These Healthy Baked Chicken Meatballs are made with ground chicken and simple pantry ingredients and baked to crispy perfection in the oven. They go with ANYTHING and they’re freezer friendly, too!
Chicken meatballs are one of those staple, freezer-friendly recipes that I keep on hand at all times! They are literally SO versatile and my kids LOVE them! Serve them as an appetizer, or substitute them in any recipe that calls for meatballs.
Why I LOVE this recipe:
- One bowl. The prep on these babies is ridiculously easy! Just dump everything in one bowl and mix it up.
- Freezer-friendly. I love to keep a batch of chicken meatballs in the freezer at all times. They are my go-to when I don’t have a dinner plan and need something fast! Sometimes I just eat them along side some roasted vegetables and wild rice.
- Healthy. This is one of those healthy recipes that tastes ridiculously good! I love that is uses ground chicken because it’s a leaner meat and I love that the ingredients are simple, few, and flavorful. There is also no frying here, and in the baking process you’ll still get crispy, delicious meatballs.
Healthy Chicken Meatballs in 4 steps:
1. Combine all ingredients. Add all of the ingredients to a large mixing bowl and use your hands or a spoon to mix everything together.
2. Form meatballs. Scoop the mixture into 25- 30 small meatballs, and place them on a parchment lined baking sheet, ½ inch apart.
3. Bake at 400 degrees F. for 25-30 minutes or until cooked through.
Homemade chicken meatballs will store well in the refrigerator in an airtight container for 3-4 days.
Make Ahead and Freezer Instructions:
The meatball mixture can be made 1-3 days in advance (depending on the freshness of your ingredients), stored in the fridge.
To freeze cooked meatballs: Allow meatballs to cool completely, place in a freezer safe container and freeze for up to 3 months. To reheat, place the frozen meatballs on a baking sheet and bake at 350°F for 25 minutes, or until warmed through, or warm in the microwave.
To freeze raw meatballs: Once you have formed the meatballs, arrange them on a baking sheet lined with parchment paper. Cover the meatballs lightly with the plastic wrap. Flash freeze them by placing them in the freezer for 2 hours. Once frozen, place them in a freezer safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight, and then bake as directed, or bak them from frozen at 400°F for 30-35 minutes.
Serve Chicken Meatballs with:
- Meatball Bake
- Spaghetti
- Thai Green Curry Meatballs
- Meatballs subs
- Swedish meatballs
- Or simply serve them plain and let them shine alongside some roasted vegetables!
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Baked Chicken Meatballs
Video
Ingredients
- 1 pound ground chicken (or ground turkey)
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup breadcrumbs (or crushed saltine crackers)
- 1 egg
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon garlic powder (or 1 clove minced garlic)
- 1/2 teaspoon onion powder (or 2 Tablespoons diced fresh onion)
- 1/2 teaspoon dried oregano
- 1/4 cup fresh parsley (chopped)
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with foil or spray lightly with cooking spray.
- Add all of the ingredients to a large mixing bowl and use your hands or a spoon mix everything together. Scoop the mixture into 25- 30 small meatballs, and place them on a baking sheet ½ inch apart.
- Bake for 25-30 minutes or until cooked through.
- Leftover meatballs will store well in the refrigerator in an airtight container for 3-4 days.
Notes
Make-Ahead and Freezing Instructions:
The meatball mixture can be made 1-3 days in advance (depending on the freshness of your ingredients), and stored in the fridge. To freeze cooked meatballs: Allow meatballs to cool completely, place in a freezer safe container and freeze for up to 3 months. To reheat, place the frozen meatballs on a baking sheet and bake at 350°F for 25 minutes, or until warmed through, or warm in the microwave. To freeze raw meatballs: Once you have formed the meatballs, arrange them on a baking sheet lined with parchment paper. Cover the meatballs lightly with the plastic wrap. Flash freeze them by placing them in the freezer for 2 hours. Once frozen, place them in a freezer safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight, and then bake as directed, or bak them from frozen at 400°F for 30-35 minutes.Nutrition
Recipe adapted from Pinch of Yum
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
Christy says
So delicious and my kids love them.
Tina says
These Chicken Meatballs are delicious! My husband also loved them.
Lauren Allen says
I’m so happy you liked them! Thanks for coming back to comment!
Gabby says
These meatballs were absolutely delicious!
Samantha Velez says
Hi! These were amazing! I also added some raw meat to the freezer for meal prep throughout the week! However, I was wondering could I microwave them and for how long etc? Thank you!
Jennifer says
These were delicious!! Do you have recommendations on cooking time if I want to make in tomato sauce in the crockpot or instant pot?
Shayla says
Any thoughts on what you can replace the parmesan cheese with? We don’t mix meat and dairy. If I leave it out, should I add more breadcrumbs, or perhaps quinoa oats, slightly ground? Thanks.
Ashlynn says
I have used nutritional yeast instead of parmesan cheese and it worked great!