Easy Ground Chicken Meatballs (Oven-Baked, Juicy & Quick)

Prep: 10 mins | Cook: 15 mins | Total: 25 mins
Serves: 4 | Best for: weeknights + meal prep

Introduction

If you love dinners that are quick, juicy, and need almost no cleanup, these ground chicken meatballs are your new go-to. They bake in the oven until golden and tender—no frying, no splattering, just pure comfort food made simple.

These meatballs are light but satisfying, with garlic, parmesan, and herbs that make every bite cozy and flavorful. Whether you serve them with pasta, rice, or a salad, they fit right into your weeknight routine.

I’ve already shared my Ground Chicken Lettuce Wraps, which are fresh and crisp. These meatballs are their warm, oven-baked cousin—same lean protein, just with that classic “Sunday dinner” comfort.

Ready to make a batch? Let’s do it!

What Are Ground Chicken Meatballs?

Basically, they’re your classic meatballs—but lighter, leaner, and faster. Instead of beef or pork, we use ground chicken for a healthier twist. Still juicy, still full of flavor.

Why “meatballs”? Well, calling them “chickenballs” just doesn’t sound right, does it? The name sticks because they’re the same round, saucy bites everyone loves. And as the saying goes, “the way to a man’s heart is through his stomach.” Trust me, one tray of these and everyone will fall in love.

Why You’ll Love This Recipe

Quick & easy – done in about 25 minutes.
Juicy, not dry – grated onion and a splash of milk keep them tender.
Budget-friendly – cheaper than takeout and great for meal prep.
Kid-approved – mild, garlicky flavor everyone enjoys.
Versatile – perfect for pasta, subs, or rice bowls.

If you liked the flavor in my lettuce wraps, you’ll love how these meatballs bring that same deliciousness in a cozy oven-baked form.

Ingredients

1 lb (450 g) ground chicken
½ cup breadcrumbs (panko or regular)
1 egg
⅓ cup grated parmesan (optional but amazing)
½ small onion, grated
2 garlic cloves, minced
2 tbsp milk (or water)
1 tsp Italian seasoning
2 tbsp chopped parsley (or 1 tsp dried)
¾ tsp salt
½ tsp black pepper
Optional: pinch of chili flakes or 1 tsp lemon zest

For serving: marinara sauce, pasta, rice, or salad

Step-by-Step Instructions

1) Preheat the oven:
Set it to 400°F (200°C). Line a baking tray with parchment paper.

2) Make the mixture:
In a bowl, mix breadcrumbs, egg, parmesan, onion, garlic, milk, herbs, salt, and pepper. Add the ground chicken and mix gently until just combined.

3) Shape the meatballs:
Form about 18–20 small balls (1.5 tbsp each). Place them on the tray, leaving space between each one.

4) Bake:
Bake for 15–18 minutes until lightly golden and cooked through (165°F / 74°C internal temp).

5) Optional – add color:
Broil for 1–2 minutes for a slightly crispy top.

6) Serve:
Enjoy with pasta and sauce, or serve in lettuce cups for a lighter twist.

What to Serve With

Raw chicken meatballs being shaped over a bowl of seasoned ground chicken mixture with two wooden spoons. — This tight close-up highlights a tender baked ground chicken meatball resting on a spoon, coated in glossy marinara sauce that drips down the sides. A light dusting of grated cheese and tiny herb flecks add texture and color. Soft steam rises in the background, while blurred meatballs and sauce create a warm, comforting, restaurant-style finish that emphasizes freshness and flavor.Shaping ground chicken meatballs before baking—simple prep for a tender, flavorful dinner.

Spaghetti with marinara sauce
Rice bowls with steamed veggies
Garlic bread and salad
Meatball subs with melted cheese
Roasted vegetables for a low-carb meal

For another quick dinner idea, try my Ground Chicken Rice Bowl next—it’s fast, fresh, and meal-prep friendly!

If you like quick bowl dinners, try my Ground Chicken Rice Bowl next.

Tips for Perfect Results

Don’t overmix the meat—it makes them tough.
Grating the onion keeps them moist (don’t skip it!).
If the mix feels too wet, add a spoon of breadcrumbs.
If it feels too dry, add a bit more milk.
Bake on parchment paper for easy cleanup.
Want extra flavor? Mix a bit of BBQ or teriyaki sauce into the meat.

Want a lighter option? Don’t miss my Ground Chicken Lettuce Wraps

Close-up of a juicy baked chicken meatball on a spoon with marinara sauce dripping, topped with grated cheese and herbs. — Juicy baked chicken meatball in marinara—steaming hot with a sprinkle of cheese and herbs.

Storing & Reheating

Fridge: store up to 4 days in an airtight container.
Freezer: freeze cooked meatballs up to 2 months.
Reheat: microwave 1–2 minutes or warm in sauce over low heat.

They taste just as juicy the next day—perfect for lunches or meal prep bowls.

FAQ

Can I make ground chicken meatballs ahead of time?
Yes. You can mix and shape the meatballs, then cover and refrigerate them up to 24 hours before baking.

How do I keep ground chicken meatballs from drying out?
Don’t overmix, use grated onion and a splash of milk, and pull them from the oven as soon as they reach 165°F (74°C).

Can I air fry these ground chicken meatballs?
Yes. Air fry at 375°F (190°C) for 10–12 minutes, shaking halfway through, until fully cooked.

Can I freeze ground chicken meatballs?
Absolutely. Freeze cooked meatballs up to 2 months. Thaw overnight in the fridge and reheat in sauce for best texture.

What can I use instead of breadcrumbs?