With ingredients like Italian seasoning, breadcrumbs, parmesan cheese, and garlic these Chicken Meatballs are bursting with flavor. An easy appetizer or entree, they require just 10 minutes of prep and freeze well.

Easy Chicken Meatballs Recipe
These ground chicken meatballs are a twist on my easy beef meatballs. They’re made with a handful of seasonings, including Italian seasoning, parmesan cheese, breadcrumbs, and garlic. They are seriously tasty!
You can serve these on toothpicks as a simple party appetizer, toss them with some marinara sauce, serve with mashed potatoes and veggies, or use them in any of your favorite meatball recipes. I love how versatile they are, not to mention how quick and easy they are to make!
Why You’ll Love These Ground Chicken Meatballs
Here are a few reasons why this chicken meatball recipe has become a family favorite.
- Just 10 minutes of prep. These meatballs bake for 30 minutes but the hands-on time is just 10 minutes. Perfect for busy weeknights!
- Incredible flavor. Ingredients like parmesan cheese, Italian seasoning, and garlic give these ground chicken meatballs a robust savory flavor.
- Freeze well. Feel free to double or triple this recipe and freeze the extras so you always have some on hand.
- Versatile. Enjoy these chicken meatballs as an appetizer, with spaghetti and sauce, or as an entree with potatoes and veggies.
Recipe Ingredients
This chicken meatballs recipe is made with ground chicken, breadcrumbs, parmesan, and a handful of spices. See the recipe card below for measurements.
- Ground chicken
- Italian breadcrumbs – Breadcrumbs add texture to the meatballs and using Italian breadcrumbs adds extra flavor.
- Parmesan cheese – Freshly grated from the block. You can also use pecorino romano cheese.
- Egg – Helps hold the chicken meatballs together.
- Spices – Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes.
- Aromatics – Green onions and garlic.
- Parsley
- Olive oil – Helps the meatballs brown on the outside.
How To Make Chicken Meatballs
These chicken meatballs are quick and easy to prepare in the oven. Scroll down to the recipe card below for more measurements.
- Combine the ingredients. Combine the chicken, breadcrumbs, cheese, egg, and spices until fully combined. Stir in the green onions, garlic, parsley, and olive oil.
- Form the meatballs. Use a cookie scoop and your hands to form meatballs. Place on a cookie sheet lined with parchment paper. Brush with olive oil.
- Bake. Bake for 20 minutes then flip and bake for an additional 10 minutes.
Tips & Tricks
Here are a few things I’ve found helpful when making these meatballs, as well as a few ways to customize them.
- Make all meatballs the same size. To ensure even cooking, all the meatballs should be the same size. I like to use a small cookie scoop to help with this.
- Double or triple the recipe. You can easily double or triple this recipe for ground chicken meatballs. I love to do this and freeze the extras to always have on hand.
- Use a different protein. In place of the ground chicken, you can use turkey for turkey meatballs, beef, or pork like Italian sausage.
- How do I know when these are done? These chicken meatballs should reach an internal temperature of 165F. The exact time will depend on the size of the meatballs.
Serving Suggestions
There are many different ways to serve these Italian chicken meatballs. They make a great party appetizer, served with toothpicks for easy grabbing. You can also make them as an entree, served with mashed potatoes (or rice) and your favorite veggie.
They can also be substituted in place of beef meatballs in pretty much any recipe, such as spaghetti and meatballs or a meatball sub.
How to Store Leftovers
- Fridge. Store leftover ground chicken meatballs in an airtight container in the fridge for up to 5 days. Reheat in the microwave.
- Freezer (uncooked). To freeze uncooked meatballs, flash freeze them on a baking sheet then transfer to an airtight container once frozen.
- Freezer (cooked). To freeze cooked chicken meatballs, transfer to an airtight container once cooled. Freeze for up to 3 months. You can bake or air fry directly from frozen until heated through.
Variation
Chicken Meatballs Stuffed with Mozzarella
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Divide the mixture into 16 portions and place on the baking sheet. Press each of them to flatten. Add 1 mozzarella cube in the middle of each. Roll the meatballs with your hands. Make sure the cheese stays in the middle. Brush with oil.
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Place the baking sheet in the middle of the oven and bake for 20 minutes.
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Pour marinara sauce in a large skillet and bring to a simmer on the stove over medium heat. Add chicken meatballs when ready. Stir.
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Garnish with parsley and parmesan cheese.
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Serve with pasta!
More Meatball Recipes To Try
Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 1/2 cup Italian breadcrumbs
- 1/2 cup parmesan cheese grated
- 1 egg
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/8 cup green onions
- 3 garlic cloves minced
- 3 tablespoons parsley chopped, divided
- 21/2 tablespoons olive oil divided
Instructions
- Preheat the oven to 400° F.
- Line one 13×18 baking sheet or two 9×13 baking sheets with parchment paper. Set aside.
- Combine the chicken, breadcrumbs, parmesan cheese, egg, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes in a bowl. Mix until fully combined with clean hands or with a spoon. Do not overmix.
- Add the green onions, garlic, 2 tablespoons parsley, and 1 tablespoon of olive oil. Mix until combined. Do not overmix.
- With a cookie scoop or tablespoon scoop out the meatballs. Form the meatballs with clean hands. Place the meatballs onto the cookie sheet.
- With a pastry brush baste each meatball with 1 ½ tablespoon of olive oil.
- Bake for 20. Flip the meatballs over and cook for an additional 10 minutes. You want an internal temperature of 165°.
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