Easy Baked Chicken Meatballs Recipe

Why I Love These Little Meatballs

I have been making these for years. They are so simple and good. My grandson calls them “fluffy chicken bites.” I still laugh at that.

They feel fancy but are not hard to make. You just mix everything in one bowl. That is my favorite kind of cooking. It makes a busy day feel easier.

A Funny Little Story

One time, I was making these for a friend. I ran out of breadcrumbs. So I used crushed-up saltine crackers instead.

It worked perfectly. They were just as tasty. Now I keep both in my pantry. It is nice to know you can switch things up.

Let’s Get Our Hands Dirty

Preheat your oven to 400 degrees. Get out a big bowl. Put everything in it. The chicken, cheese, breadcrumbs, and all the spices.

Now, use your hands to mix it. It feels a bit squishy, I know. But it is the best way to get everything friendly. Doesn’t that smell amazing already?

The Secret to a Happy Meal

Roll the mix into little balls. I make about twenty-five. Place them on a tray, not too close. Then into the oven they go.

While they bake, you can make pasta or a salad. This matters because it teaches you to plan. Cooking one thing helps you get the whole meal ready.

A Fun Fact for You

*Fun fact*: That parmesan cheese does a magic trick. It makes the meatballs taste rich and salty. But it also helps them stick together. It is a two-for-one ingredient.

That is why this recipe is so clever. Every ingredient has a job. Nothing is wasted. I love recipes that work hard for you.

Your Turn to Share

What is your favorite thing to eat with meatballs? Do you like them with spaghetti, or in a sandwich? Tell me all about it.

Have you ever had a cooking swap work out? Like my saltine cracker story? I would love to hear your own kitchen fixes.

And last one, do you think you will try this recipe? Maybe you can make it with a parent or a friend. Let me know if you do.

Ingredients:

Ingredient	Amount	Notes
ground chicken	1 pound	or ground turkey
salt	1/2 teaspoon
freshly ground black pepper	1 teaspoon
breadcrumbs	1/2 cup (56g)	or crushed saltine crackers
egg	1
freshly grated parmesan cheese	1/2 cup (50g)
garlic powder	1/2 teaspoon	or 1 clove minced garlic
onion powder	1/2 teaspoon	or 2 Tablespoons diced fresh onion
dried oregano	1/2 teaspoon
fresh chopped parsley	1/4 cup (15g)	chopped

My Cozy Kitchen Meatballs

I have always loved a good meatball. They feel like a warm hug from the inside. My grandson Leo calls these his little flavor clouds. I think that is just the sweetest thing. We make them together on rainy afternoons. The whole house smells like a happy kitchen.

This recipe is so simple, you really cannot mess it up. I use ground chicken because it is light and tender. But turkey works just as well. Do not be shy about using your hands to mix. It is the best tool you have.

Ingredients

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Step 1: First, get your oven nice and hot. Set it to 400 degrees. This gets everything ready for our meatballs. Then grab a baking sheet. I always line mine with a little parchment paper. A hard-learned tip: spraying the pan first stops any sticking. It saves so much scrubbing later!.

Step 2: Now for the fun part. Dump everything into a big bowl. I love the smell of the fresh parsley. Doesnt that smell amazing? Now roll up your sleeves and mix it all together. Your hands are the best spoon for this job. It feels a bit squishy, but that is how you know it is mixed right.

Step 3: Time to make our little balls. Scoop up a small amount of the mixture. Roll it gently between your palms. You should get about twenty-five. I still laugh at that time Leo made one giant meatball. We called it the Meatball Mountain! Place them on your tray, not touching.

Step 4: Pop them into the hot oven. Now you just wait for about twenty-five minutes. You will know they are done when they are golden brown. The waiting is the hardest part, I know. What is your favorite smell from a baking oven? Share below!

Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Yield: About 25 meatballs
Category: Dinner, Appetizer

Let’s Shake Things Up!

The basic recipe is a wonderful start. But cooking is all about playing. You can change the flavors so easily. Here are a few of my favorite twists. They are like giving the recipe a new outfit.

Spicy Sunshine: Add a pinch of red pepper flakes and some lemon zest. It makes them bright and a little sassy.

Herb Garden: Swap the parsley for fresh, chopped basil. Maybe add a little thyme. It tastes like a summer day.

Cozy Swedish: Skip the oregano and add a big pinch of nutmeg. Serve them with a creamy gravy. So comforting.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, what to do with these lovely meatballs? You have so many choices. They are wonderful all on their own with a little dip. My family loves them tucked into warm pita bread. A simple tomato sauce over pasta is a classic for a reason.

For a drink, a cold glass of apple cider is just perfect. The tangy sweetness goes so well with the chicken. For the grown-ups, a crisp glass of Sauvignon Blanc is a lovely match. It cuts through the richness nicely.

You could have a cozy pasta night. Or make little meatball sliders for a party. The options are endless. Which would you choose tonight?

Keeping Your Meatballs Happy and Ready

Let’s talk about keeping these little meatballs for later. They are perfect for batch cooking. You can double the recipe and save some for busy days.

After they cool, put them in the fridge for a few days. I like to freeze them on a tray first. Then I pop them into a bag. This way they do not stick together. I once froze a big clump of meatballs. It was like a meatball ice cube.

To reheat, just warm them in the oven or a pan. This keeps them from getting soggy. Having food ready in the freezer is a lifesaver. It means a good meal is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Meatball Troubles

Sometimes our cooking does not go as planned. Do not worry. I have some easy fixes for you. If your meatball mixture feels too wet, add a few more breadcrumbs.

If the meatballs are tough, you might have overmixed them. Just mix until everything is combined. I remember when my first meatballs were like little rocks. We learned together. Getting the texture right matters. It makes your food tender and delicious.

If they are not browning, your oven might be too cool. Always let it preheat fully. This simple step builds your cooking confidence. You know you are in control. Which of these problems have you run into before?

Your Meatball Questions, Answered

Q: Can I make these gluten-free?
A: Yes. Just use your favorite gluten-free breadcrumbs or crushed crackers.

Q: Can I make them ahead of time?
A: Absolutely. You can shape them a day before and keep them covered in the fridge.

Q: What if I do not have an ingredient?
A: You can swap the herbs. Try dried basil instead of oregano. It will still be tasty.

Q: Can I make a bigger batch?
A: Of course. Just use a bigger bowl and another baking sheet.

Q: Any optional tips?
A: A little drizzle of olive oil before baking makes them extra golden. Fun fact: The word ‘meatball’ appears in many languages around the world! Which tip will you try first?

From My Kitchen to Yours

I hope you love making these easy baked meatballs. They are a simple, cozy meal for any day. Cooking is about sharing and creating good memories.

I would be so happy to see your creations. Please share your photos with me. It makes my day to see your kitchen successes. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Grace Ellington.