Chicken Meatballs

Based on my wildly popular turkey meatball recipe, these Chicken Meatballs bake up juicy, delicious, and packed with flavor. Make a batch for the freezer, then pull them out for appetizers, dinner, and meal prep.

They’re delicious on their own or sauced for spaghetti and meatballs, served with teriyaki sauce, or brushed with barbecue sauce.

 

Meggan’s Notes

These delicious chicken meatballs are flavorful and juicy, but easy enough to bake, fry, or air-fry any night of the week. As a classically trained chef, I have a few tricks up my sleeve to craft easy recipes full of flavor that you’ll want to make again and again.

I started with my wildly popular turkey meatball recipe, the one with over 1,900 five-star ratings, and adapted it for ground chicken. Minced onion, parsley, and garlic add moisture, flavor, and a pop of bright green color.

The secret to truly great meatballs is browning them on the outside. It adds flavor from the Maillard reaction, texture with a little crispiness, and visual appeal. Here, I brush the meatballs with olive oil before baking them on a rack in the oven so they brown beautifully without pan-frying.

Enjoy these leaner-than-beef chicken meatballs plain or with any number of sauces, including marinara, bolognese, teriyaki, or buffalo sauce.

Why This Recipe Works

• Ground chicken stays juicy: The mix of eggs, breadcrumbs, and onion keeps lean chicken from drying out.
• Minced aromatics add moisture: Onion, garlic, and parsley contribute flavor while helping retain moisture.
• Oil-brushed baking mimics frying: Brushing with olive oil encourages browning without standing at the stove.
• Flexible cooking methods: These meatballs bake, fry, or air-fry equally well.
• Freezer-friendly: The recipe makes a large batch that reheats beautifully.

Chicken Meatball Ingredients

• Ground chicken: Store-bought works well, or grind boneless, skinless chicken thighs in a food processor for extra juiciness.
• Bread crumbs: Store-bought works great, or substitute fresh breadcrumbs if you have some stale bread that you’d like to use up. Or substitute panko or rolled oats.
• Onion, parsley, garlic: These add moisture and flavor, and the parsley adds an appetizing green color.
• Eggs: My preferred binder for meatballs.
• Worcestershire sauce: Or substitute soy sauce, Maggi sauce, or Kitchen Bouquet.
• Basil, oregano: Keep things easy with dried herbs or substitute 1 tablespoon fresh basil or oregano.
• Olive oil: Used for frying or brushing before baking to encourage browning. Avocado oil works too.

How to Season Chicken Meatballs

For the best possible flavor, ground meat needs salt and pepper. I start with 1 teaspoon salt and ½ teaspoon pepper as written in the recipe, then adjust if needed.

To check the seasoning before cooking all the meatballs, do a quick mini-patty test:

• Scoop a teaspoon-sized portion of the meat mixture
• Flatten it into a small patty
• Cook in a dry skillet over medium heat until browned, about 2 minutes per side

Taste the patty and adjust the seasoning as needed. If you make changes, fry a second mini patty to double-check before proceeding with the recipe.

How to Make Chicken Meatballs

1. In a large bowl, combine ground chicken, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, and ½ teaspoon pepper. 

2. Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have around 48 total).

To fry the meatballs:

1. Heat oil in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides, and the meatballs are cooked, about 5 to 7 minutes per batch (a thermometer should read 165 degrees for 15 seconds). Add more oil between batches if the skillet looks dry.

To bake the meatballs:

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on a prepared baking sheet. Arrange meatballs on rack and brush with oil.

2. Bake until browned with crispy edges, about 15 to 20 minutes (a thermometer should read 165 degrees for 15 seconds).

Chicken Meatball Tips and Variations

• Yield: This recipe makes about 48 meatballs, enough for 6 servings, 8 meatballs each. Your exact yield depends on how many meatballs you make.
• Make ahead: The meatballs can be made up to 3 days in advance. Store covered in the refrigerator.
• Uniform size: Use a small cookie scoop to portion evenly so the meatballs cook at the same rate.
• Don’t overmix: Mix just until combined to keep the meatballs tender.
• Air-fryer meatballs: Preheat air fryer to 350 degrees. Working in batches, arrange meatballs in the air fryer basket, brush with oil, and cook until browned with crispy edges, turning over meatballs after 5 minutes, about 8 minutes (a thermometer should read 165 degrees for 15 seconds).
• Gluten-free: Use gluten-free breadcrumbs or certified gluten-free oats.
• Italian-style: Add grated Parmesan cheese and serve with marinara.
• Asian-inspired: Swap basil and oregano for ginger and green onion, then serve with teriyaki.
• Kid-friendly: Serve plain with ketchup or barbecue sauce for dipping.

How to Store Chicken Meatballs

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Arrange in a single layer on a baking sheet, not touching. Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store up to 1 month.
• Reheat: To reheat frozen meatballs, place on a baking sheet, cover with foil, and bake in a 300-degree oven until the meatballs reach 165 degrees on an internal thermometer, about 15 to 20 minutes. Or, reheat in a covered saucepan with your favorite sauce for 10 to 15 minutes (to 165 degrees).

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