Updated Oct 20, 2023
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These are seriously the best chicken meatballs! Not only are they juicy, and super flavorful, but they’re easy to whip up with minimal mess because they’re oven baked. Enjoy them as a snack with a drizzle of herby chimichurri sauce on top, or meal prep a batch for a quick-and-easy lunch or weeknight dinner idea.
When I’m craving meatballs for dinner but want a lighter and healthier twist, these baked chicken meatballs are a dream. Here are a few reasons why I’m obsessed with this recipe:
- They’re baked meatballs: which means there’s no splatter on the stove and cleanup is a breeze!
- They’re juicy and flavorful: the diced onion keeps the meatballs juicy, and the garlic, parmesan, parsley and oregano make the flavor pop. These tasty little bites can be combined with many different sauces, like chimichurri sauce, for a variety of tasty dinner ideas. But if you’re not a fan of chimichurri sauce, I’ve got plenty more ideas below!
- They’re meal prep-friendly: just pop leftovers (or a second batch) into the freezer for several months. You can instantly reheat these in the microwave or bake them in the oven for a quick-and-easy dinner.
- They’re healthy: my spin on this recipe makes them naturally gluten-free and low-carb by swapping breadcrumbs for almond flour. You can also make them dairy-free if you so choose!
Chicken Meatballs Ingredients
This recipe highlights the wonderful versatility of ground chicken – just combine it with a handful of aromatic ingredients and seasonings to create these juicy little bites! Here’s what you’ll need:
- Ground Chicken: Packaged ground chicken is usually a mix of dark and white meat so it keeps it fairly juicy. But if you want it slightly juicier, you can grab freshly ground chicken with dark meat from the butcher section.
- Egg & Flour: Almond flour is usually my default for meatballs. But if you’re nut-free, you can use another type of nut flour or a gluten-free flour blend.
- Cheese: I recommend using freshly grated parmesan cheese instead of the pre-packaged kind. You’ll notice a difference in taste and texture! If you’re dairy-free you can omit this and the meatballs will still be fabulous.
- Onion & Garlic: Freshly chopped onion helps to add extra moisture into the meatballs, to keep them from drying out as they cook. So don’t swap fresh onion for onion powder!
- Aromatics & Seasonings: We’re using lots of fresh parsley here. But you’ll also need salt, black pepper, and dried oregano to complete the flavor profile.
Find the printable recipe with measurements below.
How To Make Baked Chicken Meatballs
Mix the ingredients. Preheat the oven to 400°F (200°C) and prep a rimmed baking sheet with parchment paper on top. In a medium bowl, combine the chicken, egg, onion, almond flour, parmesan, parsley, garlic, salt, pepper, and oregano with your hands.
Scoop and roll. Measure 1 ½ tablespoons of the mixture and roll the mixture between your hands, forming about 30 meatballs. To make the process easier, I like using a medium cookie scoop instead. That way, the meatballs will be in a uniform shape.
Bake until browned. Place the meatballs in an even layer on the baking sheet and bake for 20 to 22 minutes, until lightly browned on the outside and cooked through (to 165°F on an instant-read thermometer). Avoid going over the time because chicken can easily overcook!
These chicken meatballs shouldn’t be tough. But if you notice that yours are, you may have over-mixed the ingredients together and packed the balls too tightly. It’s always best to not over work the meatball mixture.
Yes, you can use any dairy-free cheese as a substitute. You can also add a tablespoon of nutritional yeast if you want the cheesy flavor without the cheese.
How to Serve Chicken Meatballs
- Serve as an appetizer. Don’t forget that meatballs can be served as a savory, bite-size appetizer with toothpicks and a dipping sauce such as tzatziki sauce, romesco sauce, marinara sauce or basil pesto.
- Make this a full meal. A side of rice, vegetables, or a simple salad helps to complete the meal. A few ideas are cauliflower rice, roasted broccoli, or this easy cucumber salad. But you could also add these meatballs to any sort of pasta dish (my favorite is with zucchini noodles).
- Storing for the week: Any leftovers will keep in an airtight container in the fridge for 3 to 4 days.
- Freezing for later: Meatballs are a great meal prep recipe, so it’s always a good idea to make a double batch to freeze! Let them cool completely before adding them to a freezer-safe bag or container. They’ll keep for up to 3 months.
- For reheating: Don’t forget to let them thaw overnight in the fridge! Then you can simply pop them in the microwave for a few minutes for a quick and easy dinner.
More MEATBALL Recipes
- Turkey Meatballs: This maple mustard sauce will have you coming back for seconds and thirds!
- Fennel and Pork Meatballs: You’ll love these classic pork meatballs!
- Baked Tuna Meatballs: Turn canned tuna into delicious meatballs served with tzatziki sauce.
Enjoy these delicious baked chicken meatballs for a healthy and flavorful dinner! Once you make it, I’d love to hear your thoughts in the comment box below.
Easy Chicken Meatballs
- Mix the ingredients. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. In a medium bowl, combine the chicken, egg, onion, almond flour, parmesan, parsley, garlic, salt, pepper, and oregano. Using your hands, mix the ingredients together until well combined.
- Scoop and roll. Measure out 1 ½ tablespoons of the mixture (or use a medium cookie scoop) and roll the mixture between your hands, forming about 30 meatballs.
- Bake until browned. Place the meatballs on the prepared baking sheet and bake for 20 to 22 minutes, until lightly browned on the outside and cooked through (to 165°F on an instant-read thermometer). Avoid overbaking them, so that they stay juicy.
- Serve. Enjoy the chicken meatballs on their own, or serve with chimichurri sauce, if you'd like.
- Try to not over mix the the ingredients or compact the balls too tightly when scooping, as this will make them more dense.
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