I have one piece of advice for this recipe – double it!
We went through these in about three days and I wish I had doubled the recipe to have a stash in the fridge for later on 😀.
These Easy Baked Chicken Meatballs are the perfect protein addition to anything. And I really mean anything.
- Soup
- Spaghetti
- Salads
- Curries
- Eggs
- Or simply have a few as a filling snack throughout the day!
This recipe is a combination of two recipes by Pinch of Yum and Gimme Some Oven. They both make great baked chicken meatballs and I combined my favorite parts of both to create these!
Here are a few notes for the recipe:
- I have made chicken meatballs in the past but they have always been dry. The addition of the milk and breadcrumbs combo was the change maker! It kept them nice and moist. You can use regular breadcrumbs here if you don’t have the panko, but I recommend not skipping this important step.
- The mixture will be sticky. Like, super sticky. You can use olive oil or water on your hands to help.
- I have seen other chefs get perfectly round and beautiful meatballs when they make these. Not me, obviously! If you want them to look more uniform, a small melon or ice cream scoop would help.
- I am allergic to garlic, so you won’t see it in any of my recipes! But if you are a garlic lover, you could add garlic powder or some fresh minced garlic to these.
- If you are unsure how long to cook them, invest in a meat thermometer. They can be super helpful!
And that’s it!
These truly are so easy, moist and versatile.
I actually need to go make another batch now…
Easy Baked Chicken Meatballs
Ingredients
- 1 lb ground chicken
- 1 egg
- 1/2 cup Panko breadcrumbs
- 1/4 cup milk
- 1/2 cup Parmesan cheese – grated
- 1/2 tsp salt
Instructions
- Preheat oven to 400 degrees
- Line a baking sheet with foil or parchment paper (or use a good non-stick baking sheet). Then spray with non-stick cooking spray or gently brush with olive oil (these can be sticky so helping them not stick to the pan is recommended!).
- Mix the milk and breadcrumbs together in a large mixing bowl and let it sit for five minutes.
- Then add all the other ingredients and combine (I recommend using your hands and going for combined but not overly worked. Your hands will be sticky! Lightly coat them with water if needed to help with that.).
- Roll them into balls and place them on the baking sheet (balls to be about two tablespoons of mixture). If you chose to make them bigger or smaller, simply adjust the cooking time as needed.
- Bake them for 25 minutes or as needed for them to be cooked through.
