Appetizers & Party
Baked Chicken Meatballs
Ground chicken has a reputation for turning dry and rubbery in meatballs, but a few simple tricks — grated onion, a panade of breadcrumbs and milk, and not overmixing — keep these baked chicken meatballs genuinely tender and juicy. They're a healthier, lighter alternative to beef meatballs and freeze beautifully, making them a great meal-prep staple for pasta night, subs or appetizers.
Why you'll love this recipe
- Genuinely juicy, not dry like typical chicken meatballs
- Baked, not fried — less mess, less oil
- Freezer-friendly for easy future meals
- Versatile: pasta, subs, appetizers or meal prep bowls
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the panko and milk and let sit for 5 minutes to soften (this is the panade that keeps the meatballs tender).
- In a large bowl, combine the ground chicken, soaked panko, egg, grated onion, garlic, parmesan, parsley, Italian seasoning, salt and pepper.
- Mix gently with your hands or a fork just until combined — overmixing will make the meatballs dense and tough.
- Using wet hands or a cookie scoop, form into 1.5-inch meatballs (about 20 total) and place on the prepared baking sheet.
- Bake for 18-20 minutes, until golden and the internal temperature reaches 165°F (74°C).
How to tell it's done
Ground chicken must reach 165°F (74°C) all the way through, so check one of the largest meatballs in the center. The outsides should be lightly golden, and a cut meatball should be opaque throughout with no pink. Ground poultry can stay slightly pink near the surface even when fully cooked, so trust the thermometer.
Tips for success
- Grating the onion (instead of dicing) distributes moisture evenly through the meatball mixture, preventing dry spots.
- Wetting your hands before rolling the meatballs keeps the mixture from sticking to your palms.
- Don't overmix the meat — combine just until the ingredients come together for the most tender texture.
- These freeze well both raw and baked; freeze baked meatballs on a tray first, then transfer to a bag for up to 3 months.
Ingredient notes & swaps
- Ground chicken: avoid packages labeled 99% lean or ground chicken breast, which make dry meatballs. Regular ground chicken (around 90-93% lean) has enough fat to stay tender.
- Panko + milk: this panade is what keeps them juicy. Plain breadcrumbs or a torn slice of bread soaked in the milk work too.
- Parmesan: pecorino romano works and is a little saltier. Reduce the salt to 1/2 tsp if you use it.
- Gluten-free: use gluten-free panko or 1/3 cup almond flour, and skip the milk soak if you use almond flour.
Storage & reheating
Refrigerate cooked meatballs for up to 4 days. Reheat them simmered in marinara or broth for 8-10 minutes, which keeps them moist, or in a 350°F oven covered with foil. The microwave works too, but cover them so they don't dry out.
Make ahead & freezing
Shape the meatballs and refrigerate them on the lined baking sheet, covered, for up to 24 hours before baking. You can also freeze them raw on the tray, then bag them, and bake from frozen for 25-28 minutes. Baked meatballs freeze well for quick dinners.
What to serve with it
Simmer them in marinara and serve over spaghetti or in a sub roll with melted mozzarella. For a lighter meal, serve them on zucchini noodles, or with orzo, tzatziki and cucumber salad. At parties, serve them on toothpicks with warm marinara or a sweet chili sauce for dipping.
Frequently asked questions
Why are my chicken meatballs always dry?
Ground chicken is very lean, so skipping a panade (breadcrumbs soaked in milk) or overmixing the meat are the most common causes of dryness.
Can I pan-fry these instead of baking?
Yes, pan-fry in a lightly oiled skillet over medium heat for about 10-12 minutes, turning occasionally, until cooked through.
Can I freeze chicken meatballs?
Yes, freeze cooked meatballs in a single layer on a tray, then transfer to a freezer bag; they'll keep for up to 3 months.
What can I serve with baked chicken meatballs?
They're great over pasta with marinara, tucked into a sub roll, tossed in buffalo sauce as an appetizer, or added to grain bowls.
Nutrition (per serving)
| Calories | 214 |
| Protein | 22g |
| Carbs | 9g |
| Fat | 10g |
| Sodium | 480mg |
| Sugar | 1g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Chicken Appetizers & Party Food Baked & Roasted Chicken Recipes
You might also like
Chicken Skewers Appetizer
Easy chicken skewers party appetizer with a quick marinade and a peanut dipping sauce, ready to grill or broil for…
Buffalo Chicken Dip
Classic baked buffalo chicken dip recipe with shredded chicken, cream cheese and buffalo sauce, hot, cheesy and ready…
Chicken Sliders
Easy shredded chicken sliders on soft rolls with a tangy sauce and melted cheese, baked together for effortless party…