Light and lean, everyone loves this chicken meatball recipe.
They’re made with ground chicken, seasoned breadcrumbs, and parmesan cheese for tasty meatballs perfect for appetizers or pasta!
- Flavor: These meatballs are seasoned with Italian-style seasoning, making them perfect for pasta or meatball subs. Swap out the seasoning (and cheese) to change the flavor.
- Technique: When mixing meatballs, including beef meatballs, mix the meat and seasonings gently—almost tossing them together. If you overmix it can pack the meat together making the meatballs less tender.
- Prep note: These can be frozen before or after baking. I prefer to bake before freezing for easy meals.
What You’ll Need To Make Chicken Meatballs
- Ground chicken is available at most grocery stores. If using extra lean, add about a teaspoon or so of olive oil. Swap ground chicken for turkey with no other changes needed.
- Seasoned breadcrumbs add flavor, and they also soak up the juices, keeping the meatballs nice and tender.
- Parmesan cheese adds salt and flavor. It can be replaced with other varieties of cheese, like crumbled feta.
- Egg helps to bind the meatballs together.
How to Make Chicken Meatballs
- Combine all of the ingredients in a bowl (recipe below.)
- Shape into 1-inch meatballs and place on a prepared baking sheet.
- Bake until meatballs are just cooked through.
Ways to Use Chicken Meatballs
Serve chicken meatballs in hearty Buffalo chicken subs, try a new twist on chicken parmesan, or simply smother them in teriyaki or BBQ sauce for a delicious game-day appetizer. For a protein-packed lunch, enjoy them cold on top of a hearty salad or roll them into a chicken Caesar wrap.
Storing Chicken Meatballs
- Keep leftover chicken meatballs in a covered container in the refrigerator for up to 4 days.
- Freeze leftovers in zippered bags for up to 4 months and bake from frozen for 18-20 minutes.
- Make a batch of uncooked meatballs and freeze them in a single layer before transferring them to zippered bags for up to 4 months. Bake from frozen for 25-28 minutes.
More Ground Chicken Recipes
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Chicken Meatballs
Flavorful, tender, and juicy chicken meatballs are seasoned to perfection and oven baked.
Prevent your screen from going dark
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Preheat oven to 400°F.
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In a large bowl, combine all of the ingredients together. Mix until just combined.
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Line a baking pan with parchment paper. Roll the meat mixture into 1-inch meatballs (you should have 24 total) and place them on the baking sheet.
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Bake for 20-22 minutes or until the meatballs are just cooked through. Do not overbake.
- Use a meat thermometer to check that the internal temperature reaches 165°F. Avoid overbaking so they stay juicy.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days, or in the freezer for up to 4 months.
To freeze meatballs, prepare them as directed and freeze them on a sheet pan either before or after cooking. Once frozen, transfer to a freezer bag or an airtight container.
- Bake raw meatballs from frozen for 25 to 28 minutes.
- Bake cooked meatballs from frozen for 18 to 20 minutes.
Calories: 44 | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 90mg | Potassium: 114mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Dinner, Main Course, Party Food, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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