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These Baked Chicken Meatballs are a simple, versatile protein you can use all week long in easy dinner bowls. Made with ground chicken, Parmesan, and pantry spices, they bake up tender and flavorful in just 12 minutes. Make a double batch and freeze half for later!
Hi, we’re having chicken meatballs again.
What’s for dinner? Probably these baked chicken meatballs if you’re eating with us.
Honestly, I’m serving these up about 2 times a week, every week.
They’re easy, they’re versatile, they’re so budget-friendly, and my family loves a good bowl situation for dinner.
Plus, I can make a double batch at once in the same amount of time and future me is in a good place.
These baked chicken meatballs are just simply really good meatballs. They’re tender and juicy, they can be sauced a hundred different ways, they are good hot from the oven, rewarmed from the fridge, or even eaten cold as a weird midnight snack sort of situation (don’t ask, just know that it happens sometimes).
My favorite way to serve these in a Mediterranean bowl with our Greek rice, a big dollop of tzatziki sauce, and a bunch of fresh veg, like tomatoes, cucumbers, and red onion.
♥ 3 Reasons You’ll Love This Recipe:
Easy and hands-off. Everything gets mixed in one bowl and baked. No pan frying. No flipping.
Light but satisfying. Ground chicken keeps these meatballs tender without feeling heavy.
Endlessly versatile. Dress them up with sauces, add them to bowls, or serve them straight off the pan. They just work.
Ingredients, Swaps, & Tips:
- Parmesan: We use the powdered grated Parmesan here. The kind from the fridge section is what I usually keep on hand, but the green can works too.
- Mix gently. Overmixing ground chicken can make the meatballs tough so be sure to only just combine it.
- Even sizing matters. A cookie scoop keeps all the meatballs the same size so they cook evenly. I use my cookie scoops for so many things!
- Sauce it up. These are great plain, but even better tossed or drizzled with buffalo sauce, BBQ sauce, Korean BBQ, honey mustard, or tzatziki. So many options to play around with so you never have boring meatballs.
- Panko: These are a light, airy, crispy breadcrumb that we use for breading and for adding to meatballs or meatloaf.
My Favorite Cookie Scoop!
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
Step by Step:
Add all of the ingredients for the meatballs to a mixing bowl and stir well to combine.
Use a cookie scoop to portion into 20 balls and then use your hands to roll them into smooth balls.
Bake at 400 degrees for 12 minutes or until the internal temperature of the meatballs reaches 165 degrees. I use my fav meat thermometer to check for doneness.
How to Serve Baked Chicken Meatballs
The beauty of these meatballs is how easy they are to customize. Here are 4 bowl ideas we rotate through regularly:
Mediterranean Bowl (pictured)
- Cooked rice or couscous – try our Greek rice
- Sliced cucumbers, cherry tomatoes, red onion
- Crumbled feta cheese
- Tzatziki sauce
- Kalamata Olives
- Fresh herbs (parsley or dill)
BBQ Bowl
- Roasted sweet potato chunks or cooked rice
- Steamed broccoli or green beans
- Shredded cheddar cheese
- BBQ sauce (drizzled or tossed) – try our tangy Carolina BBQ sauce
- Diced red onion
Buffalo Bowl
- Cooked quinoa or cauliflower rice
- Shredded romaine or cabbage
- Diced celery and shredded carrots
- Ranch or blue cheese dressing
- Buffalo sauce (tossed with meatballs)
Asian-Inspired Bowl
- Jasmine rice or rice noodles
- Steamed edamame and snap peas
- Shredded carrots and cucumber
- Korean BBQ sauce or teriyaki
- Sesame seeds and green onions
Storage:
Fridge: Store cooked meatballs in an airtight container for up to 4 days. They reheat beautifully in the microwave or in the air fryer.
Freezer: These freeze perfectly! Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating or pop them in the air fryer straight from the freezer.
Meal prep tip: We usually make a double batch and freeze half. Future dinner insurance.
Double Batch = Freezer Gold
Seriously, if you’re making these anyway, double the recipe. Frozen cooked meatballs are a lifesaver on chaotic weeknights.
More Weeknight Favorites:
Baked Chicken Meatballs
Ingredients
- 1 pound lean ground chicken
- 1 large egg
- 1/2 cup Panko bread crumbs
- 1/2 cup powdered Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Add all of the ingredients to a mixing bowl and use a wooden spoon (or your hands!) to mix everything together nicely.
- Use a medium cookie scoop to portion into 20 balls and then use your hands to roll them into a smooth ball.
- Arrange the meatballs on the baking sheet and bake for 12 minutes or until the internal temperature is 165 degrees.
- Serve hot.
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