Juicy Chicken Meatballs
Chicken Meatballs are delicious and juicy, perfect as an appetizer or served as spaghetti and meatballs.
They are so versatile, you’ll want to cook up extra batches for freezing and use as needed for quick healthy meals!
Easy Chicken Meatballs
- These chicken meatballs can be used in any recipe that calls for a traditional meatball recipe.
- They’re easy to prepare and can be frozen before or after baking.
- Chicken meatballs fill the bill for hearty soups, stews, and casseroles.
- Chicken meatballs have fewer calories and less fat than beef/pork meatballs.
- Seasonings can be changed to pair with almost any recipe.
Ingredients and Variations
MEAT We use ground chicken in this recipe, but you can make these into ground turkey meatballs too.
BREADCRUMBS Seasoned breadcrumbs, Panko crumbs, or even ground pork rinds (for keto!) keep the ingredients together and soak up some of the juices while the meatballs are baking.
CHEESE Parmesan cheese gives meatballs a little bit of flavor along with the seasonings.
How to Make Chicken Meatballs
- Mix all ingredients in a large bowl.
- Roll meat into balls and place on a prepared baking sheet.
- Bake until they are just baked through, according to recipe.
Serving Ideas
As an appetizer, chicken meatballs work perfectly with a variety of dips and sauces!
Serve them on skewers with chunks of pineapple and then brush on some Teriyaki Sauce, or coat them in Buffalo Sauce and serve them with sides of celery, carrots, and a bowl of Homemade Ranch Dressing.
As a meal, swap out chicken for meatballs in recipes or simmer them in homemade pasta sauce.
Tips for Juicy Meatballs
- Avoid overbaking meatballs so they stay juicy when added to other dishes. Internal temperature should read 165°F.
- A melon baller or small ice cream scoop will help make perfectly uniform meatballs and will save time!
- Allow the meatballs to fully cool before freezing. Place them in a zippered bag with the date labeled on the outside and they’ll keep for up to 3 months.
More Ways to Meatball
Did you make these Chicken Meatballs? Be sure to leave a rating and a comment below!
Chicken Meatballs
These ground chicken meatballs are moist & juicy. Serve with pasta, as an appetizer, or in soup!
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Preheat oven to 400°F.
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Combine all ingredients in a large bowl and mix just until combined.
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Line a baking pan with parchment paper. Divide and roll meat mixture into 1″ meatballs (24 meatballs) and place on baking pan.
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Bake for 20-22 minutes or just until cooked. (Do not overbake)
- Avoid overbaking meatballs so they stay juicy when added to other dishes. Internal temperature should read 165°F.
- A melon baller or small ice cream scoop will help make perfectly uniform meatballs and will save time!
- Allow the meatballs to fully cool before freezing. Place them in a zippered bag with the date labeled on the outside and they’ll keep for up to 3 months.
Calories: 44, Carbohydrates: 2g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 89mg, Potassium: 112mg, Fiber: 1g, Sugar: 1g, Vitamin A: 65IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword best chicken meatballs, chicken meatballs, chicken meatballs recipe, how to make chicken meatballs
Course Appetizer, Chicken, Dinner, Main Course, Party Food
Cuisine American
