Homemade Chicken Meatballs combine ground chicken with a little finely minced onion and garlic, Italian seasonings, and grated fresh Parmesan Cheese for the ultimate tender and juicy baked meatball experience. Add them to casseroles, soups, meatball subs. and pasta. Or simply enjoy them as an appetizer served with warm marinara or your favorite sauce. For a low carb meal served with mashed cauliflower. Make a double batch and freeze half for a meal in a couple of weeks.
How to make Chicken Meatballs
First in a large bowl mix together the ground chicken, eggs, minced onion, minced garlic, kosher salt, fresh ground black pepper, Italian seasoning, Panko breadcrumbs, and Parmesan Cheese. Using a small scoop for accurate size portion and your hands roll the meatballs. Place on a parchment covered baking sheet and bake for about 25 minutes or until cooked through. Serve with warm marinara, grated fresh Parmesan, and chopped fresh Italian Parsley.
Tips for making great chicken meatballs
- For optimal flavor combine the meatball mixture with a gentle hand and just until combined. Overmixing can make the meatballs dense and tough.
- Other spices to work with include onion powder, garlic powder, paprika, and marjoram.
- Use a small cookie scoop to proportion out the correct amount of meatball mixture and then roll the meatballs in your hands so they are round on all sides.
- Ground turkey, ground pork, or ground beef can be substituted for the ground chicken.
- Covering the baking sheet with parchment paper helps the meatballs cook evenly, brown better, and makes for easier clean up.
- Meatballs are done when they are cooked through, browned, and the internal temperature registers 165 degrees with an instant read thermometer.
- As an alternative to baking you can also pan fry the meatballs. Simply add a little olive oil to a large pan and cook until they are golden brown and cooked through.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power or on the stovetop on low in a little marinara sauce.
- Freeze for up to 3 months. See below for more about freezing meatballs.
How to freeze meatballs
Cooked meatballs – fully cool the meatballs. Then place them on a parchment covered baking sheet with a little space between them so they don’t freeze together. Place on a level spot in the freezer until fully frozen. Move them to a freezer zipper bag and freeze for up to 3 months.
Raw meatballs – place the rolled meatballs on a parchment covered baking sheet with a little space between them so they don’t freeze together. Place on a level spot or shelf in the freezer until frozen solid. Move the frozen meatballs to a freezer zipper bag and freeze for up to 3 months.
For best results thaw your meatballs in the fridge overnight before cooking.
More meatball recipes to try
Moist and tender Chicken Meatballs mixed with minced onions, garlic, Italian seasoning, and Parmesan Cheese. Enjoy them in your favorite soup, over your favorite pasta, or as an appetizer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: main course chicken
- Method: bake
- Cuisine: American
- 2 lbs. ground chicken or turkey
- 2 eggs
- 2 tablespoons finely minced yellow onion
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 2 teaspoons Italian seasoning
- 1 cup panko breadcrumbs
- ⅔ cup grated fresh Parmesan Cheese
- Chopped fresh Italian parsley or thyme
- Preheat oven to 400 degrees. Cover a baking sheet with parchment paper.
- In a large bowl mix together the ground chicken, eggs, minced onion, minced garlic, kosher salt, fresh ground black pepper, Italian seasoning, Panko breadcrumbs, and Parmesan Cheese.
- Using a small scoop for accurate size portion and your hands roll the meatballs. Place on the prepared baking sheet and bake for 20 25 minutes or until cooked through and browned.
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