Chicken and Parmesan Meatballs
If you’re looking for an easy, lighter dinner idea that doesn’t break the grocery budget, these baked chicken meatballs are it. They’re juicy, full of flavor, and made with simple pantry staples—no frying, no mess, and no standing over the stove after a long day.
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This is one of those recipes I lean on when I need something versatile. I’ll make a batch on Sunday and stretch it through the week—pasta night, meatball subs, or just dipping them in marinara while I’m packing lunches. They’re kid-friendly, freezer-friendly, and honestly just plain dependable.
If you love easy oven-baked dinners like this, you might also enjoy my Baked Chicken and Orzo, Andouille Sausage Spaghetti, or Apple Pear Sauce. They all pair perfectly with these meatballs and keep dinner stress low.
Why You’ll Love This Recipe
- Budget-Friendly: Ground chicken is usually cheaper than beef, and everything else is pantry basics.
- Oven-Baked: No frying, less mess, and way less cleanup at the end of the night.
- Versatile: Serve them with pasta, in subs, or as an appetizer with dipping sauce.
- Family-Approved: Mild, flavorful, and perfect for picky eaters.
Ingredients
Chicken and Parmesan Meatballs
Equipment
- Large Mixing Bowl
- measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Cookie scoop or spoon
Ingredients
- 2 pounds ground chicken
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 large eggs
- 3 cloves garlic minced
- 2 tablespoons chopped fresh parsley or 1 teaspoon dried
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2-3 tablespoons olive oil for brushing or drizzling
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, Parmesan, panko, eggs, garlic, parsley, Italian seasoning, onion powder, salt, and pepper. Mix gently until everything is evenly combined.
- Roll the mixture into 1 inch meatballs and place them on the prepared baking sheet.
- Brush or drizzle the tops lightly with olive oil.
- Bake for 18–20 minutes, or until the meatballs are cooked through and lightly browned.
- Serve warm with marinara, pesto, or your preferred dipping sauce—or add them to pasta or sandwiches.
Notes
- Lightly oil your hands when rolling to prevent sticking.
- Space meatballs evenly so they brown instead of steam.
- Rotate the pan halfway through baking for even color.
- Serve immediately or let rest a few minutes for best texture.
Storage
Storage:Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheating:
Reheat in the microwave or warm in a 350°F oven until heated through. Freezing:
Freeze cooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Use freshly grated Parmesan if you can—it melts better and adds more flavor.
- Don’t overmix the meatball mixture; gentle mixing keeps them tender.
- A cookie scoop helps keep meatballs the same size so they cook evenly.
- Want extra flavor? Add a splash of marinara or a pinch of red pepper flakes to the mix.
- Variation: Swap parsley for basil or add mozzarella cubes inside for cheesy meatballs.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Air fry at 375°F for about 10–12 minutes, shaking halfway through, until cooked through.
They should be lightly browned and reach an internal temperature of 165°F.
Absolutely. Ground turkey works great and cooks about the same.
Overmixing or overbaking can dry them out. Mix gently and pull them as soon as they’re done.
