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Chicken Meatball Recipe – Simple, Juicy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds ground chicken (preferably a mix of dark and light meat)
  • 1/2 cup breadcrumbs (plain or panko)
  • 1/4 cup grated Parmesan
  • 1 large egg
  • 1/4 cup milk (or chicken broth)
  • 2 tablespoons finely chopped parsley (or basil)
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional, for warmth)
  • Olive oil for brushing or pan-cooking
  • Sauce of choice (marinara, teriyaki, buffalo, or a yogurt-based sauce), optional

Method
 

  1. Preheat the oven. Set your oven to 400°F (205°C). Line a baking sheet with parchment paper and lightly brush with olive oil to prevent sticking.
  2. Mix the panade. In a large bowl, combine the breadcrumbs and milk. Let it sit for 2–3 minutes until the crumbs absorb the liquid. This helps keep the meatballs tender.
  3. Add the flavor boosters. Stir in the Parmesan, parsley, garlic, onion powder, salt, pepper, and smoked paprika.
  4. Add the egg and chicken. Crack in the egg, then add the ground chicken. Use a fork or your hands to gently mix until just combined. Do not overmix or the meatballs can become tough.
  5. Shape the meatballs. Scoop about 1 1/2 tablespoons per meatball (a small cookie scoop helps) and roll lightly with damp hands. Aim for 22–24 pieces for even cooking.
  6. Bake until just cooked. Arrange on the baking sheet with space between each meatball. Brush tops with a little olive oil. Bake for 12–15 minutes, or until the internal temperature reaches 165°F (74°C).
  7. Optional browning step. For extra color, broil for 1–2 minutes at the end, watching closely so they don’t overcook.
  8. Serve your way. Toss with warm marinara and serve over pasta, glaze with teriyaki and scatter sesame seeds, or serve plain with a squeeze of lemon and a dollop of garlicky yogurt.