These chicken meatballs are juicy, flavorful, and super easy to make. Packed with Parmesan, garlic, and a touch of black pepper, they come together in just 40 minutes — perfect for a quick dinner or party appetizer.
Whether you toss them in marinara, add them to pasta, or pair them with a Cajun dipping sauce, they always hit the spot.
I remember making these for a family cookout by the bayou — they disappeared fast! The Parmesan and garlic combo gives them that rich, savory flavor, and baking them keeps them light yet crispy.
Pro tip: Lightly oil your hands when rolling the meatballs to prevent sticking and space them out on the baking sheet for even browning. Give them a try and let me know how you make them your own!
Why You’ll Be Hooked?
- Soft and juicy texture: The breadcrumbs and egg mixture keep the meatballs moist and tender.
- Easy to customize: Swap the seasonings or sauce to suit your mood.
- Meal prep friendly: Make a big batch and freeze for quick weeknight dinners.
- Crowd-pleaser: Perfect for parties or family dinners—everyone loves them.
- Healthier option: Baked instead of fried, so you get all the flavor without the extra oil.
Chicken Meatballs Recipe
These Chicken Meatballs are juicy, flavorful, and easy to make. They're perfect for a quick dinner or as an appetizer with your favorite dipping sauce.
Print
Pin
Rate
Servings: 6
Equipment
- Baking sheet or skillet
- Spoon
Ingredients
- 1 pound ground chicken or turkey
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- black pepper to taste
- additional seasonings optional!
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and spray with cooking spray.
- In a mixing bowl, combine all the ingredients until well mixed.
- Roll the mixture into about 30 small balls.
- Place the meatballs on the prepared baking sheet.
- Bake for 25–30 minutes until golden and cooked through.
- Enjoy warm with your favorite sauce!
Nutrition
Carbohydrates: 8g | Protein: 19.5g | Cholesterol: 90.3mg | Sodium: 466mg | Potassium: 228.4mg | Fiber: 3g | Sugar: 3g | Vitamin A: 50.3IU
Tips for Perfect Chicken Meatballs!
- Don’t Overmix: Mixing the ingredients too much can make the meatballs tough. Combine just until everything holds together.
- Use Panko for Light Texture: Panko breadcrumbs keep the meatballs soft and light. If using regular breadcrumbs, reduce the amount slightly to avoid a dense texture.
- Oil Your Hands: Lightly coat your hands with olive oil before rolling the meatballs to prevent sticking and create a smooth surface.
- Even Size for Even Cooking: Use a cookie scoop or measuring spoon to make uniform meatballs. This helps them cook evenly and keeps them from drying out.
- Try Pan-Frying: For extra crispiness, pan-fry the meatballs in olive oil over medium heat for about 3–4 minutes on each side before finishing in the oven.
