Name: Chicken Meatball Recipe (A Go-To!)
Yield: 30

This Chicken Meatball Recipe makes the best oven-baked meatballs! reliable as a meal add-on or satisfying on their own, and great for meal prep.

Author Note

No Frying, No Fuss—Just reliable Baked Chicken Meatballs!

It is satisfying to 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. straightforward, 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.

a reliable 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!

Ingredient shot-- image of all the ingredients used in this dish

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.

Process shots of Chicken Meatballs -- images of all the meatball ingredients being combined and then the meatballs being rolled out

How To Make This Chicken Meatball Recipe

Heat Oven: Heat 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: skippable: Cook spaghetti, toss with pesto, and top with meatballs.

Process shots of Chicken Meatballs being baked

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.

Images of the Pesto Pasta being prepped as a base for the meatballs

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.