Chicken Meatballs Recipe



  • 1 pound ground chicken (lean or regular will work)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Optional Add-Ins:

  • 2 tablespoons chopped fresh parsley
  • 1/4 cup finely chopped red onion
  • Pinch of red pepper flakes for spice


  • Large mixing bowl
  • Baking sheet
  • Parchment paper or aluminum foil (for easy cleanup)


  • Preheat oven: Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  • Mix the meatball ingredients: In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, olive oil, oregano, garlic powder, onion powder, salt, and pepper. Add any optional ingredients you’d like. Use your hands to mix everything together until well combined, being careful not to overmix.
  • Shape the meatballs: Using a spoon or your hands, form the mixture into 1-inch meatballs. You should have about 20 meatballs. Place them evenly spaced on the prepared baking sheet.
  • Bake: Bake the meatballs in the preheated oven for 15-20 minutes, or until cooked through and lightly browned.
  • Serve and enjoy: Serve the chicken meatballs immediately with your favorite sauce (tomato, pesto, alfredo), pasta, over rice, or in a salad. They are also fantastic in sandwiches or wraps!


  • Breadcrumb choice: Panko breadcrumbs create a light, crispy texture, but regular breadcrumbs will also work.
  • Moist meatballs: For extra moist meatballs, add a splash of milk or chicken broth to the mix.
  • Make-ahead: You can assemble the meatballs ahead of time and store them in the refrigerator until you’re ready to bake.
  • Freezing: These meatballs freeze well either before or after cooking. If freezing raw, flash freeze first on a baking sheet before transferring to a freezer-safe container.


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