These baked chicken meatballs are tender, lightly golden, and flavored with fresh garlic and parsley. They mix in one bowl and bake at 390°F / 200°C in 18-22 minutes for an easy dinner.
Why You'll Love These Baked Chicken Meatballs
- One-bowl preparation: The complete meatball mixture comes together without extra pans or stovetop cooking.
- Tender rather than dense: Whole milk, breadcrumbs and gentle mixing help the ground chicken retain a soft texture.
- Twenty even meatballs: One batch makes four practical servings for dinner or meal preparation.
- Flexible serving options: Their simple seasoning works with rice, potatoes, salads, flatbreads and different sauces.
I make these baked chicken meatballs when I want something homemade without overthinking dinner. The mixture comes together in one bowl, and the oven handles the rest. They suit the same busy evenings as my crispy baked Parmesan chicken, but require no breading. I also turn to lemon garlic butter chicken spiedini when I want another simple chicken dinner. Like my crispy oven-baked chicken tenders, these meatballs work with several sauces and sides. That flexibility keeps this recipe useful throughout the week.
Garlic and parsley give the meatballs a simple savory flavor, while optional nutmeg adds gentle warmth. I mix everything lightly because overworking ground chicken can make the centers dense. Whole milk moistens the breadcrumbs, helping the meatballs stay tender as their surfaces turn lightly golden. The oven method feels as practical as my sheet-pan ground chicken kebabs, with no stovetop browning. The same tender texture also works in my Mediterranean baked chicken meatball bowls, which turn them into a complete meal. I often pair their gentle garlic flavor with Greek lemon rice for a brighter finish.
Key Ingredients in Baked Chicken Meatballs
You will find the exact measurements in the recipe card, but these ingredients determine the texture and flavor.
- Ground chicken: I use regular ground chicken because it stays softer during baking than an extra-lean mixture.
- Breadcrumbs and whole milk: For me, regular dry breadcrumbs and whole milk create tenderness without making the meatballs feel heavy.
- Garlic and parsley: Fresh garlic and parsley give my meatballs a clean savory base that works with several sauces.
- Egg, olive oil and nutmeg: I add egg and olive oil for structure and richness, with optional nutmeg for gentle warmth.
How to Bake Chicken Meatballs
The complete printable method appears in the recipe card, but this overview shows how the recipe comes together.
1. Mix the ingredients: Combine the ground chicken with the remaining ingredients, mixing gently only until everything comes together.
2. Shape the meatballs: Divide the mixture into 20 even portions and roll each one lightly without packing it tightly.
3. Arrange the tray: Place the meatballs on a parchment-lined baking sheet, leaving space around each one.
4. Bake and rest: Bake in a preheated oven to 390°F / 200°C for 18-22 minutes, then rest briefly before serving.
Tips for Juicy Chicken Meatballs
- Line the baking sheet: Parchment keeps the tender meatballs from sticking and makes them easier to lift from the tray.
- Leave space between them: Separating the meatballs allows hot air to circulate and encourages a lightly golden surface.
- Check the thickest meatball first: Begin checking at 18 minutes and confirm 165°F (74°C) without overbaking the remaining batch.
Storage
I let the cooked meatballs cool before storing them in an airtight container for 2-3 days. I reheat them in the oven until heated through.
What to Serve with Baked Chicken Meatballs
I like serving these meatballs with Greek lemon roasted baby potatoes or a fresh tomato burrata salad. Warm pita and my tzatziki sauce also turn them into an easy, complete meal.
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Recipe
Baked Chicken Meatballs
Ingredients
- 450 g ground chicken
- 85 g regular dry breadcrumbs
- 1 large egg
- 80 ml whole milk
- 1½ tablespoons extra virgin olive oil
- 3 garlic cloves - minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 15 g fresh parsley - finely chopped
- ¼ teaspoon nutmeg - optional
Instructions
- Preheat the oven to 200 °C. Line a baking sheet with parchment paper.
- Add 450 g ground chicken, 85 g regular dry breadcrumbs, 1 large egg, 80 ml whole milk, 1½ tablespoons extra virgin olive oil, 3 garlic cloves, minced, 1 teaspoon salt, ½ teaspoon ground black pepper, 15 g fresh parsley, finely chopped, and ¼ teaspoon nutmeg, if using, to a large bowl. Mix gently until just combined.
- Divide the mixture into 20 even portions. Gently shape each portion into a meatball without packing it tightly. Arrange them on the prepared baking sheet with space between them.
- Bake the chicken meatballs for 18-22 minutes, until lightly golden and the centre of the thickest meatball reaches 74 °C.
- Rest the meatballs for 2-3 minutes before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Anabella says
I made these baked chicken meatballs for dinner tonight, and they turned out so tender and juicy. I almost overmixed the mixture but remembered your tip and kept it gentle, such a difference in texture.