g panko breadcrumbs, (see notes)
- 1/2 cup / 50 g parmesan cheese, grated
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 tsp Italian herb mix, or 1 tsp oregano
Instructions
Chicken Meatballs
- Preheat a fan forced oven to 170C/340F (180C/355F for no fan). Line a large baking tray with baking paper. Set aside.
- Add all of the ingredients into a medium sized mixing bowl and mix using clean hands.
- Roll out into 1 tbsp sized balls. Place on the baking tray and bake for 15-20 minutes or until golden brown and you reach an internal temperature of 73C / 165F. Sprinkle with parsley and freshly grated parmesan before serving.
- To freeze – lay cooked or uncooked meatballs on a baking tray and freeze in a single layer. Once fully frozen, transfer to a zip lock bag. Reheat or cook in the oven until fully cooked or heated through.
Notes
Chicken mince – use good quality mince and buy from a butcher if you can. Mince that is 95% lean works best. Anything leaner than that and your meatballs will be dry. Don’t stress about it too much though, use what you can get. Also, this recipe works amazingly with beef, pork, lamb and turkey mince in place of chicken too!
Panko – panko breadcrumbs are a Japanese breadcrumb that are larger and crispier than regular breadcrumbs. You can use fine breadcrumbs as well.
Storage – Meatballs can be stored in an airtight container, in the fridge for up to three days. Freeze cooked or uncooked meatballs on a flat tray before transferring to a zip lock bag. Store in the freezer for 2 months. Reheat in the oven until cooked through.
Nutrition – is based on per serving. This recipe makes about 25 meatballs, one serving is 6 meatballs. Serve with spaghetti or a Crispy Green Salad.
A note on measurements – all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Australian cups are different to other cup measurements in different places in the world which means that no cup measurements anywhere are a reliable way to measure! Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories : 291kcal
Carbonhydrates: 7g
Protein: 27g
Fat: 17g
Saturated Fat: 6g
Polyunsaturated Fat: 3g
Monounsaturated Fat : 8g
Trans Fat : 0.1g
Cholesterol: 147mg
Sodium: 630mg
Potassium : 647mg
Fiber: 1g
Sugar : 1g
Vitamin A: 166IU
Vitamin C: 0.1mg
Calcium: 184mg
Iron: 2mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
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