Juicy Chicken Meatballs (Printable)
Tender, oven-baked chicken meatballs: moist, savory, and ready in 40 minutes for easy weeknight meals.
# What You’ll Need:
→ Meat
01 - 1 lb ground chicken
→ Vegetables & Aromatics
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, finely chopped
→ Binders & Seasonings
05 - 1 large egg
06 - ⅓ cup breadcrumbs
07 - ¼ cup milk
08 - 1 tsp salt
09 - ½ tsp black pepper
10 - ½ tsp smoked paprika
11 - ½ tsp dried oregano
→ For Serving
12 - Marinara sauce, warmed
13 - Fresh chopped parsley, for garnish
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine the ground chicken, grated onion, minced garlic, chopped parsley, egg, breadcrumbs, milk, salt, pepper, smoked paprika, and dried oregano.
03 - Mix gently until just combined. Avoid overmixing to keep the meatballs tender and juicy.
04 - Wet your hands to prevent sticking, then form the mixture into balls using about 1 heaping tablespoon each. Arrange evenly on the prepared baking sheet.
05 - Bake for 18–20 minutes until the meatballs are golden brown and cooked through to an internal temperature of 165°F.
06 - Serve immediately with warmed marinara sauce and garnish with fresh chopped parsley.
# Expert Advice:
01 -
- Ground chicken needs help and this recipe knows exactly how to give it without fuss.
- They reheat beautifully which means lunch is handled for three days straight.
02 -
- Overmixing is the fastest way to turn tender meatballs into bouncy little hockey pucks.
- Adding a tablespoon of olive oil into the mixture was an accident that changed everything and now I always do it.
03 -
- Wet hands between every four or five meatballs to prevent sticking and keep the shape consistent.
- Let the baked meatballs rest for two minutes on the tray before moving them because they firm up as they sit.