This is my favorite baked chicken meatball recipe. Made with just a handful of ingredients in under 30 minutes. They’re juicy, flavorful, and make the best leftovers!
I make baked turkey meatballs at least twice a month but recently I’ve been using ground chicken instead. These moist meatballs are the perfect weeknight meal because they cook in just 18 minutes! It doesn’t get easier than that. You can serve the meatballs as an appetizer, snack, or main course. These chicken meatballs have so much flavor I don’t serve them with sauce but feel free to smother them in bbq sauce or marinara sauce.
Ingredient Notes
Ground Chicken – I recommend using 85 percent lean ground chicken. Ground chicken is a great source of protein and is healthier than ground beef. However, feel free to use any type of ground meat for this recipe.
Parmesan Cheese – Definitely use fresh parmesan cheese that you grate yourself, it tastes so much better!
Ritz Crackers – It adds a touch of sweet buttery flavor. So much better than regular bread crumbs!
Parsley – Make sure to use fresh parsley.
Top Tips
- Don’t overmix the chicken mixture otherwise, they can turn out dry and tough.
- Use a cookie scoop to measure each meatball.
- Allow the ground chicken to sit at room temperature for at least 20 minutes before cooking.
- Use wet hands for rolling the meatballs so they don’t stick to your hands.
- Don’t overcook the meatballs! I like to bake them at 400 degrees F for 18 minutes and they turn out perfectly every time. However, every oven is different, so check them at the 18-minute mark. If they’re still raw, cook them for a couple of extra minutes or until the chicken meatballs reach an internal temperature of 165 degrees F.
Can I Make These In The Air Fryer Instead?
Absolutely! I recently made air fryer turkey meatballs and they were fantastic. To make these chicken meatballs in the air fryer, start by preheating the air fryer to 380 degrees F for 5 minutes. Spray the air fryer basket and place the chicken meatballs in the basket. Cook for 10 minutes or until fully cooked through.
How To Serve
I really enjoy these with creamy mashed potatoes and honey roasted carrots but you can serve it with pasta as well.
Leftovers
Place any leftover meatballs in an air-tight container and refrigerate for up to 2 days. To reheat, pop them in the microwave for a minute or two.
More Recipes You’ll Enjoy
- Spinach and Turkey Meatballs
- Spicy Spaghetti and Meatballs
- Cheesy Chicken Meatballs
- Spaghetti and Meatballs
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The Best Chicken Meatballs
Ingredients
- 1 lb ground chicken 85 percent lean
- 8 ritz crackers crushed
- 1 egg
- 2 tbsp parmesan cheese
- 1 tbsp parsley fresh
- 1/2 small onion finely diced
- 2 garlic cloves finely minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp Kosher salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400 degrees F, line a baking sheet with parchment paper and allow the ground chicken to rest for 20 minutes at room temperature.
- Add the ground chicken to a large bowl along with the rest of the ingredients and mix until well combined. Don't overmix.
- Using a medium cookie scoop, scoop and roll the chicken mixture into 2 tablespoon balls and then place them on the baking sheet.
- Bake the meatballs for 18 minutes or until fully cooked through and enjoy!
Notes
- Don’t overmix the chicken mixture otherwise, they can turn out dry and tough.
- Use a cookie scoop to measure each meatball.
- Allow the ground chicken to sit at room temperature for at least 20 minutes before cooking.
- Use wet hands for rolling the meatballs so they don’t stick to your hands.
- Don’t overcook the meatballs! I like to bake them at 400 degrees F for 18 minutes and they turn out perfectly every time. However, every oven is different, so check them at the 18-minute mark. If they’re still raw, cook them for a couple of extra minutes or until the chicken meatballs reach an internal temperature of 165 degrees F.
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