These quick and easy chicken meatballs are an absolute game-changer for weeknight dinners, meal prep, or entertaining! Tender, juicy, and packed with flavor, they’re so simple to make yet taste like you’ve been cooking all day. The secret is using ground chicken mixed with panko breadcrumbs, fresh herbs, and a touch of Parmesan cheese that keeps them incredibly moist.
What I love most about this chicken meatball recipe is its versatility. Serve them over pasta with our best heavy cream Alfredo sauce, toss them with delicious heavy cream pasta, or enjoy them as appetizers with marinara for dipping. You can also pair them with a fresh chickpea salad for a lighter meal option.
These meatballs come together in about 15 minutes and bake in the oven for a hands-off approach that’s far superior to pan-frying. They’re foolproof, freezer-friendly, and perfect for meal prep. Whether you’re cooking for a family of four or a crowd, this recipe scales beautifully. I’ve been making these for years, and they never disappoint!
For more inspiration on quick chicken dishes, try our easy chicken Alfredo recipe or serve these alongside the best shishito peppers recipe for a complete meal. Check out Bon Appétit’s take on chicken meatballs or Serious Eats’ chicken meatball variations for more creative serving ideas. The New York Times also has wonderful chicken meatball inspiration that pairs beautifully with this base recipe.
Ingredients
- 1 pound ground chicken (a mix of dark and white meat works best)
- 1/2 cup panko breadcrumbs
- 1/4 cup whole milk
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried)
- 2 tablespoons olive oil (for pan version) or cooking spray (for baking)
- Optional: 1/4 teaspoon red pepper flakes for a hint of heat
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly spray with cooking spray to prevent sticking and make cleanup easier.
- In a small bowl, combine the panko breadcrumbs with the whole milk and let sit for 2-3 minutes until the breadcrumbs absorb the milk. This creates a paste that keeps the meatballs incredibly tender and moist.
- In a large mixing bowl, combine the ground chicken, soaked breadcrumb mixture, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, black pepper, fresh parsley, and fresh basil.
- Using your hands (or two spoons), gently mix all ingredients until just combined. Do not overmix, as this can make the meatballs dense and tough. Mix until everything is evenly distributed but still light.
- Scoop the mixture using a 1-inch cookie scoop or by rolling between your palms into balls approximately the size of walnuts. You should get about 24 meatballs from this recipe.
- Place all meatballs on the prepared baking sheet, spacing them about 1 inch apart so heat can circulate evenly around each one.
- Bake in the preheated 400°F oven for 18-20 minutes, until the meatballs are cooked through and lightly golden on the outside. They should reach an internal temperature of 165°F when checked with a meat thermometer.
- Remove from the oven and let cool for 2-3 minutes before serving. This allows them to firm up slightly and makes them easier to handle.
- Serve immediately with your choice of sauce—marinara, Alfredo, Swedish meatball sauce, or sweet and sour sauce all work wonderfully with these tender chicken meatballs.
Pro Tips
- **Make-Ahead Magic**: These meatballs can be prepared up to 24 hours in advance. Form them, cover with plastic wrap, and refrigerate until ready to bake. You can also freeze unbaked meatballs on a baking sheet for 2 hours, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding just 5-7 extra minutes to the cooking time.
- **Sauce Pairing Ideas**: Serve with marinara sauce for a classic Italian approach, creamy Alfredo for comfort food vibes, or a homemade Swedish meatball sauce made with sour cream and beef broth for something special. They’re also delicious with sweet and sour sauce, teriyaki glaze, or even a simple lemon butter sauce.
- **Flavor Variations**: Add 1/2 teaspoon of lemon zest for brightness, substitute Italian seasoning with Mediterranean herbs like oregano and thyme, or mix in finely grated zucchini for extra moisture. Sun-dried tomatoes, fresh dill, or even a touch of Dijon mustard can elevate these meatballs in different directions.
- **Ground Chicken Selection**: Using a mix of dark and white meat ground chicken creates the most flavorful and tender meatballs. If you can only find one type, dark meat is more forgiving for texture. Avoid extra-lean chicken, as it can result in dry meatballs.
- **Baking vs. Pan-Frying**: Baking is our preferred method because it requires no oil and produces evenly cooked meatballs. However, if you prefer pan-frying, heat 2 tablespoons of olive oil in a large skillet over medium-high heat and cook meatballs in batches for 10-12 minutes, turning occasionally, until golden and cooked through.
- **Serving Suggestions**: Toss with pasta and sauce for a quick dinner, serve as appetizers with toothpicks and marinara for dipping, add to a fresh salad for protein, or use in sub sandwiches. They’re also perfect for meal prep—store in an airtight container for up to 4 days.
- **Texture Tips**: The key to moist meatballs is not overmixing the ingredients and using the milk-soaked breadcrumbs. Don’t skip these steps! The milk helps bind everything while keeping the meatballs from becoming dense.
- **Scaling Up**: This recipe doubles beautifully for entertaining. Simply use two baking sheets and bake at the same temperature—they’ll still cook in about the same time.
- **Storage and Reheating**: Cooked meatballs keep refrigerated for up to 4 days. Reheat gently in a 350°F oven for 10 minutes or in a saucepan with sauce over medium heat for about 5 minutes, stirring occasionally to warm through evenly.
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