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Baked Chicken Meatballs

These baked chicken meatballs are tender on the inside with a light, crispy exterior, achieved through gentle oven baking. Made primarily with ground chicken, breadcrumbs, garlic, and herbs, they develop a savory flavor and appealing texture without the mess of frying. Perfect for a quick, wholesome meal with a satisfying bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken preferably fresh and slightly lean
  • 1/2 cup panko breadcrumbs for a lighter, crunchier texture
  • 2 cloves garlic minced fresh garlic
  • 1 large egg beaten
  • 2 tablespoons chopped parsley fresh preferred
  • 1 teaspoon smoked paprika adds a subtle smoky flavor
  • 1 teaspoon lemon zest brightens the flavor
  • 2 tablespoons olive oil for brushing

Equipment

  • Baking sheet
  • Mixing bowl
  • Scoop or spoon
  • Parchment paper or silicone mat
  • Brush or spray

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat. This ensures easy cleanup and prevents sticking.
  2. In a large mixing bowl, combine the ground chicken with panko breadcrumbs, minced garlic, beaten egg, chopped parsley, smoked paprika, and lemon zest. Gently mix everything together until just combined—be careful not to overmix, as this can make the meatballs dense.
  3. Using a scoop or spoon, portion out about 1 1/2-inch pieces of the mixture and roll each into a smooth ball with your hands. Place the meatballs evenly spaced on the prepared baking sheet.
  4. Lightly brush the tops of the meatballs with olive oil or spray them with cooking spray. This helps them develop a golden, crispy exterior as they bake.
  5. Bake the meatballs in the preheated oven for 20–25 minutes, or until they are golden brown and cooked through. You’ll hear a gentle sizzle and see a nice crispness forming on the outside.
  6. Remove the meatballs from the oven and let them rest for about 5 minutes. This step helps the juices redistribute, keeping them moist and tender inside.
  7. Serve the meatballs hot, garnished with extra parsley or lemon wedges. They pair beautifully with pasta, salad, or crusty bread for a satisfying meal.

Notes

Chilling the mixture for 15 minutes before shaping helps the meatballs hold their shape better during baking. You can prepare the mixture ahead of time and store it in the fridge for up to 24 hours.