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
Ingredients
Full ingredient list below — check off items as you shop or cook.
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).
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.
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 and will vary based on exact ingredients and brands used.
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