Chicken Meatballs- you only need one bowl to make these moist, flavorful, and delicious baked chicken meatballs. They reheat and freeze well and can be used to make several different meals. They are the perfect meal prep recipe!
We make meatballs all of the time because they are easy and our boys LOVE them. Spaghetti and Meatballs are the classic, but when we want to lighten things up a little and go a little more basic, we make Baked Chicken Meatballs.
The meatballs are moist, flavorful, and you only need one bowl to make them. Clean up is a breeze!
Chicken Meatballs are also very versatile, you can use them to make a variety of meals, which makes them perfect for meal prepping. We love making a batch on Sunday to eat all week.
You can enjoy the meatballs with pasta, spaghetti squash, in a sandwich, with mashed potatoes, on a salad and MORE!
The meatballs are also freezer friendly! Stock your freezer so you always have a delicious meal ready to go! I am telling you, these chicken meatballs are definitely a chicken dinner winner!
The ingredients are super basic, but the meatballs are full of flavor.
- Ground chicken– you can find ground chicken at most grocery stores. If you can’t find it, you can use ground turkey or ground beef.
- Panko– panko bread crumbs are made from crustless white bread that is processed into flakes and then dried. If you need the recipe to be gluten-free, make sure you use gluten-free panko.
- Zucchini– shredded zucchini is the secret to the best meatballs. It keeps the meatballs moist, plus a great way to add in a veggie!
- Parmesan cheese– I like to buy a wedge and grate the cheese so it is fresh.
- Egg– to bind everything together!
- Spices– garlic powder, onion powder, and paprika! If you want to heat things up, you can add a little cayenne pepper or crushed red pepper flakes.
- Salt and black pepper– always!
How to Make Chicken Meatballs
This meatball recipe is SO easy!
- Preheat oven to 400 degrees, you want the oven nice and hot. Line a large baking sheet with parchment paper for easy clean up and set the pan aside.
- In a large bowl, combine the ground chicken, panko, zucchini, Parmesan cheese, egg, spices, salt, and pepper. Stir until well combined.
- Scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. You can wear gloves or lightly spray your hands with nonstick cooking spray.
- Bake for 25 minutes or until cooked through.
- Serve warm with marinara sauce, over pasta, zucchini noodles, or spaghetti squash.
- You can also serve on a bun, roll, or baguette to make a sandwich. You can make a meatball sub with marinara sauce and cheese or serve with lettuce, tomato, and honey mustard sauce or your favorite sauce. The options are endless!
- Serve with mashed potatoes or mashed cauliflower.
- Top your favorite salad with a few meatballs.
- Enjoy in a pita with tzatziki sauce, lettuce, cucumbers, tomatoes, and herbs.
- You can also eat them plain!
How to Store
Store leftover (cooled) meatballs in an airtight container in the refrigerator for up to 4 days.
Meatballs freeze really well and are great to have on hand at all times. To freeze, arrange meatballs in a single layer on a baking sheet, make sure they aren’t touching, and freeze until solid. Transfer the meatballs to a freezer bag or freezer container, label/date, and freeze for up to 3 months.
Thaw and reheat in the oven, air fryer, or microwave.
More Dinner Recipes
- 1 lb ground chicken (can use ground turkey)
- 2/3 cup panko
- 1/2 cup shredded zucchini
- 1/2 cup shredded Parmesan cheese
- 1 large egg, lightly beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine the ground chicken, panko, zucchini, Parmesan cheese, egg, salt, garlic powder, onion powder, paprika, and pepper. Stir until well combined.
- Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. You can wear gloves or lightly spray your hands with nonstick cooking spray.
- Bake for 25 minutes or until cooked through. Serve warm with marinara sauce, over pasta, zucchini noodles, or spaghetti squash. You can also serve on a bun to make a sandwich, over a salad, in a pita, or plain!
Have you tried this recipe?
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Will leaving out the parmesan cheese change the consistency of the meatballs? I can’t have dairy and wondering if something like nutritional yeast would work as a replacement.
Nutritional yeast is a great substitute. I hope you love them!
Is there a substitute you would suggest for the zucchini to help keep the meatballs moist? They look delicious!
We always make them with zucchini. I promise you can’t taste It. You can try an extra egg, but I haven’t tried it.
We are dairy free – Can I use something instead of Parmesan or just omit? Thanks!
You can try nutritional yeast or leave it out.
can i use coconut flour as a substitute for panko crumbs
I haven’t tried the recipe with coconut flour. It might give the meatballs a different texture.
Do I freeze chicken meatballs after baking them? Also, on the big hunk of Parmesan Cheese do I freeze the cheese in small amounts? It’s only my husband & I. I’ve seen at Costco and it’s really big.
Yes, you can freeze the after baking. You can freeze cheese in small amounts, especially if you don’t need a lot.
These are my go to recipe for meatballs! A big hit for the whole family including toddlers! I love the simple recipe and that zucchini is included!
I am so glad you love the meatballs.