Baked Chicken Meatballs

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Baked Chicken Meatballs make a great weeknight dinner! Tender and full of flavor they are made with ground chicken, onions, garlic and herbs.

We are big meatball fans around here. Of course Spaghetti and Meatballs is always a favorite. But meatballs don’t always need to be in a sauce to be fantastic. Take these Baked Chicken Meatballs for instance, they are tender, flavorful and super easy to make.

And best of all, my entire family LOVED them. They couldn’t get enough and they made perfect leftovers the next day too. That is an all around win in my opinion!

Let’s talk about what you will need to make them.

Baked Chicken Meatballs Ingredients:

• GROUND CHICKEN: I prefer to use darker meat for these meatballs. Ground chicken breasts won’t have enough fat to keep these tender. If you can’t find ground chicken, you can also use ground turkey.
• EGG: This will help bind the meatballs together.
• BREADCRUMBS: Will also help hold everything together.
• MILK: Adding a little milk will help make the meatballs tender.
• ONION: Make sure you mince it fine so that there aren’t big chunks of onion.
• GARLIC: Make sure it is minced fine as well.
• WORCESTERSHIRE SAUCE: Adds umami flavor and saltiness.
• DRIED OREGANO: Will add an herby, pungent flavor.
• DRIED THYME: Adds a peppery flavor.
• OLIVE OIL: To drizzle over the top of the meatballs.
• SALT AND PEPPER

Step by Step Photos and Instructions:

Making these Baked Chicken Meatballs could not be any easier! Only three steps! Follow along with these step by step photos and instructions.

• STEP #1: Preheat oven to 400 degrees. Combine all of the ingredients together in a bowl. Use your hands to work everything together. Don’t over-mix as that will cause the meatballs to be tough.
• STEP #2: Use about 1 tablespoon ( a little more if you want bigger meatballs) of the mixture to roll into balls. Place on a 10 x 15 baking sheet about 1 inch apart. Sprinkle with salt and pepper and drizzle with olive oil.
• STEP #3: Bake in pre-heated oven for 15 – 20 minutes or until cooked through. If you want them a little more browned you can turn on the broiler for the last 1 – 2 minutes but watch them closely to make sure they don’t burn.

I served these with Homemade Mashed Potatoes topped with Chicken Gravy and Green Beans.

Storage and Leftovers:

Store any leftovers in the refrigerator and use within 3 days. To reheat pop them in the microwave for 30 seconds to 1 minute. You can also reheat in a warm oven until warmed through.

Looking for more meatball recipes? Try these:

Baked Turkey Meatballs with an Asian twist. They are mixed with ginger, mushrooms, peppers and water chestnuts and then baked to perfection! 

Asian Pork Meatballs made with tender pork, fresh ginger, garlic, cilantro, sesame seeds and serrano peppers and a soy garlic dipping sauce. They make a great party appetizer or main dish!

Meatballs in mushroom sauce is the ultimate comfort food! Beef and pork meatballs pan seared and simmered in a creamy mushroom sauce.