These ground chicken meatballs are juicy, flavorful, and baked in the oven for an easy, healthy dinner. Made with simple seasoning and ground chicken, this baked chicken meatball recipe is perfect for pasta, meal prep, or quick weeknight meals.

Ground Chicken Meatballs (Easy Baked Chicken Meatballs Recipe)

What Are Ground Chicken Meatballs?

Ground chicken meatballs are a lighter, leaner version of traditional meatballs made with ground chicken instead of beef or pork. They’re typically mixed with simple ingredients like breadcrumbs, eggs, and seasoning, then baked until tender and juicy.

The big difference is in the texture and flavor.. ground chicken is mild, so it absorbs seasoning really well. That makes these meatballs incredibly versatile. You can use them in pasta dishes, soups, rice bowls, or serve them with just about any sauce you love.

They’re usually baked instead of fried, which makes them easier to prepare, a little healthier, and perfect for quick weeknight meals or meal prep.

When it comes to ground chicken meatballs, I am your girl.

For the longest time, I was firmly in the “beef meatballs or nothing” camp. I mean, who doesn’t love a big, juicy meatball swimming in red sauce?

But somewhere along the way, I started questioning things… like why I was standing over a hot skillet every time I wanted dinner to feel slightly impressive.

That’s how these baked chicken meatballs happened.

And I’m not being dramatic when I say I fully converted. These are the only meatballs I make now—whether I’m tossing them in pasta sauce, Swedish gravy, teriyaki glaze, or whatever else is in the fridge pretending to be dinner.

They’re easy, they’re versatile, and honestly? They just work.

Why These Baked Chicken Meatballs Work

Chicken meatballs are perfect to add to soups, stews, subs and pasta dishes
Juicy and moist, these baked meatballs are seasoned perfectly and melt in your mouth!
This healthy meatball recipe is easy to make and only take 30 minutes in the oven to bake up golden brown and delicious
Baked chicken meatballs are a tasty healthy meatball alternative to beef or pork meatballs and .. umm… hello! … BAKED!!
The freeze perfectly so you always have these tender chicken meatballs in your freezer ready to go at a moments notice .. talk about Emergency Preparedness 101
Super versatile, these easy meatballs are also perfect to throw in your slow cooker for the ultimate party meatball appetizer!!
If you want to cut down on carbs a bit, you can also use my Keto Chicken Meatballs recipe. Same meatball recipe without the carbs!
Oven baked meatballs are the best because you aren’t having to babysit an oil spitting skillet
My dogs love these 🙂

Ingredients for Ground Chicken Meatballs

Ground chicken
Egg
Parmesan cheese
Panko bread crumbs
Seasonings
Olive oil

How to Make Ground Chicken Meatballs

To make these Baked Chicken Meatballs, start by preheating your oven to 400 degrees and line a baking pan with tin foil then spray with non-stick spray. Set aside.
Add all ingredients to a large mixing bowl.

Using your hands, combine well. Using a scoop, spoon or just eyeballing it, roll 25 – 30 small meatballs about the size of a quarter and place on your prepared baking sheet.

Bake for 25 – 30 minutes. Remove from oven and use in your favorite dishes or just gobble them all up in one sitting! No, don’t do that.. the gobbling part!

How to Keep Chicken Meatballs Juicy

Don’t overmix the meat – Once the ground chicken is combined with the ingredients, stop mixing as soon as everything comes together. Overworking it makes the meatballs dense and dry instead of tender.
Use the right binder ratio – Eggs and breadcrumbs help hold moisture in. Too much breadcrumb and you’ll end up with meatballs that eat like hockey pucks.
Add moisture boosters – Simple things like grated onion, a splash of milk, or even a little olive oil help keep the mixture soft and juicy as it bakes.
Don’t overbake them – Ground chicken cooks quickly. Pull them as soon as they hit temperature.. overcooking is the fastest way to dry meatballs out.
Bake on a lined sheet or rack for even heat – This helps them cook evenly without sitting in their own fat or steaming on a crowded pan.
Let them rest briefly after baking – A few minutes of rest helps the juices settle back into the meat instead of running out when you cut into them.

Pro Tips for Perfect Chicken Meatballs

Use a scoop to measure out identical sized chicken meatballs, no guess work needed!
Don’t leave out the olive oil. It makes these chicken meatballs super moist!
Ingredients are the key to awesome baked chicken meatballs. I prefer panko over regular breadcrumbs and I use a mixture of dried and fresh ingredients. These chicken meatballs come out perfectly browned on the outside and tender on the inside and using quality ingredients ensures you have perfect meatballs every time.
Panko is a Japanese-style breadcrumb that is a bit more course than regular breadcrumbs and can be found in the breadcrumb section of most grocery stores.
If you don’t have any fresh parsley on hand for your meatballs, substituting with dried is perfectly fine.

Baking vs Pan Frying Chicken Meatballs

Baking (what this recipe uses) – This is the easiest, most consistent method. You get evenly cooked meatballs without standing over a stove, and it’s hands-off once they go in the oven. Baking also keeps things a little lighter since you’re not adding extra oil, and it works great when you’re making a bigger batch for meal prep or freezing.
Pan frying – This gives you a deeper golden crust and a slightly richer flavor from the browning in the pan. The tradeoff is you have to cook in batches, turn them carefully, and watch closely so they don’t dry out or burn on the outside before cooking through.
Best approach for this recipe – Baking wins for ease, consistency, and juicy results with less babysitting. If you want extra color, you can always finish them under the broiler for a minute or two instead of frying.

What to Serve with Chicken Meatballs

Pasta + marinara or creamy sauce – The classic move. These meatballs soak up sauce beautifully and turn any pasta night into a full meal without extra effort.
Rice bowls or grain bowls – Spoon them over rice, quinoa, or cauliflower rice with a drizzle of sauce and some veggies for an easy, balanced dinner bowl.
Mashed potatoes or roasted potatoes – Comfort food at its finest. The meatballs + gravy or sauce combo makes this feel like a Sunday dinner situation.
Subs or sandwich rolls – Tuck them into a toasted hoagie roll with sauce and cheese for a quick meatball sub that disappears fast.
Veggie sides – Roasted broccoli, green beans, or a simple salad keep things lighter and round out the plate without stealing attention from the meatballs.
Appetizer style – Serve them with toothpicks and dipping sauce for game day, parties, or “I’m not cooking a real dinner” nights.

Can You Freeze Chicken Meatballs?

Yes—these freeze really well, which is one of the best things about making a big batch.

Freeze cooked meatballs for best results – Let them cool completely, then freeze so they hold their shape and texture better after reheating.
Freeze on a tray first if you can – Lay them in a single layer to freeze solid, then transfer to a freezer bag so they don’t stick together.
Store up to 2–3 months – After that, they’re still safe, but the texture and flavor start to fade.
Freeze with or without sauce – Either works, but freezing without sauce gives you more flexibility later for pasta, bowls, or subs.

Storage and Reheating Instructions

Refrigerate in an airtight container – Keep cooked chicken meatballs in the fridge for up to 3–4 days.
Reheat gently to keep them juicy – Microwave in short bursts or warm in a skillet over low heat so they don’t dry out.
Add a splash of liquid when reheating – A little broth, sauce, or even water helps bring back moisture and keeps them tender.
Oven reheating for best texture – Cover with foil and warm at 300–325°F until heated through for the closest “fresh baked” result.
If frozen, thaw first when possible – Let them thaw in the fridge overnight, then reheat as usual for best texture and flavor.

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Enjoy ♥ Heather