Baked Chicken Meatballs: Juicy, Healthy, and Oven-Perfected

Juicy, healthy baked chicken meatballs you can make in the oven.

introduction

These baked chicken meatballs stay juicy and taste fresh. They are simple, low-fat, and bake fast in one pan. For another easy oven dish, try the baked boneless skinless chicken thighs recipe for more ideas.

why make this recipe

You get a healthy meal that cooks fast. The meatballs are low in fat and full of flavor from Parmesan, garlic, and herbs. You can make them for kids, meal prep, or a quick weeknight dinner. They work for low-carb plans if you use almond flour.

how to make Baked Chicken Meatballs

Mix the ingredients gently, shape even balls, and bake until done. Do not press or overmix the meat. A light spray of oil on top helps them brown. Bake at 400°F (200°C) about 18–20 minutes until the center reaches 165°F.

Ingredients :

• 1 lb ground chicken
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (or almond flour for low-carb)
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup chopped parsley or spinach
• 1/2 tsp onion powder
• Salt and pepper to taste
• Cooking spray or olive oil for baking

Directions :

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine all ingredients and mix gently until just combined—don’t overwork the meat.
3. Roll mixture into 1½-inch balls and place evenly on the baking sheet.
4. Lightly spray the tops with cooking spray or brush with olive oil.
5. Bake for 18–20 minutes, or until the meatballs are golden and cooked through (internal temp: 165°F).
6. Serve hot with your favorite dip, on top of salads, or tucked into wraps.

how to serve Baked Chicken Meatballs

Serve them with marinara and pasta, in a wrap with veggies, or over a green salad. They also make a good snack with yogurt dip, tzatziki, or a simple mustard sauce. Plate with roasted vegetables for a full meal.

how to store Baked Chicken Meatballs

Cool meatballs to room temperature before storing. Refrigerate in an airtight container for up to 3–4 days. Freeze in a single layer on a tray, then move to a freezer bag for up to 3 months. Reheat in a 350°F oven until warmed through, or microwave in short bursts.

tips to make Baked Chicken Meatballs

• Don’t overmix the meat to keep them tender.
• Make balls the same size so they cook evenly.
• Use a meat thermometer to be sure they hit 165°F.
• If using almond flour, press gently as it can be drier.
• Light oil on top helps them brown in the oven.

variation (if any)

• Add Italian seasoning or red pepper flakes for more flavor.
• Swap Parmesan for feta for a tangy bite.
• Mix in finely chopped onions or bell peppers.
• Use ground turkey or a mix of chicken and pork for a different texture.
• Serve with BBQ sauce, sweet chili sauce, or garlic butter.

FAQs

Q: Can I make these ahead and freeze them?
A: Yes. Freeze baked meatballs on a tray, then store in a bag for up to 3 months. Thaw in the fridge before reheating.

Q: Can I bake meatballs from frozen?
A: Yes. Bake a few extra minutes, and check the internal temp until it reaches 165°F.

Q: Can I skip the egg?
A: The egg helps bind the meatballs. You can try a small amount of plain yogurt or a flax egg, but texture may change.

Q: How do I keep them moist?
A: Mix gently, do not overwork, and avoid making them too small. Use a bit of grated cheese or chopped spinach for extra moisture.

Q: Are these low carb?
A: Yes, if you replace breadcrumbs with almond flour, they are low carb.

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