Tender, juicy, and packed with flavor, this Ground Chicken Meatballs recipe is one you’ll want to keep on repeat.

These homemade meatballs are seasoned with garlic, herbs, Parmesan cheese, and breadcrumbs, creating a soft, flavorful bite that works with just about any meal. They’re baked until golden on the outside while staying moist and tender inside, making them perfect for pasta, sandwiches, rice bowls, or appetizers.

I make Ground Chicken Meatballs whenever I need a versatile recipe that everyone enjoys. They’re easy enough for a busy weeknight, and I almost always make a double batch because they freeze so well. Some nights I serve them with marinara and spaghetti, while other times I toss them into soups or enjoy them with roasted vegetables. No matter how they’re served, they never last long.

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Why You’ll Love This Recipe

• Juicy and tender every time.
• Ready in about 35 minutes.
• Easy to make with simple ingredients.
• Lighter than traditional beef meatballs.
• Perfect for meal prep and freezing.
• Great with pasta, rice, or sandwiches.
• Family-friendly and beginner-friendly.
• Easy to customize with different seasonings and sauces.

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Ingredients You’ll Need

• 1 pound ground chicken – Ground chicken creates tender, juicy meatballs when combined with the right ingredients. Regular ground chicken tends to stay a little moister than extra lean varieties.
• ½ cup plain breadcrumbs – Breadcrumbs help bind the meatballs while keeping them soft and tender. Panko breadcrumbs can also be used for a lighter texture.
• ⅓ cup grated Parmesan cheese – Parmesan adds rich, savory flavor and helps create a beautifully golden exterior. Freshly grated Parmesan provides the best taste.
• 1 large egg – The egg holds the mixture together so the meatballs keep their shape during cooking. It also helps create a tender texture.
• 3 garlic cloves, minced – Fresh garlic gives the meatballs bold flavor that pairs perfectly with the herbs and Parmesan. Mince it finely so it mixes evenly throughout.
• ¼ cup finely diced yellow onion – Onion adds moisture and a subtle sweetness that keeps the meatballs juicy. Dice it very finely so it blends into the mixture.
• 2 tablespoons chopped fresh parsley – Fresh parsley adds color and a bright, fresh flavor that balances the richness of the chicken and cheese.
• 1 teaspoon Italian seasoning – Italian seasoning provides a blend of herbs that complements the chicken without overpowering it. It’s an easy way to add plenty of flavor.
• 1 teaspoon garlic powder – Garlic powder boosts the fresh garlic flavor and seasons every bite evenly.
• 1 teaspoon onion powder – Onion powder adds another layer of savory flavor and works well with the fresh onion.
• 1 teaspoon salt – Salt enhances all the flavors in the meatballs. Adjust slightly if you’re serving them with a salty sauce.
• ½ teaspoon black pepper – Black pepper adds gentle warmth without overpowering the other ingredients.
• 2 tablespoons olive oil – A light drizzle of olive oil helps the meatballs brown nicely while baking and keeps them moist.

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Kitchen Tools You’ll Need

• Large mixing bowl
• Baking sheet
• Parchment paper
• Cookie scoop or tablespoon
• Measuring cups and spoons
• Cutting board
• Sharp knife
• Meat thermometer

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How to Make Ground Chicken Meatballs

Step 1: Preheat the oven

Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2: Mix the ingredients

In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, onion, parsley, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Mix gently until everything is just combined. Avoid overmixing to keep the meatballs tender.

Step 3: Shape the meatballs

Using a cookie scoop or tablespoon, form the mixture into 1½-inch meatballs. Place them on the prepared baking sheet with a little space between each one. Drizzle or lightly brush the tops with olive oil.

Step 4: Bake

Bake for 18 to 22 minutes, or until the meatballs are lightly golden and the internal temperature reaches 165°F (74°C).

Step 5: Serve

Serve the meatballs immediately with your favorite sauce, pasta, rice, or vegetables. Garnish with extra Parmesan cheese and fresh parsley if desired.

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Recipe Variations

Garlic Parmesan Ground Chicken Meatballs

Add an extra ¼ cup Parmesan cheese and another clove of garlic for even richer flavor. Serve with Alfredo sauce or garlic butter.

Buffalo Ground Chicken Meatballs

Mix a little Buffalo sauce into the meatball mixture, then brush the cooked meatballs with more Buffalo sauce before serving.

Teriyaki Ground Chicken Meatballs

Glaze the cooked meatballs with homemade or store-bought teriyaki sauce and serve over steamed rice with broccoli.

Mediterranean Ground Chicken Meatballs

Add crumbled feta cheese, chopped spinach, and dried oregano, then serve with tzatziki sauce and pita bread.

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What to Serve With Ground Chicken Meatballs

• Spaghetti with marinara sauce
• Garlic butter noodles
• Mashed potatoes
• Steamed white rice
• Roasted vegetables
• Caesar salad
• Garlic bread
• Zucchini noodles
• Dinner rolls
• Roasted broccoli

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How to Store and Reheat

Refrigerator

Store leftover Ground Chicken Meatballs in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the cooked meatballs in a freezer-safe container or freezer bag for up to 3 months. Freeze them in a single layer first so they don’t stick together.

Reheating

Reheat the meatballs in a 350°F (177°C) oven for 10 to 12 minutes, in a skillet with your favorite sauce, or microwave in 30-second intervals until heated through.

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Common Mistakes to Avoid

Overmixing the meat

Mix the ingredients only until combined. Overmixing can make the meatballs dense instead of tender.

Making the meatballs different sizes

Try to make each meatball about the same size so they cook evenly. A cookie scoop makes this much easier.

Overcooking the meatballs

Ground chicken cooks quickly, so use a meat thermometer and remove the meatballs once they reach 165°F (74°C) to keep them juicy.

Skipping the breadcrumbs

Breadcrumbs help hold moisture inside the meatballs and prevent them from becoming dry.

Not letting them rest

Allow the meatballs to rest for 2 to 3 minutes after baking so the juices redistribute before serving.

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Frequently Asked Questions

Can I fry Ground Chicken Meatballs instead of baking them?

Yes. Cook them in a lightly oiled skillet over medium heat for 10 to 12 minutes, turning frequently until browned on all sides and fully cooked.

Can I make Ground Chicken Meatballs ahead of time?

Absolutely. You can prepare and shape the meatballs up to 24 hours ahead of time and keep them covered in the refrigerator until you’re ready to cook.

Can I freeze uncooked meatballs?

Yes. Arrange the shaped meatballs on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag or container and freeze for up to 3 months.

How do I keep chicken meatballs from drying out?

Avoid overmixing the meat and don’t overcook them. The breadcrumbs, egg, onion, and Parmesan all help keep the meatballs moist and tender.

What sauces go well with Ground Chicken Meatballs?

Marinara sauce, Alfredo sauce, teriyaki sauce, honey garlic sauce, barbecue sauce, Buffalo sauce, and garlic butter all pair wonderfully with these tender meatballs.