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Close-up of chicken meatballs on skewers, with one meatball showing a bite taken out, garnished with chopped herbs on a white plate.
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Chicken and Parmesan Meatballs

These baked chicken meatballs are tender, flavorful, and easy to make with simple ingredients. Perfect for pasta, sandwiches, or dipping, they’re a lighter, budget-friendly dinner option the whole family will love.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 10 People
Calories: 236kcal
Author: Wendy

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.

Nutrition

Serving: 1Serving | Calories: 236kcal | Carbohydrates: 6g | Protein: 21g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 519mg | Potassium: 530mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg