These Homemade Chicken Meatballs are healthy, loaded with flavor and are perfect for meal prep or a quick and easy dinner! They’re leaner than ground beef, moist and tender and they’re made from simple ingredients.
I make a batch of these homemade Chicken Meatballs almost every week. We just love them! We add them to our favorite pasta sauce atop a plate of pasta, or on a hoagie roll for a delicious, healthier meatball Parmesan sandwich. I also love a few thrown into a salad and sometimes I just enjoy them plain on a plate for my added protein for the day.
Why You’ll Love this Recipe
This recipe is ridiculously easy to make. Simple ingredients and just a few steps. 5 minutes of prep time and 15-18 minutes to cook. Can’t beat that right?
These meatballs are leaner than ground beef, so they’re better for you.
They’re a great source of protein.
They free well too, so make a batch, eat a few and freeze the rest for later.
Ingredients You’ll Need
- ground chicken
- large eggs
- garlic
- olive oil
- seasoned panko crumbs
- grated Parmesan cheese
- Montreal chicken seasoning
- onion powder
- coarse kosher salt
- black pepper
- paprika
Step-By-Step Instructions
The first step is to combine all ingredients for meatballs in a large bowl and gently mix together. Do not over mix. You’ll use a 1 1/2-inch scooper and scoop meatballs onto trays. I like to use a heaping scooper full and I average about 20 meatballs.
The second step is to place your meatballs on a parchment-lined baking sheet and bake for 15-18 minutes until lightly browned and no longer pink inside.
Everyone’s oven differs a bit, so check your meatballs at the 15 minute mark and if they’re done (no longer pink inside with a 165 degree F internal temperature) take them out. If not, continue to cook.
We’re huge Montreal seasoning fans at our house. The steak seasoning and the chicken seasoning give whatever dish we’re making that extra boost of flavor that we really enjoy.
If you decide to freeze the baked meatballs, just add them to a freezer Ziploc bag and enjoy later. They’re delicious added to some marinara sauce with a side of pasta or for chicken Parmesan meatball subs.
I hope you guys give these meatballs a try. Once you do I hope they become a weekly regular at your house too!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Chicken Meatballs
I use the 25% less sodium Montreal Chicken Seasoning.
I used my 1 1/2-inch cookie scoop to scoop my meatballs, this way they are all pretty much equal in size.
These meatballs freeze beautifully. When you want to enjoy them, just remove them from the freezer and defrost in the fridge or throw in your favorite sauce frozen and cook until they’re warmed through.
More Delicious Meatball Recipes to Enjoy
Chicken Meatballs
Print Recipe Pin RecipeIngredients
- 2 lbs. lean ground chicken, I use lean 8% fat
- 2 large eggs, slightly beaten
- 3 cloves garlic, minced
- 3 Tbsp. olive oil
- 1 cup seasoned panko crumbs
- 3/4 cup grated Parmesan
- 1 1/2 tsp. Montreal Chicken Seasoning, I use the 25% less sodium one
- 1 tsp. onion powder
- 1 tsp. coarse kosher salt
- 1 tsp. black pepper
- 1/2 tsp. paprika
Instructions
- Preheat oven to 400 degrees. Line an extra large baking sheet with parchment paper. Set aside.
- In a large bowl, combine all ingredients for meatballs and gently mix together. Do not over mix. Use a 1 1/2-inch scooper and scoop meatballs and place on prepared sheet. I like to use a heaping scooper full and I average about 20 meatballs. Bake for 15-18 minutes until lightly browned and no longer pink inside with an internal temperature of 165 degrees F.
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