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Baked Chicken Meatballs

These baked chicken meatballs are tender, juicy bites seasoned with garlic and herbs, cooked evenly in the oven for a healthier alternative to frying. Their golden exterior and moist interior make for a comforting yet light dish perfect for weeknights 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 pound ground chicken preferably fresh
  • 1/2 cup panko breadcrumbs
  • 1 egg beaten
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley chopped

Equipment

  • Oven
  • Baking sheet lined with parchment
  • Mixing bowl
  • Measuring spoons and cups
  • Cooling rack (optional)

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. This ensures even cooking and easy cleanup.
  2. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, beaten egg, minced garlic, salt, pepper, and chopped parsley. Gently mix everything together until just combined, being careful not to overwork the mixture.
  3. Use your hands or a small scoop to shape the mixture into uniform meatballs about 1.5 inches in diameter. Place each meatball on the prepared baking sheet, spacing them evenly apart.
  4. Bake the meatballs in the preheated oven for 18-20 minutes, or until they turn lightly golden on the outside and are cooked through. You'll hear a gentle sizzle as they bake.
  5. Check that the meatballs reach an internal temperature of 75°C (165°F). If they need a bit more time, pop them back in for another 2-3 minutes. They should be firm but moist inside.
  6. Once done, remove the baking sheet from the oven and let the meatballs rest for about 5 minutes. Resting helps keep them juicy and prevents them from falling apart when served.
  7. Serve the baked chicken meatballs warm, garnished with extra parsley or a drizzle of olive oil if desired. They pair perfectly with your favorite sauce or a simple side salad.

Notes

For extra flavor, add grated Parmesan cheese to the mixture or serve with a marinara sauce. To make ahead, shape the meatballs and refrigerate for up to 12 hours before baking.