Baked Chicken Meatballs

There’s something so refreshing about having a batch of baked chicken meatballs ready to go. These aren’t your regular, heavy meatballs—think juicy bites with a gentle zing from lemon and a bright hit of herbs, all finished with a buttery garlic drizzle. Whenever I make these, it feels like bringing a bit of sunshine to the table, especially if served with bouncy zucchini noodles or your favorite pasta.

Baked Chicken Meatballs

Over the years, I’ve played around with all sorts of chicken meatball recipes, and this one always stands out for its simplicity and the way everyone—kids, adults, even picky eaters—seems to go back for seconds.

Why You’ll Love These Baked Chicken Meatballs

Let me tell you why these meatballs have become such a staple in my own kitchen:

  • Quick and Convenient: You just need about 20 minutes in the oven. Everything—mixing, shaping, and baking—happens so fast, you’ll be surprised when dinner is already done.

  • Bright, Fresh Flavors: I absolutely love the lemon-garlic herb butter. It’s that little finishing touch that makes the meatballs pop, without making them heavy.

  • Versatile: Serve them with sauce, pasta, zoodles, or even stack a few into a hoagie for a great sandwich. They even make a fun party appetizer on their own.

  • Freezer-Friendly: I often make a double batch and stash some away for one of those days when you just can’t manage a from-scratch dinner.

  • Light yet Satisfying: These taste fresh, not greasy—not your standard meatball, and in the best way possible!

best Baked Chicken Meatballs

What Goes Into Making the Best Chicken Meatballs

A few thoughts, from plenty of kitchen experiments:

  • Ground Chicken: This gives the meatballs a lighter taste. Sometimes I use ground turkey if it’s what I have. Both work beautifully.

  • Binding: Eggs and breadcrumbs hold everything together. Any breadcrumbs will do—regular, panko, even gluten-free.

  • Flavor Boosters: Don’t skip the Worcestershire sauce; there’s something about that savory punch that takes the meatballs up a notch.

  • Cheese: I’ve found that grated Parmesan in the mix adds a mellow, salty depth. Leave it out if you need to, though the flavor does add a little something special.

  • Seasonings: A blend of onion powder, oregano, black pepper, fresh parsley, and a kick of red pepper flakes if you like some fire.

  • Olive Oil: Helps keep them juicy and adds real flavor.

Rolling Meatballs Without Mess

Here’s a trick my aunt shared: spritz your hands with a little nonstick spray before rolling, and the mixture won’t stick. No more fighting with the mixture or washing your hands every two seconds.

easy Baked Chicken Meatballs

The Lemon Garlic Herb Butter: Don’t Skip It!

The secret sauce here isn’t really a sauce at all—it’s a quick toss of lemon, butter, garlic, and fresh herbs that soaks into the meatballs right after baking. The aroma alone is worth making them, but it’s the taste that keeps me coming back.

I brush the warm meatballs straight from the oven, spooning over any extra butter if I’m serving with pasta or zoodles. It lifts the whole meal, especially when you want something that doesn’t feel too heavy.

Step-by-Step: Making Baked Chicken Meatballs

Here’s how it works in my kitchen:

  1. Mix It Up: Grab a large bowl, toss in all the ingredients, and mix—don’t overwork it, just until it’s all combined.

  2. Shape the Meatballs: About two tablespoons per ball works well. Handle them gently—if you roll too tightly, the meatballs might come out a bit dense.

  3. Bake: Pop them onto a lined baking sheet and into the oven. No precooking or pan-searing needed.

  4. Make the Butter: While they’re baking, quickly melt together butter, lemon juice, garlic, and herbs.

  5. Finish: Once the meatballs are done, brush (or spoon) the butter sauce over the top while they’re still warm.

Tips and Tricks I’ve Learned

  • If the meat mixture feels too sticky, let it rest in the fridge for 10–15 minutes before shaping.

  • Don’t pack the meatballs too tightly, or they might turn out chewy; gentle shaping is the way to go.

  • Use a light hand with the breadcrumbs if you want an especially tender bite.

  • For even browning, give the meatballs a little space on the baking sheet.

  • Always check for doneness with a thermometer—the magic number is 165°F (74°C).

Make Ahead and Freezer Tips

I love how freezer-friendly these are. You can bake them first and freeze, or freeze the raw shaped meatballs. When ready to use, just bake straight from the freezer—perfect for quick weeknight meals or meal prepping ahead of time. If I’m planning lunches for the week, I’ll portion the meatballs, reheat, and pack with a simple salad or leftover grains.

Serving Suggestions

These meatballs have shown up in so many ways at my table:

  • With spaghetti and marinara for a classic comfort meal

  • Piled over a swirl of lemony zucchini noodles for a lighter twist

  • Skewered with toothpicks as party appetizers—kids (and adults) love them!

  • Tucked inside a toasted roll with fresh mozzarella and a smear of pesto for a bright chicken meatball sub

  • Served alongside quick-baked sweet potatoes or summery salads

If you’re making pasta, don’t forget to spoon a little extra lemon garlic butter over everything for real flavor.

Baked Chicken Meatballs

Baked Chicken Meatballs

Yield: 35
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

If you’re craving something savory, light, and comforting all in one bite, these baked chicken meatballs might just become your new favorite go-to. Infused with flavorful herbs and finished with a zesty garlic butter glaze, they bring a fresh twist to traditional meatballs. 

Ingredients

For the Meatballs:

  • 2 pounds (907g) ground chicken (preferably 94% lean)
  • 1 large egg
  • ¾ cup (84g) plain breadcrumbs
  • ½ cup (50g) grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon Worcestershire sauce
  • 2–3 garlic cloves, minced
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh parsley, finely chopped

For the Lemon Herb Butter:

  • ¼ cup (4 tablespoons or 56g) unsalted butter
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon chopped fresh oregano
  • Pinch of salt
  • Crushed red pepper flakes, optional for garnish

Instructions

  1. Start with the Prep:Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or lightly coat with non-stick spray.
  2. Mix the Meatball Ingredients:In a large mixing bowl, combine ground chicken, egg, olive oil, Worcestershire, garlic, breadcrumbs, Parmesan, salt, pepper, onion powder, oregano, and parsley. Use a spoon or your hands to gently bring everything together until just combined — don’t overwork the mixture.
  3. Shape the Meatballs:Scoop out about 2 tablespoons of the mixture per meatball (roughly 30–35g each), roll between your palms, and place them on the prepared baking tray. You’ll get about 35 meatballs in total.
  4. Bake Until Golden:Transfer to the oven and bake for 20 minutes, or until they’re cooked through. The internal temperature should hit 165°F (74°C) when tested with a meat thermometer.
  5. Prepare the Butter Sauce:While the meatballs bake, melt the butter with lemon juice in a small saucepan over medium heat. Stir in garlic and cook briefly until fragrant, about 1 minute — be careful not to let it brown. Remove from heat and add the chopped parsley, oregano, and thyme. Season with a pinch of salt.
  6. Finish with Flavor:Once the meatballs come out of the oven, brush or spoon the lemon-herb butter generously over the tops. You can sprinkle some crushed red pepper flakes if you like a touch of heat. Serve them warm with the extra sauce on the side.

Notes

  • Before baking: Flash freeze raw, shaped meatballs on a tray for an hour, then transfer to a sealed container for up to 2 months.
  • After baking: Let them cool completely before freezing. Reheat cooked meatballs at 400°F (204°C) for about 15–18 minutes, or until warmed through. Raw frozen meatballs need about 25 minutes in the oven.
  • No chicken? Ground turkey or lean beef work just as well.
  • No breadcrumbs? Use panko, whole wheat, or a gluten-free substitute.
  • Cheesy twist: Feel free to try other cheeses — feta or crumbled goat cheese can also add a fun flavor spin.
  • Fresh herbs not handy? Dried herbs are fine! Just halve the amount (e.g., 1 teaspoon fresh = ½ teaspoon dried).

Nutrition Information:
Yield: 35 Serving Size: 1
Amount Per Serving: Calories: 27Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 78mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g

Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Storing and Reheating

  • Store leftovers in an airtight container in the fridge and use within 3 days. Gently reheat in the oven or on the stove to keep them juicy.

  • For the freezer, I let them cool before packing into bags or containers, so they stay fresh for up to 2 months.

  • To reheat, just bake from frozen at 400°F until hot, or thaw overnight in the fridge for faster cooking.

Your Questions, Answered

Why are my chicken meatballs tough?
Usually, it’s from over-mixing or packing too firmly. Next time, try mixing only until combined and rolling very gently.

Can I use turkey instead of chicken?
Absolutely. Turkey gives a similar texture and flavor and works just as well.

Can I skip the lemon garlic herb butter?
Technically yes, but it brings the dish together. It adds moisture and so much brightness, I try not to skip it. If you must, swap with a little olive oil and lemon for a simpler finish.

How do I know the meatballs are done?
Use a thermometer to check—they should reach 165°F. If you don’t have one, cut one open to make sure there’s no pink left inside.

Are these good for meal prepping?
Yes! They reheat beautifully and can be tucked into meal boxes or sandwiches for lunch all week.

If you haven’t tried baking chicken meatballs before, I hope you find these as easy and tasty as I do. Whether you’re fixing dinner for a crowd or just stocking the freezer for busy nights, these always bring a bit of brightness and comfort to the table. Happy cooking!

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