Baked Chicken Meatballs
Let Me Tell You About My Go-To Meatball Night
Alright, so here’s the thing: I didn’t grow up with fancy meatballs. Actually, my mom’s meatballs were more like hockey pucks (sorry, mum, but you know it’s true). But ever since I stumbled on this Baked Chicken Meatballs recipe, it’s become my secret weapon. I make these on those Thursdays when energy’s at zero and the dishes have, somehow, multiplied. Oh, and the best part? They’re baked, so I don’t end up with oil splatters all over my stove—or myself. One time I tried frying them, and let’s just say the dog was the only one who got to taste those. So, if you’re after something cozy, a little lighter, and almost impossible to mess up (believe me, I’ve tried), come along. I’ll walk you through it, with maybe a pit stop for a cuppa halfway.
Why You’ll Love This (Or At Least Not Hate It)
I make these when my family starts giving me that “chicken again?” face. For some reason, chicken meatballs feel like a treat (even though, full disclosure, they’re just as easy as tossing chicken breasts in a pan). They come out juicy, not dry (unless you leave them in too long—guilty), and you can serve them with whatever’s lurking in the fridge. My kiddo once ate six in a row, and if that’s not a win, I don’t know what is. Plus, you can double the batch and freeze them, so future-you will thank past-you (unless you forget they’re in there, which, honestly, happens to me all the time).
What You’ll Need (Swap and Improvise As You Like)
- 500g (about 1 lb) ground chicken (I sometimes use ground turkey if that’s hanging around. My neighbor swears by half pork, half chicken, but I just use what’s cheap.)
- 1/2 cup breadcrumbs (Panko if I’m feeling fancy, but regular dry ones work; I’ve even crumbled up crackers in a pinch.)
- 1/4 cup grated Parmesan (Or whatever hard cheese is left—I’ve used pecorino, and once by accident, cheddar. It was… interesting.)
- 1 large egg
- 2 cloves garlic, minced (I use the jar stuff when I’m lazy. No shame.)
- 1/4 cup milk (Any milk works, even oat milk if you have it. Or skip it if you’re out, honestly.)
- 2 tablespoons chopped fresh parsley (Dried is fine if that’s all you got. Or skip it. I won’t tell.)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano (Italian seasoning works too. Or basil. You get the idea.)
How to Make These (With a Little Wiggle Room)
- Preheat your oven to 200°C (about 400°F). Line a baking tray with parchment paper so you’re not scraping meatball bits off later—trust me.
- Mix everything together: Grab a big bowl, dump in the ground chicken, breadcrumbs, cheese, egg, garlic, milk, parsley, salt, pepper, and oregano. Use your hands (yes, it’s a bit gross, but it works best). If it feels too sticky, add a sprinkle more breadcrumbs. If it’s dry, a splash more milk. This is where I usually sneak a tiny taste—don’t judge.
- Shape the meatballs: Scoop out balls about the size of a walnut (I use a soup spoon, but a cookie scoop is ace if you have one). Roll ‘em up. Place them on the tray with a bit of wiggle room so they can crisp up. Don’t stress if they’re not all the same size—nobody’s measuring.
- Bake for about 18–20 minutes. Sometimes mine take 22 if I made them a bit bigger. Give them a peek around 15 minutes; they should be lightly golden and cooked through—if you cut one open, no pink in the middle. If they look a bit pale, leave them a minute longer. Oven moods vary.
- Let them cool for a few (if you can wait). I always burn my tongue on the first one anyway.
Notes That Might Save Your Sanity
- I tried making these with all egg whites once (leftover from another recipe)—they were a bit bland, so I don’t recommend it.
- If you have time, chilling the meatball mixture for 10 minutes makes them easier to roll. But I rarely remember.
- One time I forgot the cheese—honestly, still pretty tasty, just less rich.
Variations: What’s Worked (and What, Uh, Didn’t)
- Adding chopped spinach is great for sneaking in some veg—nobody notices.
- I’ve swapped in ground turkey—just as good. Pork made them richer but felt a bit too heavy for me.
- Tried making them with quinoa instead of breadcrumbs once; turned out more like chicken porridge balls. Won’t repeat that.
- Sometimes I stuff a tiny cube of mozzarella inside for surprise cheese centers. Big hit with everyone except my lactose-intolerant cousin (sorry, Dave).
What If I Don’t Have a Cookie Scoop?
Honestly, just use a regular spoon or even your hands, though it gets a bit messy. Or, roll with slightly wet hands—it helps stop the meat from sticking as much. I used to stress about perfect balls, but now I just accept the rustic look. Perfection is overrated, right?
How to Store (But Will You Even Have Leftovers?)
Pop any extras in an airtight container in the fridge—they’ll keep for 3 days, though honestly, in my house it never lasts more than a day! They freeze really well too. Just freeze them on a tray first so they don’t stick together, then shove them in a zip bag. Reheat in the oven or the microwave (they get a bit softer that way).
How I Like to Serve These (But You Do You)
We eat these with spaghetti and marinara when I want to feel like I’ve made a Real Dinner. Or in little sub rolls with melty cheese for quick meatball sandwiches—my husband always asks for extra sauce. Sometimes, I just put them out with toothpicks and a bowl of mustard for a snacky dinner. Oh, and if you’re into dips, try this marinara recipe—it’s a keeper. I also love this inspiration from Smitten Kitchen if you want another take.
Pro Tips I Learned the Hard Way
- Don’t skip the parchment paper. I tried that once and was scraping burnt bits for ages.
- Don’t overmix the meat or the meatballs get tough. I know it’s tempting, especially if you’re distracted by a podcast or a chatty kid, but just mix until combined.
- I once tried rushing the baking step and pulled them out too soon—not a good idea. Let them cook through, or you’ll have sad, soggy middles.
Real Questions People Have Actually Asked Me
- Can I use ground beef instead?
- Sure, but it won’t be as light. Still good, though. Maybe just call them ‘meatballs’ and leave it at that.
- What if I don’t have breadcrumbs?
- Crush up some crackers, old bread, or even oats in a pinch. I’ve even used cornflakes (seriously), and nobody noticed.
- Can I make these gluten-free?
- Yep—just use gluten-free breadcrumbs or even almond meal. The texture changes a bit but it’s still tasty.
- Are they good cold?
- Weirdly, yes! My daughter likes them in her school lunchbox cold. I think they taste even better the next day, but maybe that’s just me.
- Can I double the recipe?
- Absolutely. Just use two trays or bake in batches. Actually, I find it works better if you don’t cram them all on one tray—more crispy bits that way.
And, completely off topic, but did you know you can freeze parmesan rinds and toss them in soup? I found that out last year and it’s honestly been life-changing. Anyway, that’s a story for another day.
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for greasing or drizzling)
Instructions
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1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease with olive oil.
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2In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and black pepper. Mix until just combined.
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3Using your hands or a small scoop, form the mixture into 1.5-inch meatballs and place them evenly on the prepared baking sheet.
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4Lightly drizzle or brush the tops of the meatballs with olive oil for extra browning.
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5Bake in the preheated oven for 18-20 minutes, or until the meatballs are golden and cooked through (internal temperature should reach 165°F/74°C).
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6Remove from the oven and serve hot with your favorite sauce or side dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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