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Chicken meatballs - Image 3

Juicy Baked Chicken Meatballs

These baked chicken meatballs are incredibly juicy and flavorful, thanks to a few chef-approved secrets. They're easy to make, healthy, and perfect for pasta, sandwiches, or appetizers.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken I recommend a mix of dark and white meat (93/7) for the best flavor and moisture
  • 1/2 cup panko breadcrumbs Plain, unseasoned
  • 1/3 cup whole milk Or buttermilk for extra tang
  • 1 large egg
  • 1/2 cup finely grated Parmesan cheese Freshly grated from a block, not canned
  • 3 cloves garlic Minced
  • 1/4 cup fresh parsley Finely chopped
  • 1 tsp dried oregano
  • 1 tsp kosher salt Use 3/4 tsp if using fine table salt
  • 1/2 tsp black pepper Freshly ground
  • 2 tbsp olive oil For baking sheet

Equipment

  • Large rimmed baking sheet
  • Mixing bowls (one large, one small)
  • Instant-read thermometer
  • Microplane or box grater (for Parmesan)
  • Brush for oil (optional)

Method
 

  1. Preheat your oven to 400°F (200°C). Drizzle the olive oil onto a large, rimmed baking sheet and use a brush or your hands to coat the surface evenly. This prevents sticking and helps the bottoms brown beautifully.
  2. In a small bowl, combine the panko breadcrumbs and milk. Stir and let it sit for 5 minutes. This creates a 'panade,' a paste that is the absolute secret to keeping lean chicken meatballs incredibly moist and tender. Trust me, don't skip this step.
  3. In a large mixing bowl, add the ground chicken, soaked breadcrumb mixture, egg, Parmesan, garlic, parsley, oregano, salt, and pepper. Using your hands, gently mix everything together until just combined. Overmixing will make the meatballs tough, so stop as soon as you no longer see streaks of individual ingredients.
  4. With lightly damp hands, portion the mixture into 18-20 meatballs, about 1.5 tablespoons each. Roll them gently into smooth balls and place them on the prepared baking sheet, spacing them about an inch apart. This allows for proper air circulation and even browning.
  5. Bake for 18-20 minutes, or until the meatballs are golden brown, firm to the touch, and have reached an internal temperature of 165°F (74°C) on an instant-read thermometer. Let them rest on the sheet for 5 minutes before serving—this lets the juices redistribute for maximum juiciness.

Notes

Chef's Tips:
• For even more flavor, brown the meatballs in a skillet for 2 minutes per side before finishing in the oven.
• A cookie scoop is the perfect tool for portioning meatballs evenly and quickly.
• Serve over spaghetti with marinara, in a sub roll, or as an appetizer with dipping sauce.
Food Safety:
• Always cook chicken to an internal temperature of 165°F (74°C)
• Do not leave raw meat mixture at room temperature for more than 2 hours