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Baked Chicken Meatballs

These baked chicken meatballs are tender, juicy bites with a golden exterior, achieved through gentle oven roasting. Main ingredients include ground chicken, breadcrumbs, herbs, and eggs, which combine to create a moist, flavorful dish with a subtle roasted aroma. The baking method results in an easy cleanup and evenly cooked, luscious meatballs perfect for weeknight dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken preferably a mix of dark and white meat
  • 1/2 cup breadcrumbs use day-old bread blended into fine crumbs
  • 1 egg beaten
  • 2 cloves garlic minced finely
  • 2 tablespoons chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon lemon zest optional, for brightness
  • 1 tablespoon olive oil for moistening the mixture

Equipment

  • Baking sheet
  • Parchment paper or silicone mat
  • Mixing bowl
  • Tablespoon or small scoop
  • Oven

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat to prevent sticking. In a large bowl, combine the ground chicken, breadcrumbs, beaten egg, minced garlic, chopped parsley, salt, black pepper, lemon zest if using, and olive oil. Mix everything gently with your hands or a spoon just until combined—avoid overmixing to keep the meatballs tender.
  2. Using a tablespoon or small scoop, portion out the mixture and gently roll each portion between your palms to form smooth, round meatballs about 1.5 inches in diameter. Place each meatball on the prepared baking sheet, spacing them evenly apart to ensure even cooking.
  3. Bake the meatballs in the preheated oven for 18 to 20 minutes, until they turn golden brown and feel firm to the touch. You may see some bubbling juices and a slight crackle on the surface, signaling they're perfectly cooked and juicy inside.
  4. Once cooked, remove the meatballs from the oven and let them rest on the baking sheet for 5 minutes. This allows the juices to settle, keeping them moist and tender when served.
  5. Serve the baked chicken meatballs hot, over pasta, in a sub, or alongside roasted vegetables. Drizzle with a little olive oil or a squeeze of fresh lemon for extra brightness and flavor.

Notes

Chilling the mixture briefly before shaping helps it hold together better. For extra flavor, sprinkle with grated Parmesan or add your favorite herbs.