This Chicken Meatball Recipe makes the best oven-baked meatballs! Perfect as a meal add-on or delicious on their own, and great for meal prep.
Author Note
No Frying, No Fuss—Just Perfect Baked Chicken Meatballs!
I LOVE meatballs, but cooking them in batches on the stovetop is usually more work than I want to take on for dinner. So for this chicken meatball recipe, I wanted everything mixed in one bowl and baked on one pan. Easy, but still with plenty of flavor and those browned edges!
Grated onion, olive oil, and Parmesan keep these meatballs tender, and a little chicken bouillon adds so much flavor. Nothing needs to be cooked before mixing it in, which makes the prep so simple.
My favorite way to serve these? Over pesto pasta with plenty of Parmesan! While the meatballs bake, I cook spaghetti and toss it with pesto and a splash of pasta water. Add the meatballs on top and that’s dinner!
Here’s What You Need:
| Ingredient | Notes |
|---|---|
| Panko | Lighter and crispier than regular breadcrumbs. |
| Chicken bouillon | This adds a rich, meaty flavor to this chicken meatball recipe. |
| Parmesan cheese | Use freshly grated Parmesan and skip shelf-stable. |
| Olive oil | Adds richness and moisture. |
| Fresh parsley | Gives a fresh, bright flavor. You can always grab dried parsley at most grocery stores if you don’t have access to fresh. |
| Egg | Helps bind and improve texture. |
| Ground chicken | Keep the ground chicken refrigerated until you’re ready to mix. Cold chicken is easier to shape into meatballs. |
| Onion | Red or yellow works. Grate on large holes of a box grater. |
How To Make This Chicken Meatball Recipe
- Preheat Oven: Preheat to 400°F and grease a sheet pan with cooking spray.
- Mix Ingredients: In a bowl, combine meatball ingredients. Mix gently.
- Form Meatballs: Scoop and roll tablespoons into balls.
- Bake: Place on pan with space between. Spray meatballs, bake, flip, then bake again.
- Serve: Optional: Cook spaghetti, toss with pesto, and top with meatballs.
chelsea’s recipe tip
My Top Tips For Success
- Grate the onion: Helps spread flavor evenly throughout the meatballs.
- Don’t overwork the meat: Mix gently to keep meatballs soft and tender.
- Moisten your hands: Wet hands or use cooking spray to prevent sticking.
- Keep sizes even: Use a measuring spoon so they cook at the same rate.
Serve Chicken Meatballs Alongside
- Pasta: Serve the meatballs over pasta with your favorite sauce.
- Salad: Pair with a side salad like Caesar, garden, or Caprese salad.
- Vegetables: Add a side of roasted vegetables, like broccoli, carrots, or green beans.
- Sandwiches: Make a chicken meatball sandwich or meatball sub.
- Appetizer: Serve as an appetizer with toothpicks or alongside other snacks.
Storage
Leftovers?
- Fridge: Keep cooked meatballs in a container in the fridge for 3-4 days.
- Freeze: Freeze this chicken meatball recipe in a single layer, then move to a freezer bag or container. They last up to 3 months.
- Reheat: Thaw in the fridge overnight, then heat in the oven or microwave until warmed through.
More Chicken Recipes:
Chicken Meatball Recipe
Chicken Meatball Recipe with juicy oven-baked meatballs that are easy, flavorful, and perfect for meal prep.
Video
Equipment
- Large sheet pan (15" x 21")
Ingredients
Meatballs
- 1 large yellow onion or red onion, see note 1
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs see note 2
- 1/2 cup grated Parmesan cheese see note 3
- 2 tablespoons olive oil
- 1/4 cup finely chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chicken bouillon powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1 large egg
Optional Serving Suggestion (Pesto Pasta)
- 1 pound spaghetti plus reserved cooking water
- 1 cup basil pesto see note 4
Instructions
- Preheat oven to 400°F. Grease a dark-colored sheet pan with cooking spray (don’t line with foil or parchment). Grate the onion (see note 1) and add into a large bowl. Add remaining meatball ingredients. Gently mix until combined, avoiding overworking the meat.
- Use a 1-tablespoon measuring spoon to scoop a heaping amount of the mixture, then roll into balls. Lightly grease your hands with cooking spray to prevent sticking. Aim for 28–30 evenly sized meatballs.
- Place meatballs on the prepared pan, leaving space between each. Spray the tops generously with cooking spray. Bake for 17 minutes. Flip, using a sharp metal spatula, and bake for another 5–10 minutes (I do 8 minutes) or until browned and cooked through.
- Optional Serving Suggestion: Cook pasta according to package instructions for al dente. Reserve 1 cup of pasta water, then drain. Toss cooked pasta with 1 cup pesto and 1/2 cup reserved pasta water. Add more water if needed for a creamier consistency. Serve meatballs on top with extra pesto, lemon juice, and Parmesan if desired.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Peel a large onion and grate it using the large holes of a box grater. Pack the grated onion into a measuring cup to get 1/2 cup.
Note 2: Grab panko breadcrumbs instead of regular to give the meatballs a light, crispy texture.
Note 3: Use freshly grated Parmesan for the best flavor—avoid the shelf-stable kind.
Note 4: For the best flavor, use high-quality or homemade pesto. Store-bought options like Rana® Basil Pesto work great.
Nutrition Note: Nutrition information is calculated for one meatball with no sauce.
Storage: Store cooked meatballs in a container in the fridge for 3–4 days. Freeze meatballs in a single layer, then move to a freezer bag or container and freeze for up to 3 months.
Note 4: For the best flavor, use high-quality or homemade pesto. Store-bought options like Rana® Basil Pesto work great.
Nutrition Note: Nutrition information is calculated for one meatball with no sauce.
Storage: Store cooked meatballs in a container in the fridge for 3–4 days. Freeze meatballs in a single layer, then move to a freezer bag or container and freeze for up to 3 months.Nutrition
Serving: 1serving | Calories: 46kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 156mg | Potassium: 96mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my goodness these are amazing and I even forgot to add an egg!! I can’t stop snacking on them and my baby likes them too. My biggest regret was not making a double batch haha
Yay! I’m so thrilled to hear this! Thanks Kelle!
These are my go to meatballs! I make two or three batches at a time and freeze them. So good and so easy
I love to hear this! Thanks so much Nikki! 🙂
These meatballs are amazing! I have made them several times and they turn out perfect every time. They are so versatile. One time I baked them for 10 mins then finished cooking them in marinara and they were delicious and so tender. My husband said they are better then regular beef meatballs. Thank you for such a great recipe!😊
Yay! I am so thrilled to hear this! Thanks so much for your comment Kelly! 🙂
Another winner! We keep making these for dinner! We have used ground chicken breast instead of ground thighs and they are still tender. Love your recipes Chelsea!
I am so happy to hear this! Thanks so much! 🙂
You mention you used 1 teaspoon chicken bullion. Did you use knorr chicken granulars.
Yes!
If I don’t have chicken bouillon powder, what can I use instead? Or just leave it out?
Yes! They can leave it out. The bouillon just adds an extra savory boost, so I’d taste and if needed increase the salt slightly to make up for it.
You can’t possibly mean 46,000 calories????
No it’s 46 kcals per meatball.
Calories and kcal are used interchangeably and refer to the same amount of energy
Cant wait to make this soon for me can I use mushrooms / vegan cheese and vegetable bouillon perfect for my after office meals love your recipes as always brightens up my day everyday after work
Sounds delish! I hope you enjoy! Thanks Ramya! 🙂