Tender, juicy Chicken Meatballs are one of those dinners I find myself craving again and again — they’re incredibly flavorful, quick to make, and wildly versatile. Whether you’re tossing them with pasta, nestling them into a sandwich, or serving them as a satisfying appetizer, this dish delivers high-protein comfort with bright Italian flair. If you love homey meals that come together in under 30 minutes but taste like you spent all afternoon cooking, this will become a favorite in your kitchen too.
Ingredients You’ll Need
The beauty of these Chicken Meatballs lies in how just a handful of simple, everyday ingredients blend together to create something special. Each one brings a little magic — from the tenderness of the ground chicken to the aromatic kick of garlic and the savory caress of Parmesan.
- Ground chicken: The star of the show, offering a lean, juicy foundation for your meatballs.
- Breadcrumbs: They help bind the meatball mixture and keep it moist as it cooks.
- Egg: Essential for holding everything together and adding just the right touch of richness.
- Grated Parmesan cheese: Adds loads of flavor and a savory, nutty note in every bite.
- Minced garlic: Brings a punchy, deeply aromatic flavor that makes the meatballs irresistible.
- Finely chopped parsley: Adds freshness and a pop of color that brightens up the whole dish.
- Onion powder: Subtle, yet effective at rounding out the seasoning.
- Salt: Just enough to bring all the flavors together — don’t skip it.
- Black pepper: Adds a gentle background heat for depth.
- Olive oil (for cooking): Gives the meatballs a beautiful golden crust and extra flavor.
How to Make Chicken Meatballs
Step 1: Mix the Meatball Ingredients
In a large mixing bowl, gather up your ground chicken, breadcrumbs, egg, Parmesan, garlic, parsley, onion powder, salt, and black pepper. Use clean hands or a sturdy wooden spoon to mix just until the ingredients are incorporated. The key here is to be gentle — overmixing can make the Chicken Meatballs a bit tough. You want everything evenly distributed, but still light and tender.
Step 2: Shape the Chicken Meatballs
Now for the fun part! Scoop out roughly 1 ½-inch portions of the meat mixture and roll them between your hands to form even balls. If you want perfectly uniform Chicken Meatballs, a small cookie scoop is a fantastic tool here. Don’t stress about perfection; a little rustic charm is always welcome.
Step 3: Cook Until Golden and Juicy
Heat the olive oil in a large skillet over medium heat until it shimmers. Arrange the meatballs in a single layer, making sure not to overcrowd the pan (work in batches if needed). Cook for 4–5 minutes per side, turning gently, until they’re golden brown all over and completely cooked through — use a kitchen thermometer to check they’ve reached 165°F in the center. Prefer baking? Simply line a sheet pan and bake at 400°F for 18–20 minutes for a lighter, hands-off option.
Step 4: Serve and Enjoy
Once your Chicken Meatballs are beautifully golden and ready, serve them warm. They’re delicious on their own, but even better with your favorite marinara sauce, tossed over pasta, or lovingly stuffed into a crusty sandwich roll. Let your mood guide your serving style!
How to Serve Chicken Meatballs
Garnishes
Finish your platter of Chicken Meatballs with a sprinkling of freshly chopped parsley or a dusting of extra Parmesan cheese. A drizzle of good olive oil or a handful of basil leaves also brings fresh, vibrant color and flavor. If you like a touch of heat, a pinch of red pepper flakes adds zing.
Side Dishes
Chicken Meatballs pair wonderfully with twirly spaghetti tossed in marinara, a bed of creamy mashed potatoes, or a crisp green salad. For a lighter meal, try serving them with roasted veggies or tucked into lettuce cups with a squeeze of lemon.
Creative Ways to Present
Skewer the meatballs for party-ready appetizers, pile them into sandwich rolls for the ultimate meatball sub, or serve them in a shallow bowl with plenty of sauce and toasted garlic bread on the side. I also love layering them onto a grain bowl with rice, greens, and yogurt sauce for a healthy twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Chicken Meatballs, lucky you! Let them cool completely, then store them in an airtight container in the fridge for up to four days. They make a fantastic leftover lunch or snack, and the flavors only get better as they rest.
Freezing
Chicken Meatballs are a meal prep dream. Once cooked and completely cooled, transfer them to a freezer-safe container or zip-top bag and freeze for up to three months. Freeze them in a single layer first so they don’t stick together, then transfer them to a container for long-term storage.
Reheating
To reheat, simply warm the meatballs in the microwave or in a skillet over medium heat with a splash of sauce or broth. If reheating from frozen, let them thaw overnight in the fridge first, or add a few extra minutes to the reheating time if going straight from the freezer.
FAQs
Can I make Chicken Meatballs without breadcrumbs?
Absolutely! For a gluten-free option, you can use gluten-free breadcrumbs or even almond meal. If you prefer not to use breadcrumbs at all, a small amount of grated zucchini works beautifully to keep the meatballs moist.
What sauce goes best with Chicken Meatballs?
Classic marinara sauce is always a crowd-pleaser, but these Chicken Meatballs shine with so many different sauces. Try pesto, creamy Alfredo, buffalo sauce, or even a quick pan sauce with broth and a splash of lemon.
Can I bake instead of fry the Chicken Meatballs?
Yes, and it’s fantastic for a lighter meal. Just arrange the Chicken Meatballs on a lined baking sheet, spray or brush with a bit of olive oil, and bake at 400°F for 18–20 minutes. They’ll come out juicy and golden with much less hands-on cooking time.
How do I keep Chicken Meatballs from being dry?
The trick is not to overmix the meatball mixture and to avoid overcooking. Including ingredients like egg, breadcrumbs, and Parmesan also helps lock in moisture. Don’t skip them!
Can I make these ahead of time for a party?
Definitely! Chicken Meatballs can be fully cooked, cooled, and stored in the fridge or freezer ahead of time. When it’s party time, simply reheat gently in your favorite sauce and they’ll be ready to go, saving you loads of last-minute stress.
Final Thoughts
If you’re searching for a crave-worthy, high-protein dinner that’s easy enough for weeknights but impressive enough for guests, Chicken Meatballs truly deliver. Don’t be surprised if they become a go-to staple in your home—give them a try and taste just how delicious, versatile, and fun homemade meatballs can be!
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Chicken Meatballs Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These tender and flavorful Chicken Meatballs are easy to make and versatile to serve as a main course, over pasta, or in sandwiches. Perfect for a quick and satisfying meal.
Ingredients
Main Ingredients:
- 1 pound ground chicken
- ½ cup breadcrumbs
- 1 egg
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ cup finely chopped parsley
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, Parmesan, garlic, parsley, onion powder, salt, and pepper. Mix until just combined—do not overmix.
- Form Meatballs: Using your hands or a scoop, form the mixture into 1 ½-inch meatballs.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer, cook for 4–5 minutes on each side until golden brown and cooked through. Alternatively, bake at 400°F on a lined baking sheet for 18–20 minutes.
- Serve: Serve warm with marinara sauce, over pasta, or in sandwiches.
Notes
- These meatballs freeze well—let cool completely before freezing in an airtight container.
- To make them gluten-free, use gluten-free breadcrumbs.
- You can also bake them instead of pan-frying for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop or Baking
- Cuisine: American, Italian
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 240
- Sugar: 1g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 115mg
