why make this recipe

This recipe makes quick, healthy meatballs that cook fast and taste good. You can make a batch and use it for several meals. It is easy to follow and uses common ingredients.

introduction

These baked chicken meatballs stay moist and cook in one pan. They work well for busy weeknights. If you need another simple chicken idea for an quick meal, try baked boneless skinless chicken thighs for a different option.

how to make Delicious Baked Chicken Meatballs for Quick Weeknight Dinners

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
In a bowl, add the ground chicken, egg, olive oil, breadcrumbs, Worcestershire sauce, dried parsley, garlic powder, onion powder, salt, and pepper.
Mix with clean hands or a spoon until just combined. Do not overmix.
Shape the mixture into meatballs about 1 to 1 1/2 inches wide. Place them on the baking sheet with space between.
Bake for 15–18 minutes, until the meatballs reach 165°F (74°C) inside and are lightly browned.
Let them rest 3 minutes before serving.

Ingredients :

1 pound Ground Chicken (Use ground chicken with some fat for moisture)
1 large Egg (Binds ingredients together)
2 tablespoons Extra Virgin Olive Oil (Adds moisture and richness)
1 cup Gluten-Free Panko-Style Breadcrumbs (Substitute with regular panko if gluten isn’t a concern)
1 tablespoon Worcestershire Sauce (Brings a rich umami flavor)
2 tablespoons Dried Parsley (Adds a fresh herb flavor)
1 teaspoon Garlic Powder (Infuses each bite with savory aroma)
1 teaspoon Onion Powder (Provides an extra layer of flavor)
1 teaspoon Salt (Essential for enhancing all flavors)
1/2 teaspoon Pepper (Adds a slight kick)

Directions :

Cooking Steps

Combine all ingredients in a bowl. Mix gently until just combined.
Form into equal meatballs and place on a prepared baking sheet.
Bake at 400°F (200°C) for 15–18 minutes or until done.
Let cool briefly before serving.

how to serve Delicious Baked Chicken Meatballs for Quick Weeknight Dinners

Serve these meatballs over pasta with tomato sauce, on rice, in a salad, or inside a sandwich. You can also serve them with a side of steamed vegetables or a simple green salad. Add a dipping sauce like marinara, tzatziki, or barbecue for more flavor.

how to store Delicious Baked Chicken Meatballs for Quick Weeknight Dinners

Refrigerator: Place cooled meatballs in an airtight container. Use within 3–4 days.
Freezer: Freeze on a tray until firm, then move to a freezer bag. Keep up to 3 months.
Reheat: Thaw in the fridge if frozen. Reheat in the oven at 350°F (175°C) for 10–12 minutes or until hot, or warm in a skillet with a little sauce.

tips to make Delicious Baked Chicken Meatballs for Quick Weeknight Dinners

Use ground chicken with some fat for better flavor and moisture.
Do not overmix — it keeps the meatballs tender.
Chill the formed meatballs 10 minutes if they seem loose.
Use a meat thermometer to check for 165°F (74°C) internal temperature.
Space meatballs on the pan so they brown evenly.

variation (if any)

Add 1/4 cup grated Parmesan for a richer taste.
Mix in fresh chopped basil or cilantro for fresh herbs.
Add 1/2 teaspoon red pepper flakes for spice.
Make mini meatballs for appetizers or larger ones for sandwiches.

FAQs

Q: Can I use ground turkey instead of chicken?
A: Yes. Ground turkey works but may be leaner. Add a bit more oil or an extra egg for moisture.

Q: Can I make these meatballs dairy-free and gluten-free?
A: Yes. Use gluten-free breadcrumbs and skip any cheese. The recipe already uses gluten-free panko-style crumbs.

Q: How do I know when the meatballs are done?
A: Use a meat thermometer. The safe internal temperature is 165°F (74°C). The outside should be lightly browned.

Q: Can I cook these in an air fryer?
A: Yes. Air fry at 375°F (190°C) for about 10–12 minutes, turning once, until they reach 165°F inside.