Crispy Baked Chicken Meatballs with Garlic Herb Sauce

These Baked Chicken Meatballs use just a few simple ingredients and deliver classic Italian flavor. They’re excellent on their own, simmered in sauce over pasta, tucked into a sandwich, or added to salads for extra protein.

Why you’ll love these meatballs:

• You’ll end up with about 20 bite-sized meatballs, each seasoned with Italian herbs.
• Serve them as an appetizer with marinara, over spaghetti, in a sandwich, or anywhere you need a protein boost.
• They freeze and reheat well, making them great for meal prep.

These meatballs are versatile: toss them in any pasta sauce, add them to salads or roasted vegetables, or serve them straight from the oven with dipping sauce.

Meatball Ingredients

Scroll to the recipe for exact measurements. Below are notes on the main ingredients and suitable substitutions.

Ground chicken – You can substitute ground turkey or pork, or use a blend of meats.

Egg – Binds the mixture so the meatballs hold their shape; don’t omit it.

Breadcrumbs – Regular or gluten-free breadcrumbs both work. Italian-seasoned crumbs add extra flavor.

Fresh parsley – Or swap with basil. Fresh herbs brighten the meatballs; if using dried, use about two tablespoons.

Spices and seasonings – Italian seasoning and onion powder are great here. A pinch of red pepper flakes adds heat but is optional.

How to Make Baked Chicken Meatballs

Step 1: Mix the meatball mixture. Combine all ingredients in a large bowl and gently mix with clean hands until just combined.

Step 2: Form the meatballs. Roll portions of the mixture into golf ball–sized meatballs and place them at least 1 inch apart on a parchment-lined baking sheet.

Step 3: Bake. Bake at a high temperature until browned on the outside and cooked through. Internal temperature should reach 165°F after resting.

Erin’s expert tips

• Adjust seasonings by cooking a small spoonful of the mixture and tasting it, then tweak salt and spices as needed.
• Avoid overworking the mixture to keep the meatballs tender—mix until ingredients are just combined.
• Handle the mixture gently when forming balls; loosely packed meatballs stay juicier.

Chicken Meatballs FAQs

Storage

Fridge: Store cooled meatballs in an airtight container for 3–4 days.

Freezer: Flash-freeze meatballs on a baking sheet until solid, transfer to a freezer-safe bag or container, and keep frozen for 2–3 months. Thaw in the refrigerator before reheating, or reheat directly from frozen in simmering sauce.

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

5 from 1 vote

Baked Chicken Meatballs

By Erin Alvarez

Servings: 20 meatballs

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

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These Baked Chicken Meatballs are simple to make and packed with Italian flavor—perfect on their own or in sauce over pasta.

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Ingredients 

• 1 lb. ground chicken
• 1 egg
• 2/3 cup plain breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1/4 cup parmesan cheese, freshly grated
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper

US Customary – Metric

Instructions 

• Preheat oven to 425°F and line a large baking sheet with parchment paper.
• Combine all meatball ingredients in a large bowl and gently mix with your hands until just combined.
• Roll into golf ball–sized meatballs and place at least 1 inch apart on the prepared baking sheet; you should have about 20 meatballs.
• Bake 15–18 minutes, or until cooked through. Let rest briefly, then serve.

Notes

Serving size varies with meatball size (roughly 18–22 meatballs total).

Calories listed are per meatball and are estimates.

Nutrition

Calories: 56kcal | Carbohydrates: 3 g | Protein: 5 g | Fat: 3 g

Did you make this?Leave a comment and star rating below!

UPDATE NOTE: This post was originally published in October 2017 and was updated with new text and photos in December 2022.